A while back I was reminiscing on my old university years and the number of housemates I shared my life with at 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 the stove). She also taught me how to cook plantain bananas which were 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.
Spicy Tomato Chicken Stew Ingredients
- 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 a small one so they don’t pile up. Add 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 anymore). Serve this dish with either white rice on the side, or some homemade chapati bread.