How to make Peppered Chicken
Peppered chicken are a great delight in any home or party. Here are the ingredients needed to making the yummiest peppered chicken you ever had. To understand how to make Peppered Chicken, follow these steps.
Ingredients ( For 20 Chicken drumsticks)
1 can plum tomatoes/ 3 big tomatoes
2 1/2 cooking[cooking spoon can be used for measurement]
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
Salt to taste
First thing first, clean and rinse your chicken thoroughly. Then transfer into a big pot, season with onions, curry, thyme, pepper, bullion cubes and salt, the boil.
For a tastier chicken, I would advise that you marinate my chicken overnight with any seasoning chicken cubes, garlic powder, mixed herbs, Aromat seasoning and if you wish a little sunflower oil. Doing this aid in enhancing the flavour
You should however note that after marination, You’ll still need to season your chicken again before cooking.
When your chicken is boiled and tender, grill or deep-fry the chicken, this solely depends on your health choices.
Proceed to blending your peppers, tomatoes, 1 whole onion and ginger to a smooth paste then set aside. You can decide to opt for a rougher paste, depending on how you like your peppered chicken.
Place another big pot on medium heat, add 2 cooking spoons cooking oil, when the oil is hot, add 1/2 chopped onions, sauté till translucent…
Now add the garlic, sauté till fragrant, this stage requires that you be very careful, so you do not burn the garlic.
Now add the blended pepper mix, 1/2 teaspoon curry and thyme, 3 seasoning cubes and salt. Because you will still be adding your stock at a later stage, you must be careful to avoid over seasoning your chicken.
Let this fry for 10-15 minutes or until the pepper reduces by almost half…
While that’s frying, place a smaller pot or frying pan, on a hob on medium heat, add 1 cooking spoon oil, and allow it heat up before adding your chopped onions, sauté till fragrant…
To get even more flavour off of your peppered chicken, you can make use of both the white and red onions.
Now add the tomato purée, stir continuously for 5 minutes, to prevent it from getting burnt.
Add more onions, to your tomato puree, you can cut them in larger rings.
Fry until the purée totally loses its sourness and begins to taste really sweet, this should take another 5.6 minutes…
When your tomato stew, begins to settle on the top, add the chicken/beef stock, be careful not to make it watery, one cup should do…
Stir and leave for 2 minutes…
Now, add the tomato purée mix, stir to combine, leave for 2 minutes…
Finally, add the fried or grilled chicken, stir and make sure every bit of the chicken is covered, leave to stew on low to medium heat for 5-8 minutes.
When your chicken is ready, you can either serve hot with any meal of your choice or allow to sit on the hob which of course should be off.
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