Fiery Red Obe Ata Chicken Stew
Get ready to cook
1. Heat a large lidded pot over medium-high heat; drizzle some oil and add chicken pieces. Sear for 4-5mins, flipping every 30s until evenly golden on each side. Remove from pot and set aside.
2. Add peppers and tinned plum tomatoes (and scotch bonnet peppers if you’re using them) to a blender; process until smooth. In the same pot, add a drizzle of oil and add the puree. Cook, stirring, for 4-5mins to reduce and cook out the puree.
3. Add chicken, sweet potato and chicken stock; mix well. Bring to a simmer, partially cover and cook for 35-45mins until cooked and tender. Add some water if needed. Stir in the spinach and cook for 1min to wilt.
4. Serve with rice and fried plantain.
400g Mozambican Coconut Piri Piri Paste
300g red peppers
300g tinned plum tomatoes
300ml chicken stock
20 boneless chicken thighs
350g sweet potato, cut into chunks
Optional: If more heat is desired, add 1-2 scotch bonnet peppers, removing seeds and membrane