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Red Stew with Chicken
With a tomato–red pepper puree as its base and aromatic flavorings such as ginger, chilies and curry powder, Nigerian red stew can include almost any type of meat or fish. For our simplified version of the braise, we chose bone-in chicken parts and included sweet potatoes to lend a bit more substance (the sweet potatoes are, however, optional). A couple pantry items—canned tomatoes and jarred roasted peppers—supply the “red” in our red stew. We seed the fresh chilies to tame their spiciness, but if you’re seeking a little heat, leave in some or all of the seeds.
4
Servings
1 hour 25 minutes
30 minutes active
Ingredients
-
1
teaspoon curry powder OR dried thyme OR 1 teaspoon each
-
Kosher salt and ground black pepper
Directions
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01In a small bowl, stir together the curry powder, 2 teaspoons salt and ½ teaspoon pepper. Sprinkle the chicken all over with the spice mix, rubbing it into the meat; set aside.
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