Nigerian Chicken Stew 🇳🇬

WELCOME TO STEWS FROM AROUND THE WORLD 🌍

this is part 29 and today we’re taking a trip to Nigeria 🇳🇬, where we will be making some Obe Adiye (Nigerian chicken stew) 🇳🇬

if you want me to make a stew from your country, let me know below and see you in part 30 :)

vote below for where you want me to go for part 30 👀🌍 Recipe serves 6-8

4 romano peppers
2 red bell peppers
1.5kg fresh tomatoes
1 habanero peppers (add more for more spice)
2 bulbs garlic
1 red onion
5cm ginger

2kg hard chicken, drumsticks & thighs
2 tbsp aromat
8 curry leaves
8 sprigs of thyme
4cm fresh ginger
2 tbsp onion powder
2 tbsp ginger paste
2 tbsp garlic paste
2 tbsp curry powder
3 knorr chicken cubes
4 bay leaves
1 cup water

500ml sunflower oil
3 bay leaves
3 sprigs thyme
1 habanero pepper

(1)
Roughly dice the peppers, tomatoes, garlic, onion and ginger, then place in a large baking tray. Place in the oven and roast for 35 minutes until soft and charred. In the meantime, place the chicken alongside the aromat, curry leavers, thyme, ginger, onion, garlic powder, ginger & garlic paste, curry powder, knorr cubes, bay leaves and water in a large stew pot. Place over the stove on a medium heat, cover and bring to a boil. The chicken will release its juices and a stock will begin to form. Boil for 25 minutes, then remove and pat dry

(2)
Heat up 500ml of sunflower oil to 180C, then add the bay leaves, thyme and habanero pepper. Add the chicken and fry for 3-4 minutes until golden brown. Remove and let drain. Take the vegetables out of the oven then blend until smooth. Heat up another large stew pot and pour 150ml of the frying oil into the pot, then add the pepper paste, alongside some of the stock, mix well and cook covered for 20 minutes.

(3)
Now add the chicken back to the pot, mix well and at this point you can add some more stock if needed. Cover and cook for a further 10 minutes, serve with some jollof rice and enjoy :)