Chicken Tomato Stew

This hearty, local dish is a family favourite, and with so much flavour, it’s no wonder! It may take a bit of time to cook, but the taste (and the smiles on your family’s faces) will be worth it!

Ingredients:
1kg chicken breasts (cut into medium pieces)
10 medium-sized plum tomatoes
4 medium-sized red bell peppers or tatasheys
10 fresh red chilies or shombos
5 or 6 scotch bonnets or ata rodos
1 medium-sized red onions (chopped)
1 tsp thyme
1 tsp curry powder
4 garlic cloves (minced)
3 cubes of chicken stock (crushed)
Salt to taste

Method:
Step 1: Wash the chicken with clean water, then place it in a pot. Add the onion, garlic, chicken stock cubes, thyme, curry powder, and salt. Pour in just enough water to cover the contents of the pot. Cook on a medium heat for about 20 minutes, then set aside.
Step 2: Remove the Seeds from the tatashey, and remove the stalks from the shombos and scotch bonnets. Wash the shombos thoroughly and place in a blender with the tomatoes. Blend into a smooth puree.
Step 3: Pour the puree into a medium-sized pot and cook until the liquid evaporates, leaving the concentrated tomato paste.
Step 4: Add vegetable oil into the concentrated paste and fry for about 5 mins. Make sure you stir it every once in a while to prevent the paste from burning. Once the oil begins to separate form the paste, you know that it is ready!
Step 5: Gently pour in the contents of the pot that has the chicken in it. Stir and leave to cook further for 10 -15 minutes on medium heat.
Step 6: Serve rice, yam, potatoes, bread, or plantain.

Enjoy!