🇸🇱 Sierra Leonean Cuisine

Sierra Leonean Stewed Chicken

Tomato Stewed Chicken

Prep Time 1 hour

Servings 6

Difficulty Medium

Calories 418 kcal

Chicken pieces braised in a rich, deeply flavored tomato and pepper sauce with onions and warm spices until fall-off-the-bone tender.

Ingredients

1.5kg chicken, cut into pieces
6 large tomatoes, blended
2 red bell peppers, blended
2 scotch bonnet peppers
2 large onions, chopped
1/3 cup vegetable oil
2 tbsp tomato paste
1 tsp thyme
1 tsp curry powder
2 bouillon cubes
Salt to taste

Instructions

1 Season chicken with salt, thyme, onion, and curry. Marinate 30 minutes.
2 Heat oil, brown chicken pieces on all sides. Remove and set aside.
3 In the same pot, fry onions until golden. Add tomato paste, cook 2 minutes.
4 Add blended tomato and pepper mixture, cook 20 minutes until reduced.
5 Return chicken to the pot, add bouillon cubes and scotch bonnet.
6 Cover and simmer 25 minutes until chicken is tender and sauce is thick.
7 Serve with jollof rice, white rice, or fried plantains.

Did You Know?

In Sierra Leone, the Sunday stewed chicken is so sacred that children know not to ask for drumsticks — those are reserved for the elders.