Description
Obè Ata, a classic Nigerian red stew, features tender chicken simmered in a rich, flavorful sauce made from blended tomatoes, peppers, and aromatic spices. This hearty dish is a staple in Nigerian cuisine, offering a perfect balance of heat and savory depth, ideal for serving over steamed white rice.
Ingredients
Spices and Seasonings
- 1 teaspoon curry powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 2 teaspoons kosher salt (divided)
- ½ teaspoon kosher salt (additional)
Chicken
- 2 pounds bone-in, skin-on chicken thighs or drumsticks (or a mix)
Stew Base
- 1 (14.5-ounce) can whole peeled tomatoes, opened
- ½ cup chicken broth
- 2 red bell peppers, stemmed, seeded, and roughly chopped
- 4 garlic cloves, peeled
- 1 (1-inch) piece of ginger, peeled and chopped
- 1-2 Scotch bonnet chile peppers, stemmed and seeded
Cooking Oil
- 1 tablespoon vegetable oil
Serving
- Steamed white rice, for serving (optional)
Instructions
- Prepare the spice mix. In a small bowl, stir together the curry powder, paprika, dried thyme, and 2 teaspoons kosher salt. This spice blend will season the chicken to infuse it with deep flavors.
- Season the chicken. Pat the chicken pieces dry with paper towels. Evenly sprinkle half of the spice mixture onto one side of the chicken pieces and rub it in with your hands. Flip the chicken over and repeat with the remaining spice mixture. Set the chicken aside to marinate briefly and wash your hands thoroughly.
- Blend the sauce ingredients. In a blender jar, layer the whole peeled tomatoes with their juice, chicken broth, red bell peppers, garlic, ginger, Scotch bonnet chiles, and the remaining ½ teaspoon kosher salt. Place the lid securely and use a kitchen towel to hold it in place. Blend on high until the mixture is completely smooth, about 1 minute, creating a vibrant red base for the stew.
- Brown the chicken. Heat vegetable oil in a large Dutch oven over medium heat, spreading it evenly. Place the seasoned chicken pieces skin-side down in a single layer into the hot pot. Cook until sizzling, about 3 to 4 minutes. Then reduce the heat to medium-low and continue cooking until the bottom side is browned and starting to crisp, 6 to 9 minutes.
- Flip the chicken. Using tongs, carefully turn the chicken pieces to brown the other side. Cook this side for an additional 3 to 5 minutes. Turn off the heat and move the Dutch oven to a cooler burner to prevent burning.
- Remove the chicken. Transfer the chicken pieces to a clean plate with tongs and set aside. The chicken will finish cooking in the stew. Allow the fat and browned bits to cool and settle in the pot for 2 to 3 minutes.
- Add the blended sauce to the pot. Pour the blended pepper mixture into the Dutch oven with the reserved fat. Use a wooden spoon to scrape and loosen all the flavorful browned bits from the bottom of the pot. Return to medium heat and bring the mixture to a gentle simmer, evidenced by small bubbles forming evenly across the surface.
- Simmer and reduce sauce. Lower the heat to medium-low and cook the sauce, stirring occasionally, until it thickens to a marinara-like texture, about 15 to 20 minutes. This step concentrates the flavors and develops the stew’s rich consistency.
- Cook chicken in sauce. Nestle the partially cooked chicken back into the thickened stew, skin-side up for thighs. Cover with the lid and reduce the heat to low. Let the chicken simmer gently in the sauce, covered, for 30 minutes, allowing it to become tender and absorb the stew flavors. This is a good time to prepare steamed rice if desired.
- Finish cooking the stew. Remove the lid using oven mitts and continue cooking uncovered on low heat, stirring occasionally, until the sauce thickens slightly more and the chicken is very tender, about 5 to 10 minutes. Turn off the stove.
- Season and serve. After allowing the stew to cool slightly, taste the sauce and adjust the salt if needed. Serve the Obè Ata hot, spooning the chicken and rich red sauce over steamed white rice or with your preferred accompaniments.
Notes
- Use kosher salt for seasoning as it provides better control over salting and enhances flavor absorption in the chicken and sauce.
- Adjust the number of Scotch bonnet peppers according to your heat preference, as they are very spicy. Seed removal reduces heat slightly.
- Bone-in, skin-on chicken thighs or drumsticks are recommended for the best flavor and moisture retention.
- Steamed white rice is the traditional accompaniment and helps balance the robust flavors of the stew.
