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Spicy Tomato and Pepper Chicken Stew

Presented by Kitchen Flavors

Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes

Kcal: 350 kcal | Servings: 6 servings


2 lbs chicken (thighs or drumsticks)

4 large tomatoes

2 red bell peppers

1 large onion

3 cloves garlic

1 thumb-sized ginger

2 scotch bonnet peppers

1/4 cup vegetable oil

2 cups chicken broth

1 tablespoon curry powder

1 tablespoon thyme

Salt and pepper to taste


Blend the tomatoes, red bell peppers, onion, garlic, ginger, and scotch bonnet peppers until smooth.

Heat the vegetable oil in a large pot over medium heat.

Add the blended mixture to the pot and cook for 10 minutes, stirring occasionally.

Add the chicken pieces, curry powder, thyme, salt, and pepper.

Pour in the chicken broth and bring to a boil.

Reduce the heat and let simmer for 30-40 minutes, or until the chicken is cooked through and the stew has thickened.

Adjust seasoning to taste before serving.


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