Fried Chicken Stew
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1 boiler hen
  • Bouillon
  • salt to taste
  • 10plum tomatoes
  • 2 red bell peppers
  • 4-6 habanero peppers or ata-rodo
  • 2 purple onions
  • 1 crushed garlic clove
  • ¼tsp of fresh ginger
  • 1tbsp of dry grinded pepper or red pepper flakes
  • 1tbsp of thyme(divided)
  • 1tbsp of curry powder(divided)
  • oil for deep frying chicken
  • 1cup of the fried chicken oil
  1. Into a blender, chop one onion, the tomatoes, and peppers and blend until smooth. Pour the mixture into a pot and boil until the water is dry and it forms a paste and set aside(Do not burn)
  2. in a pot, season chicken with half of one of the purple onion, the garlic clove, the ginger, salt, half of the thyme, half of the curry and the dry pepper. do not add any water. Let the chicken cook in it's juices until almost dry; then pour in some water and adjust the seasoning with salt if needed. Cover tightly and let it cook until soft. Remove the chicken from the stock (while saving the stock) and set it to drain to remove any excess liquid
  3. in a deep frying pan or pot, heat up some oil to 350degrees. put in a few pieces of onion and fry until brown but not burnt(this helps to season the oil); then remove the onions and discard
  4. Fry the chicken until golden and crisp but not burnt. Drain unto a paper towel. Fry the chicken batch by batch until done(Alternatively, steaming and grilling is a healthier option)
Method for stew
  1. heat up about ½ to 1 cup of oil(use oil from the one that was used to fry the chicken)
  2. chop in the onion and fry until translucent. Break in the onga seasoning(optional), pour in the remaining thyme and curry and stir. Keep frying for another 5minutes then pour in the boiled tomato mix and stir really well. let it fry for a little while until the oil starts floating to the top. Pour in the fried chicken and the chicken stock. Do not make it watery. It should be in between watery and thick. Check for seasonings(I did not need any because of my rich chicken stock). Slightly cover the pot and let the stew cook ie fry until the oil floats to the top. Check for seasonings and set aside. When the stew is cooked, you may decant some of the oil if it seems like it is too much
  3. Serve with any side.
Recipe by Nigerian Lazy Chef at