Description
Obe ata, the mother of all Nigerian stews, features chicken simmered in a rich, flavorful base of blended tomatoes, peppers, and spices.
Ingredients
Scale
- 3 lbs (1.4kg) bone-in chicken pieces (thighs and drumsticks preferred)
- 1 teaspoon curry powder
- 1 teaspoon dried thyme
- 1 chicken bouillon cube (crumbled)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ medium onion (sliced)
- 4 medium roma tomatoes (roughly chopped)
- 2 red bell peppers (deseeded and roughly chopped)
- 1–2 scotch bonnet peppers (deseeded)
- ½ medium onion (roughly chopped)
- 3 cloves garlic
- 1 inch fresh ginger root
- ½ cup (120ml) vegetable oil
- ½ medium onion (finely diced)
- 2 tablespoons tomato paste
- 1 cup (240ml) reserved chicken broth
- 2 bay leaves
- Salt to taste
Instructions
- Season and boil the chicken. Place chicken in a large pot with curry powder, thyme, bouillon, salt, black pepper, and sliced onion. Stir well and cook on medium heat without water for 8 minutes. Add just enough water to cover and boil for 15-20 minutes until cooked through. Reserve 1 cup of broth.
- Fry or grill the chicken. Heat 2 tablespoons of oil in a skillet and fry chicken until golden brown, about 5 minutes per side, or grill under broiler for 10-12 minutes. Set aside.
- Make the pepper base by blending tomatoes, red bell peppers, scotch bonnet, chopped onion, garlic, and ginger until smooth.
- Fry the pepper base in the remaining oil, cooking the finely diced onion for 3-4 minutes until soft. Add tomato paste and fry for another 3 minutes. Then add blended pepper mixture and cook for 25-30 minutes until thickened.
- Build the stew by adding curry powder, thyme, crumbled bouillon cube, and bay leaves to the pepper base. Pour in reserved chicken broth and bring to a simmer.
- Add the chicken to the pot and simmer over low heat for 15 minutes. Adjust the seasoning if necessary and serve.
Notes
Nigerian chicken stew tastes even better the next day. Make it in advance for Sunday lunch.
- Prep Time: 15
- Cook Time: 55
- Category: Main Course
- Method: Stovetop
- Cuisine: Nigerian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg