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.