One-Pan Nigerian-Inspired Obe Ata Chicken Stew

Serves 5 · 20 min prep · 50 min cook

Ingredients

• 2 1/2 lb bone-in chicken thighs
• 3 large red bell peppers
• 4 Roma tomatoes
• 1 large red onion
• 1 Scotch bonnet or habanero
• 5 garlic cloves
• 1 tbsp grated fresh ginger
• 2 tbsp tomato paste
• 1 tbsp curry powder
• 1 tsp dried thyme
• 2 bay leaves
• 1 1/2 cups chicken stock
• 1/4 cup palm oil or neutral oil
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 3 green onions
• for serving cooked white rice or pounded yam

Instructions

1. 1Season the chicken thighs generously with salt, pepper, half the curry powder, and thyme; let them sit while you prep the pepper base.
2. 2Roughly chop the red bell peppers, tomatoes, onion, Scotch bonnet (seeded for milder heat), garlic, and ginger.
3. 3Blend the chopped aromatics with a splash of stock until you have a smooth, vibrant red puree; this is the heart of the obe ata.
4. 4Heat the oil in a wide deep skillet or Dutch oven over medium-high heat until shimmering.
5. 5Sear the chicken skin-side down first until deeply golden, about 5 to 6 minutes per side; work in batches if needed so the pieces brown rather than steam.
6. 6Transfer the seared chicken to a plate, then pour the blended pepper-tomato mixture into the same pan and cook, stirring often, until the raw edge cooks off and the sauce thickens and darkens slightly, 10 to 12 minutes.
7. 7Stir in the tomato paste, remaining curry powder, bay leaves, and the rest of the stock; bring to a lively simmer.
8. 8Nestle the chicken pieces back into the sauce, skin side up, reduce heat to medium-low, cover partially, and simmer 25 to 30 minutes until the chicken is fall-apart tender and the oil begins to rise to the surface.
9. 9Taste and adjust salt; the stew should be rich, fragrant, and gently spicy.
10. 10Scatter sliced green onions over the top and serve hot over rice or with any preferred swallow, spooning plenty of the glossy red sauce over each portion.