Ingredients
1 large bell pepper
6 large roma tomatoes
1 habanero pepper
1 medium onion
1/2 cup of canola oil
2 cloves of garlic
1 tsp. curry powder
1/2 tsp. of thyme
2 tbsp. chicken bouillion
1 cooked hen (cut in medium pieces)
1 15oz. can tomato sauce
Directions
Cut up tomatoes, peppers (both) and onions and place in blender. Puree mixture
until well blended. In a stockpot, pour 1/2 cup of canola oil and place over medium heat. Mince garlic cloves and add to hot oil. Let garlic cook for 30 seconds then pour pureed tomato/pepper/onion mixture into pot. At this time, add curry powder, thyme and bouillon into the pot and mix. Cook uncovered for 15 to 20 minutes. After 20 minutes, add 1 can of tomato sauce and mix. Allow the stew to simmer for 5 minutes. After 5 minutes, add cooked chicken pieces into stew and reduce heat to low, allow to simmer for about 10 more minutes and serve. The sauce can be served over rice.
(recipe courtesy of www.AfrofoodTv.com)
