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A while back I was reminiscing on the old university years and the amount of housemates I shared my life with in that time. One crossed my mind more lately, a sweet African lady who taught me how to make really nice spicy chicken stew served with chapati bread (it’s a flat bread that they make on a pan right on stove). She also taught me how to cook plantain bananas which was also interesting taste, I never thought plantain would taste like a very soft piece of meat.
Today though, I am craving that spicy tomato chicken stew, so for that recipe you will need:
– 6 Chicken Thighs (If you prefer chicken breast then you can just chop in cubes and use it)
– 1 Onion (Chopped Fine)
– 2 Garlic Cloves (Chopped Fine)
– 3 Ripe Tomatoes (Chopped)
– 2 Tbsp Tomato Paste
– 1 Red Chili Horn (Chopped Fine) (Please do wear gloves while chopping this and DO NOT under any circumstances rub your eyes)
– 2 Medium Potatoes (Cut In Small Cubes)
– Squeeze Of Lemon
– 1 Tsp Paprika
– Dash Of Cooking Oil
– Salt & Pepper To Season
I prefer my chicken without skin, so I clean them first and set them aside. Add a dash of oil to your pan to saute the onions and garlic, then soon as you smell the amazing aroma of the garlic add your tomatoes and fresh chili to get them cooking. Add your chicken and make sure it catches the heat (so cook in a wide pan not small so they don’t pile up. Adding your potatoes to the mix and keep tossing them around till you see the potatoes get coated. Lower the heat and close the pan, checking on them and moving them around to ensure they cook all the way through.
You now add your paprika, salt and pepper if you like and cover the mixture with water. Simmer and watch till the chicken is fully done (check your potatoes too because once you add that lemon squeeze, they would not cook any more). Serve this dish with either white rice on the side, or some home made chapati bread.
Loving Wishes To All
PS: The photos are not mine, I shall replace them with mine soon as they are ready.