Ingredients

• 2 lbs chicken thighs
• 3 tomatoes
• 1 red bell pepper
• 1 habanero pepper (use ½ if you prefer less spice)
• ½ cup olive oil
• 1 cup chicken stock
• 1 onion
• 1 teaspoon bouillon powder
• ½ teaspoon thyme
• ½ teaspoon black pepper
• 1 teaspoon Suya Spice aka Yaji
• ½ teaspoon salt
• Extra salt and black pepper for the chicken rub

Directions

• Wash and pat dry the chicken thighs. Rub them with salt and black pepper and let them rest in a bowl.
• Heat the olive oil in a pan over medium heat and brown the chicken on each side for about 10 minutes each.
• Halve the onion; finely chop one half.
• Remove the browned chicken from the pan and set aside.
• In a blender, combine the tomatoes, red bell pepper, habanero pepper, and the unchopped half of the onion; blend until smooth.
• In the same pan, sauté the chopped onion until translucent.
• Pour the blended mixture into the pan and boil for 5 minutes.
• Add the chicken, chicken stock, bouillon, curry powder, and thyme. Season with salt to taste.
• Cook for an additional 20 minutes or until the chicken is fully cooked.

Notes

• This is Very Good!
• I didn't follow the instructions in this recipe, I did my own thing.
• I added
• carrot, sliced
• Baby Bellay Mushrooms, quartered
• 3 Serrano chili peppers, diced
• Veggie stock
• Garlic, minced
• I didn't use the Habanero pepper or bouillon.

Photos