Nigerian Peppered Chicken

• •1.5 lb Chicken drumsticks or thighs (bone-in, skin-on preferred, cut into smaller pieces if desired)
• •1 tsp Salt
• •1 tbsp Bouillon powder or seasoning cubes (or 2 crushed cubes)
• •1 tsp Garlic powder
• •1 tsp Ginger powder
• •0.5 tsp Black pepper
• •0.5 cup Vegetable oil (for frying chicken, and 2 tbsp for sauce)
• •2 piece Red bell peppers (Tatashe) (large, destemmed and deseeded)
• •2 piece Scotch bonnet peppers (Ata Rodo) (adjust to desired heat level, destemmed)
• •1 piece Medium onion (roughly chopped)
• •3 piece Garlic cloves (peeled)
• •1 inch Fresh ginger (peeled and roughly chopped)
• •0.5 tsp Dried thyme
• •0.5 tsp Curry powder
• •2 tbsp Fresh parsley or cilantro (chopped, for garnish (optional))

Instructions

1. 1

   Clean and prepare the chicken: Wash the chicken pieces thoroughly and pat them dry with paper towels. In a large bowl, season the chicken with 1 tsp salt, 1 tbsp bouillon powder, 1 tsp garlic powder, 1 tsp ginger powder, and 0.5 tsp black pepper. Mix well to ensure every piece is coated. Let marinate for at least 10 minutes while you prepare the pepper sauce ingredients.

2. 2

   Prepare the pepper sauce base: In a blender or food processor, combine the red bell peppers, Scotch bonnet peppers (start with 2 for moderate heat, add more for extra spice), the medium onion, garlic cloves, and fresh ginger. Add about 2 tablespoons of water to aid blending if needed. Blend until you have a relatively smooth purée. Be careful with Scotch bonnets; avoid touching your eyes after handling.

3. 3

   Cook the chicken: Heat 0.5 cup of vegetable oil in a large pot or deep skillet over medium-high heat. Carefully place the seasoned chicken pieces into the hot oil, ensuring not to overcrowd the pan (cook in batches if necessary). Fry the chicken for 7-10 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Once cooked, remove the chicken from the oil and set aside on a plate lined with paper towels to drain excess oil. Reserve about 2 tablespoons of the frying oil in the pot/skillet.

4. 4

   Cook the pepper sauce: Reduce the heat to medium. Pour the blended pepper mixture into the pot/skillet with the reserved oil. Add 0.5 tsp dried thyme, 0.5 tsp curry powder, and salt to taste (start with 0.5 tsp). Stir well. Bring the sauce to a simmer and cook, stirring occasionally, for 10-15 minutes, or until the sauce thickens, reduces significantly, and the oil begins to separate and rise to the top. This indicates the sauce is well-cooked.

5. 5

   Combine chicken and sauce: Add the cooked chicken pieces into the thickened pepper sauce. Toss gently to ensure all the chicken is thoroughly coated with the spicy sauce. Let it simmer together for another 3-5 minutes, allowing the flavors to meld and the chicken to absorb some of the sauce.

6. 6

   Serve: Garnish with fresh chopped parsley or cilantro, if using. Serve hot with rice, boiled yams, plantains, or garri.

Chef's Tips

• 💡For extra juicy chicken, consider baking or grilling it instead of frying. Bake at 400°F (200°C) for 25-30 minutes until cooked through and golden, then toss in the sauce.
• 💡Adjust the spice level by increasing or decreasing the number of Scotch bonnet peppers. For milder heat, remove the seeds and white membranes from the peppers.
• 💡Cooking the pepper sauce down until the oil separates is crucial for a rich, authentic flavor and to remove the raw taste of the peppers.
• 💡Marinating the chicken for a longer period (30 minutes to an hour, or even overnight in the fridge) will enhance its flavor.