Peppered chicken is basically fried or grilled chicken fried in a very rich tomato stew. Peppered chicken is served at Nigerian parties and is absolutely delicious. They are very easy to make and are ideal for entertaining guests So, if you’ve got house parties on your mind you might want to add these finger-licking goodness to the menu, maximum satisfaction guaranteed!
This peppered chicken recipe works just fine with fried/grilled meats, snails, and fish as well. Below are the ingredients you need and step by step process to prepare this meal.
Ingredients
- 20 Chicken drumsticks
- 3 Big tomatoes
- Vegetable oil
- 2 Red bell peppers
- 2 Big onions
- 2-3 scotch bonnet
- 1 Tablespoon minced ginger
- Chicken/beef stock
- 3 Cloves of garlic
- Tomato purée
- Curry
- Thyme
- Seasoning cubes
- Salt to taste
Directions
— Clean and rinse the chicken thoroughly. Transfer into a big pot, season with onions, curry, thyme, pepper, seasoning cubes, and salt. When it’s boiled and tender, grill or deep-fry the chicken.
— Blend your peppers and tomatoes and one whole onion and ginger to a smooth paste and set aside.
— Place another big pot on a job on medium heat, add two cooking spoons cooking oil. When it’s hot, add 1/2 chopped onions, sauté till translucent. Now add the garlic, sauté till fragrant; be careful not to burn the garlic.
— Now add the blended pepper mix, 1/2 teaspoon curry and thyme, three seasoning cubes and salt but also careful not to over-season. Remember, you will be adding the stock later and this already contains salt. Let this fry for 10-15 minutes.
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— Add the tomato purée, stir continuously for 5 minutes, this is to prevent it from burning. Add more onions, this time sliced bigger or in rings.
— Leave to fry till the purée totally loses its sourness and begins to taste really sweet. This should take another 5 to 6 minutes.
— Add the chicken/beef stock, be careful not to make it watery, one cup should do.
— Add the fried or grilled chicken, combine and make sure every bit of the chicken is covered
Leave to stew on low to medium heat for 5-8 minutes and your peppered chicken is ready.
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