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Obe Ata Stew

A Nigerian pepper stew of browned chicken and sweet potatoes simmered in a puréed red bell pepper, tomato and habanero base, served with rice.

chickenstewnigerianone-pot
Illustration of Obe Ata Stew
Illustration

Ingredients

  • 4 chicken legs, thigh and drumstick; about 3 lb total
  • kosher salt
  • 2 red bell peppers, seeds and ribs removed, coarsely chopped
  • 1 onion, large, coarsely chopped
  • 2 beefsteak tomatoes, seeds removed, coarsely chopped
  • 2 habanero chiles, stemmed, halved, seeds removed
  • 1 tsp freshly ground black pepper
  • 2 cups low-sodium chicken broth
  • 2 Japanese sweet potatoes or yams, small, sliced into 1/2" rounds; or 2 medium Yukon Gold potatoes, cut into 1" pieces
  • 1 small bunch spinach, stems trimmed
  • cooked rice, for serving
  • sliced chives, for serving
  • 1/4 cup canola or extra-virgin olive oil

Steps

1Brown the chicken

  1. Heat 1/4 cup canola or extra-virgin olive oil in a large Dutch oven over medium-high heat.
  2. Season 4 chicken legs with kosher salt.
  3. Cook the chicken skin side down, undisturbed, until the skin is browned and crisp, 8–10 minutes.
  4. Turn and cook just until lightly browned, about 3 minutes longer.
  5. Using tongs, transfer the chicken to a plate; it will not be cooked through.

2Build the pepper base

  1. Add 2 red bell peppers, seeds and ribs removed and coarsely chopped, to the same pot.
  2. Add 1 large onion, coarsely chopped, and cook, stirring often, until the onion is golden brown and the vegetables are softened, 6–8 minutes.
  3. Add 2 beefsteak tomatoes, seeds removed and coarsely chopped.
  4. Add 2 habanero chiles, stemmed, halved and seeds removed.
  5. Add 1 tsp freshly ground black pepper and cook, stirring often, until the tomatoes are broken down and softened, about 6 minutes longer.
  6. Transfer the mixture to a blender, reserving the pot.
  7. Pour in 2 cups low-sodium chicken broth and purée until very smooth.

3Simmer the stew

  1. Return the purée to the pot.
  2. Add the chicken.
  3. Add 2 small Japanese sweet potatoes, sliced into 1/2" rounds.
  4. Bring to a simmer over medium-high heat.
  5. Partially cover the pot and reduce the heat to maintain a simmer.
  6. Cook until the chicken and potatoes are very tender, 45–50 minutes.
  7. Season with kosher salt to taste.
  8. Stir in 1 small bunch spinach, stems trimmed.
  9. Cook, stirring, until the spinach is wilted, about 1 minute.

4Serve

  1. Divide the stew among bowls.
  2. Spoon cooked rice into the soup alongside the chicken.
  3. Scatter sliced chives over the top.