• Cooking time: 55 minutes
• Portion: 6 persons

Ingredients:

• 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 of beef bouillon
• One half teaspoon black pepper (divided)
• One tablespoon salt, plus
• One teaspoon salt (divided)
• One teaspoon of fresh rosemary
• One teaspoon paprika
• One teaspoon of 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

Energy value

• calories 240kcal
• proteins 50g
• fats 10.7g
• carbohydrates 15.5g

Preparation

1. Combine Four chopped plum tomatoes, red bell peppers, chopped red onion, habanero peppers, garlic cloves, tomato paste, One tablespoon of salt, One teaspoon of pepper, and water in a food processor or blender.
2. Puree until smooth.
3. Heat vegetable oil in a large pot over medium-high heat.
4. Add the remaining tomato, sliced onion, remaining salt, and remaining pepper.
5. Sauté until fragrant.
6. Add chicken, rosemary, paprika, curry powder, and bouillon cubes.
7. Cook until the chicken is golden brown and cooked through about 10 minutes.
8. Add the blended tomato and pepper mixture and the bay leaf.
9. Bring to a boil over high heat.
10. Cover and simmer at low heat for 20 minutes, until the stew has thickened.
11. Fish out the bay leaf.
12. Remove stew from heat and let sit for 10 minutes.
13. Serve with white rice and fried plantains.
14. Garnish with scallions and parsley, if desired.