Recipe for Chicken Stew from AfroMeals

Updated: Sep. 26, 2022 at 10:02 AM EDT
Email This Link
Share on Pinterest
Share on LinkedIn
8 ounces of Chicken thigh/ breast (cut up in 1-inch cubes), (Vegetarian option: Mushroom) 1/3 cup oil (vegetable/canola) 2 tablespoons of tomato paste 1 onion (chopped) 3 cloves of garlic (whole) 1 Red bell pepper (Chopped) 2 plum tomatoes (chopped) 2 bay leave 2 tablespoon Afromeals Jollof rice seasoning 1/2 tsp cayenne pepper powder (Optional) 2 bouillon cubes or 1.5 tsp of bouillon powder (Maggi or Knorr or vegetable bouillon powder or cubes) Salt to taste Chicken prep and cooking Cut up chicken/mushroom, then rinse with water. Season with salt and 2 teaspoons with Afromeals Jollof rice seasoning. Mix seasoning into chicken. Into a 3 qtrs. pot add 1/3 cup oil and let it heat up over medium high heat. Add chicken/mushroom into the oil and let it cook on each side for about two- three minutes (you should see the side facing down the oil browning). After cooking the chicken/mushroom on each side, remove it and rest it on a separate plate. Save the oil for the Jollof rice. Prep and cooking direction for Stew. Divide onion in two halves. Blend one half with the tomatoes, garlic, and bell pepper to make the tomato/bell pepper puree. Then then chopped the other half for the stew. Heat up the oil used to fry the chicken over medium heat. Add sliced onions and let it cook until translucent. Add your tomato paste and fry it until grainy. Add blended tomato/bell pepper puree. Stir to combine and allow to simmer for 5 minutes over medium low heat. Add the 1 tablespoon of Afromeals Jollof rice seasoning, 1.5 tsp of bouillon powder, 2 bay leaves and (optional) cayenne pepper powder. Stir to combine and cover. Let it simmer for another 5