Name: Red Stewed Chicken
Prep time: 5 min
Cook time: 10 min
Total time: 1 h
Yield: 8
Ingredients: 2 tablespoons neutral oil; 4 chicken thighs; 4 chicken legs; 8 servings red stew; 3 stock cubes; 3 dried bay leaves; 1 tablespoon thyme; 2 tablespoons curry powder; Salt

Red Stewed Chicken

Author: Kosher Kitchen Cooking Method: Frying, Stew Cuisine: International, Nigerian Courses: Main

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Prep Time 5 min Cook Time 10 min Rest Time 45 min Total Time 1 hr Servings: 8

Ingredients

Servings

2 tablespoons neutral oil (e.g., sunflower, peanut, vegetable)
4 chicken thighs (bone-in, skin on)
4 chicken legs (bone-in, skin on)
8 servings red stew
3 stock cubes (use Nigerian variety if available)
3 dried bay leaves (can use fresh)
1 tablespoon thyme
2 tablespoons curry powder (use Nigerian variety if available)
Salt (to taste)

Instructions

Preparation

Chicken

Dry chicken with a paper towel

Salt

Mark as complete

Cook

Sear

Place pot on medium-high heat and add oil

Once hot, add chicken skin-side down

Note; ensure that all of the skin on each chicken is touching the bottom of pot to allow for even browning. If there is not enough space in the pot then cook in batches

Cook until golden-brown, about 5 minutes

Flip chicken and repeat on other side, about 5 minutes

Mark as complete
Stew

Lower heat to medium-low

Add stew base and seasonings

Add lid and let cook until the chicken is tender, about 45 minutes

Taste for seasoning

Serve

Mark as complete

Red Stewed Chicken

Red Stewed Chicken

Ingredients

Instructions

Preparation

Chicken

Cook

Sear

Stew

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