How To Cook Tomato Stew With Chicken.

Tomato Stew With Chicken.

Honestly,The live chicken that you just get slaughtered and dressed at the market is the best for Nigerian chicken stew. Nigerian tomato stew can be really delicious when cooked with chicken, it doesn't have to be oily all the time. Sometimes I make stew with little or no oil and it turns out great. You can make this stew thick by adding very little stock or light by adding just a little stock (Water).  Cooking tomato stew with chicken is very easy and absolutely delicious.

INGREDIENTS

• 3 thumbs size piece of ginger
• 1 medium sized onion for stew
• 1 large onion for boiling the chicken
• 2 cups vegetable oil
• seasoning cube
• 4 large tatashe (Red bell pepper)
• 1 tablespoon ground fresh pepper (Ata rodo)
• 3 cups boiled and blended tomatoes
• 1 large chicken boiled with onion and salt
• 3 cups chicken stock or more depending on how thick you like your stew
• Salt to taste.

DIRECTIONS

Step 1

• First boil the chicken with some salt and onion until done.
• Wash and boil the tomatoes first before blending with your tatashe.
• Grate or pound the ginger and set aside.

Step 2

• Stir fry the ginger, onion and seasoning until onion becomes translucent, 
• Add the pepper and let it fry before adding the boiled and blended tomatoes. You must have blended it with some tatashe and perhaps onion I know.
• Let the tomato cook, cover and leave for about 5 to 10 minutes. Check for taste and thickness. Is it dry enough, Tastes right? 
• Add the boiled chicken and stock to your desired thickness, check again for salt and add if needed or just cover and leave to simmer for about 5 minutes or less Please be checking the pot regularly so chicken doesn't over cook and fall off the bones.
• Add more stock if it's thicker than you want. Check again.

Serve with boiled rice, spaghetti, macaroni, plantain or even yam.