I figured I would do a chicken stew recipe and this is a result and it turned out to be yummy. This is how I did it. I have taken some chicken pieces and washed them off and put them in a pot on low heat with 1/4 cup of water and cooked the chicken for 30 minutes or until they are done. I kept checking the water levels too. I also kept my eye on the chicken too turning them every few minutes to make sure they are cooking evenly.
At this stage I did not season the chicken. I also made the base for the stew by cutting up in to small chunks 1 onion, 1 red bell pepper, 1 habenero or scotch bonnet which I cut in to half and deseeded, 1 tomato cut in to chunks, 3 cloves of garlic then I pureed them to make the base of the sauce.
I checked the chicken again to see if it is done and when it was and the water was dried up and the meat is no longer pink and bloody on the inside, I removed the chicken from the pot and added it to a bowl to set it aside.
I added 3 tbs of red palm oil to the pot then added the base and made the stew. As it was cooking that it had this nice red color. My burner this time was at medium high heat. I did not add tomato paste this time and did not care to. However I would have added 1 pinch of red chili powder in place of habenero or scotch bonnets. If you add red chili powder then do not add to the blender scotch bonnet or habenero unless if you want it really hot.
This time I had some dawadawa seeds that I had bought from Old World Market. I added 1 pinch of those and ground them in my mortar and pestle then added them to the pot, or you can use the powder too if you want.
I added 1 pinch each of basil and thyme to the pot and stirred, 1 bullion cube, 3 dashes of maggi or knorr aroma. I added the chicken back to the pot and let it cook for another 15 minutes this time with the burner on low. Shut off the burner and cover the pot for 5 minutes to let the flavors come alive and enjoy.
I would recomend your choice of fufu, boild yam or rice for this dish.
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