Smoked Chicken Stew
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 6 plum tomatoes
  • 1 smoked chicken
  • 6 smoked beef pieces
  • 4 cooking spoons palm, coconut or vegetable oil(peanut oil works great with chicken as well)
  • 1 large red bell pepper
  • 4 ata-rodo or habanero peppers
  • 2 medium onions(slice one thinly)
  • 1tsp thyme
  • 2 small bay leaves
  • 1 tsp crayfish powder
  • 1 bouillon
  • 2 tbsp. tomato paste
  • Meat stock about ½ a cup(depending on how soupy or thick you want your stew)
  • 1/2 cup sunflower oil. (add more if you want)
  1. Shred chicken and soak in warm water for about 10minutes to soften; then drain
  2. blend the tomatoes, habanero peppers, bell pepper and one onion. Pour through a fine mesh sieve and set aside (you may boil on medium heat to reduce the water content)
  3. Heat up oil, add the onion,thyme and bay leaves. Fry the onion until translucent,
  4. add the cray fish and fry for about a minute then add the tomato paste and fry for about 10 minutes. Add the tomato mix and fry until dark and until the oil has floated to the top. Add the chicken and beef at this point along with the meat stock. Reduce the heat and let the stew cook until the oil has once again floated to the top. Check for seasonings, add the bouillon or salt(or both). cook for another 2 minutes and set aside. You could stir in some chopped basil or scent leaves if you want to.
Recipe by Nigerian Lazy Chef at