Nigerian White Rice & Stew

• •1 lb Chicken drumsticks or thighs (bone-in, skin-on preferred, or boneless/skinless)
• •2 cup Long grain parboiled rice
• •2 piece Red bell peppers
• •1 piece Scotch bonnet or habanero pepper (adjust to taste for spice)
• •1 piece Large onion (half for blending, half for sautéing)
• •1 Canned diced tomatoes (14.5 oz)
• •2 tbsp Tomato paste
• •0.5 cup Vegetable oil
• •2 piece Garlic cloves (minced)
• •1 tsp Fresh ginger (grated)
• •1 tsp Curry powder
• •0.5 tsp Dried Thyme
• •2 piece Bouillon cubes (chicken or vegetable, crumbled)
• •to taste Salt
• •to taste Black pepper
• •4 cup Water (for rice, plus a little for blending)

Instructions

1. 1

   Season the chicken with 1 bouillon cube (crumbled), 1/2 tsp salt, and 1/4 tsp black pepper. Set aside. In a blender, combine the red bell peppers, Scotch bonnet pepper, diced tomatoes (undrained), and half of the onion (roughly chopped). Blend until smooth, adding a splash of water if needed to help it blend.

2. 2

   Heat 1/4 cup of vegetable oil in a large pot or Dutch oven over medium-high heat. Carefully brown the seasoned chicken on all sides, about 3-4 minutes per side. Remove chicken from the pot and set aside, leaving the oil in the pot.

3. 3

   Reduce heat to medium. Add the remaining half onion (diced) to the pot and sauté until translucent, about 3 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. Add the tomato paste and cook for 2 minutes, stirring constantly, allowing it to deepen in color.

4. 4

   Pour the blended pepper mixture into the pot. Add the remaining 1 crumbled bouillon cube, curry powder, and dried thyme. Bring to a simmer, then reduce heat to low, cover, and let the stew base cook for 10-15 minutes, stirring occasionally, until the oil begins to separate from the mixture and the stew darkens.

5. 5

   While the stew simmers, rinse the parboiled rice thoroughly under cold water until the water runs clear. In a separate pot, bring 4 cups of water to a boil with 1 tsp of salt. Add the rinsed rice, stir once, cover, and reduce heat to low. Cook for 15-20 minutes, or until water is absorbed and rice is tender. Fluff with a fork.

6. 6

   Return the browned chicken to the simmering stew. Add 1/4 cup of water or chicken broth if the stew is too thick. Stir gently, cover, and let it simmer for another 10-15 minutes, or until the chicken is cooked through and tender. Taste and adjust salt and pepper as needed.

7. 7

   Serve the rich Nigerian stew hot alongside the fluffy white rice. Garnish with fresh parsley or cilantro if desired.

Chef's Tips

• 💡For a deeper flavor, you can fry the chicken until golden brown and crispy before adding it to the stew.
• 💡Ensure the pepper mix cooks down properly (when the oil separates and the color deepens) for the best stew flavor and texture.
• 💡Adjust the amount of Scotch bonnet pepper to control the level of heat. For less spice, remove the seeds.