Red Stewed Chicken
Can substitute chicken pieces for whole chicken
red stew recipe: https://ourkosherkitchen.com/recipe/red-stew/
Ingredients
- 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
- Chicken
Dry chicken with a paper towel
Salt
- 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
- 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
Preparation
Cook