Chicken stew

Name: Chicken stew
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Cuisine: Sierra Leone
Ingredients: 800 g boneless skinless chicken thighs; 400 g chopped tomatoes; 250 g sliced onion; 150 g diced sweet pepper; 30 g tomato paste; 30 ml neutral oil; 200 ml hot water, more if needed; 10 ml lemon juice; 2 chopped garlic cloves; ½ tsp dried thyme; Small piece chilli optional; Up to ½ tsp salt and pepper

🍗 Boneless chicken simmered in tomato, onion and sweet-pepper sauce with a measured amount of oil.

Ingredients

800 g boneless skinless chicken thighs
400 g chopped tomatoes
250 g sliced onion
150 g diced sweet pepper
30 g tomato paste
30 ml neutral oil
200 ml hot water, more if needed
10 ml lemon juice
2 chopped garlic cloves
½ tsp dried thyme
Small piece chilli optional
Up to ½ tsp salt and pepper

Preparation

Prepare vegetables and cut chicken into even large pieces on separate board. Do not wash raw chicken. Clean hands, knife and board afterwards.

Lightly brown chicken in oil about eight minutes, in batches if pan small. Reserve in a dedicated container; centre is still raw.

Soften onion and sweet pepper in same pan ten minutes. Add garlic, thyme and optional chilli one minute, then tomato paste one minute.

Add tomatoes and water; return chicken and juices. Partly cover and gently simmer twenty-five to thirty minutes, stirring and adding little water as needed.

Check at least 74 °C in centre of several thick pieces with clean thermometer; cook longer if needed. Add lemon juice, adjust salt and pepper. Sauce should be cooked and coating.

Serve four portions with separate rice or vegetables. Wash any platter or utensil that touched raw chicken before reusing.