Peppered Chicken…..Nigerian Party Style!

Peppered Chicken are basically fried or grilled chicken fried in very rich tomato stew. Peppered Chicken are favourites at Nigerian parties and are absolutely delicious.  They are very easy to make and ideal for entertaining guests these summer months. So, if you’ve got barbecues or house parties on your mind this summer, your might want to add these finger-licking goodness to the menu, maximum satisfaction guaranteed!

This peppered chicken recipe works just fine with fried/grilled meats, snails and fish as well; throw in some king prawns for double the yum, although I do have a recipe for Peppered Assorted Meats, click HERE to view the recipe.

I had to make peppered chicken for a friend recently and thought to share the recipe with you. I couldn’t get decent photos of the chicken cos they were an impromptu request, I stayed up till 4.am in the morning making these alongside some other delicacies, fancy food photography was the least thing on my mind by the time I was done….LOL

Now, peppered chicken, let’s get started…..

Ingredients ( For 20 Chicken drumsticks)

1 can plum tomatoes/ 3 big tomatoes

21/2 cooking spoon cooking oil

2 red bell peppers

2 big onions

2-3 scotch bonnet

1 tablespoon minced ginger

11/2 cups chicken/beef stock

3 cloves garlic

70 grams tomato purée

1/2 teaspoon curry

1/2 teaspoon thyme

Bullion cubes

Salt to taste

Directions
Clean and rinse the chicken thoroughly. Transfer into a big pot, season with onions, curry, thyme, pepper, bullion cubes and salt…

Tip: I always prefer to marinate my chicken overnight with knorr chicken cubes, garlic powder, mixed herbs, Aromat seasoning and a teeny bit of sunflower oil. This helps to enhance the flavour. After marination, You’ll still need to season your chicken again before cooking, makes sure it’s as flavourful as possible. The stock will be used in the preparation of the stew.

When it’s boiled and tender, grill or deep-fry the chicken….imageWhen it’s all done, and set aside.image

Blend your peppers and tomatoes and 1 whole onion and ginger to a smooth paste and set aside, you can also choose to blend roughly if you prefer to.
Place another big pot on a job on medium heat, add 2 cooking spoons cooking oil, when it’s hot, add 1/2 chopped onions, sauté till translucent…
Now add the garlic, sauté till fragrant, be careful not to burn the garlic…image
Now add the blended pepper mix, 1/2 teaspoon curry and thyme, 3 bullion cubes and salt, be careful not to over season, remember you will be adding the stock later and this already contains salt.
Let this fry for 10-15 minutes or until the pepper reduces by almost half…image
While that’s frying, get a smaller pot or frying pan, place on a hob on medium heat, add 1 cooking spoon oil, when it’s hot, add chopped onions, sauté till fragrant…

I use a mixture of white and red onions to get the best of both flavours.image
Now add the tomato purée, stir continuously for 5 minutes, this is to prevent it from burning…image
Now add more onions, this time sliced bigger or in rings…image
Leave to fry till the purée totally loses its sourness and begins to taste really sweet, this should take another 5.6 minutes…image
Now, check on the tomato stew, when begins to settle on the top, add the chicken/beef stock, be careful not to make it watery, one cup should do…image
Stir and leave for 2 minutes…image
Now, add the tomato purée mix, stir to combine, leave for 2 minutes…image
I transferred the stew at this point into a bigger pan to enable me add all the chicken at once
Now, add the fried or grilled chicken, combine and make sure every bit of the chicken is covered, leave to stew on low to medium heat for 5-8 minutes…image
Tip: To enable to the stew penetrate deep into the chicken, you can poke tiny  holes in the chicken with toothpicks…
And you’re done!image
If you’re not ready to serve the peppered chicken yet, you can leave it in the stew for longer for added flavour.image

You can garnish your peppered chicken with sautéed sweet peppers or even onion rings/ sliced spring onions.peppered chicken
Yep, your feedback so are of utmost significance, please come back with them whenever you try this peppered chicken recipe. Do remember to subscribe to the blog for email notifications of new recipes. And the “Share” buttons….still at your service. See you in my next post!

25 thoughts on “Peppered Chicken…..Nigerian Party Style!

  1. Hi sisi,

    Do I first boil the fresh tomatoes and pepper to reduce the water before I fry it , or I fry it straight after blending .. thanks

    • Tomato purée and paste aren’t the same. Tomato purée has a thicker consistency and flavour compared with tomato paste. What you really need for this recipe is tomato purée.

    • Aww! Thanks so much for trusting the recipe well enough to use it for your project and thanks for taking the leave yo leave a feedback. I really do appreciate……☺️☺️☺️

    • Yay! I’m glad you loved it and thanks so much for taking the time to leave a feedback. I really do appreciate and you’re very welcome….?

  2. God truly exists. Your recipe is on point and the illustrations/images just inspires me into the kitchen. Jamie needs to leave the day job coz Sisi is running tingz!

    • How did I miss this comment???? I’m so sorry for the late response. I’m so laughing out here at the Jamie comment….?Thanks for the kind words…..???

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