Red Stew Chicken
- Makes
- 4 servings
- From
- Selena + Chef (Kwame Onwuachi’s Sunday Supper)
Condensed from a published recipe card (a PDF of scanned pages). Quantities are as printed; the method is paraphrased.
The card serves this with Jollof Rice and Fried Plantain.
Ingredients
Green amounts are scaled. Anything else is as written, so adjust it yourself.
Equipment
- Dutch oven
Method
Amounts and times written inside the steps are for the original quantity.
- Heat the oil in a Dutch oven over high heat.
- Salt the chicken on both sides. Sear it skin-side first until deep golden brown, about per side. Work in batches if the pot is crowded.
- Move the chicken to a bowl. Pour the stock into the pot and scrape up the browned bits.
- Stir in the obe ata, then return the chicken with its juices.
- Bring to a simmer over medium heat and cook gently, uncovered, until the chicken is tender, .
- Season with salt to taste.