- Cooking time: 55 minutes
- Portion: 6 persons
- 1kg chicken
- Twelve ounces (340 g) tomato paste
- One cup (240 ml) vegetable oil
- Half cup (120 ml) water
- Six cloves garlic Five plum tomatoes (chopped, divided)
- Two red bell peppers (chopped)
- Two habanero peppers (chopped)
- Two cubes beef bouillon
- One half teaspoon black pepper (divided)
- One tablespoon salt, plus
- One teaspoon salt (divided)
- One teaspoon fresh rosemary
- One teaspoon paprika
- One teaspoon curry powder
- One bay leaf
- Half red onion (chopped)
- Half red onion (sliced)
- White rice (cooked, for serving)
- Fried plantain (for serving)
- Scallion (for serving)
- Fresh parsley (for serving)
Getting over a painful experience is much like crossing monkey bars. You have to let go at some point to move forward.
– C.S. Lewis
- calories 240kcal
- proteins 50g
- fats 10.7g
- carbohydrates 15.5g
- Combine Four chopped plum tomatoes, red bell peppers, chopped red onion, habanero peppers, garlic cloves, tomato paste, One tablespoon salt, One teaspoon pepper, and water in a food processor or blender.
- Puree until smooth.
- Heat vegetable oil in a large pot over medium-high heat.
- Add the remaining tomato, sliced onion, remaining salt, and remaining pepper.
- Sauté until fragrant.
- Add chicken, rosemary, paprika, curry powder, and bouillon cubes.
- Cook until the chicken is golden brown and cooked through, about 10 minutes.
- Add the blended tomato and pepper mixture and the bay leaf.
- Bring to a boil over high heat.
- Cover and simmer at low heat for 20 minutes, until the stew has thickened.
- Fish out the bay leaf.
- Remove stew from heat and let sit 10 minutes.
- Serve with white rice and fried plantains.
- Garnish with scallions and parsley, if desired.