Ingredients

8 Pieces of Chicken

6 Fresh Tomatos

2 large Onions

3 large red peppers

2 Jamaican pepper (optional)

Olive oil/ Vegetable Oil

Red oil (optional)

Tomato puree

Knoor/Maggi

Salt

Curry

Thyme

Recipe 

• In a saucepan , put the chicken and season with curry and thyme.
• Add 3 cubes of Maggi and 2 pinches of salt
• Slice 1/2 a bulb of onion and add a cup and a  half of water to the sauce pan
• Boil the chicken for about 20- 30 minutes.
• Once the chicken is boiled, put the chicken in a flat baking tray lined with foil paper and grill for 30-35 minutes at 350 F/175 C.
• * Keep the chicken stock
• Blend the tomatoes, pepper, Jamaican pepper and the remaining onion
• In a different saucepan, add enough olive oil/vegetable oil enough to cover the bottom of  sauce pan. You can add a little bit of red oil, this makes the stew red.
• Ensure that the oil is hot, then add the blended tomato and pepper
• Boil at low heat for about 15 minutes,
• Add the chicken stock to the pot containing the boiling pepper and tomato, add 2 teaspoons of tomato puree
• Add 2 cubes of Maggi and 3 pinches of salt and allow to boil for another 15 to 20 minutes
• Add the grilled chicken and allow to simmer for 5 minutes.

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