I have been getting tons of requests to show how I prepare my Jollof beef and chicken stew recipe. And I decided now’s the perfect time to introduce this delicacy.
Since I posted my Jollof recipe a couple of months ago, a lot of you seemed to be interested in how I prepare the beef and chicken stew. So I decided to make a post about it.
I’m super sorry if this post is coming late. Each time I prepare this dish, I usually forget to take pictures of it to show you guys on the blog. Thankfully, I remembered today, so here you go.
Honestly, I prepare this chicken stew each time I’m lazy to cook. Because it’s super easy to make. I personally love to eat mine with white rice. But some days, I’d eat it with bread or pasta.
I love it so much and I’m very sure you all will love it as well. Do try it out with bread or pasta if you can, I promise, those combinations taste delicious.
If you don’t have beef for this recipe, no need to worry. As long as you have chicken stock, it should taste the same. The most important thing is to allow your tomato fry in the oil until the slappy taste minimizes. Because if you don’t give it the additional time to cook, it will have that taste.
I also recommend using fewer tomatoes and more peppers to prevent this.
Regarding the beef and chicken, I suggest baking it in the oven while you make the sauce. However, you can fry it if you prefer. But I personally prefer baking it. It saves a lot of time and effort in the kitchen.
- 2 lbs chicken drumsticks
- 2 lbs beef (diced)
- 3 large red onions
- 3 red bell peppers
- 1 cup chopped red onion
- 1/4 cup blended crayfish
- 2 cups water
- 2 cubes maggi
- 1 tbsp salt
- 1/2 tsp ground pepper
- 2 habanero peppers
- 2 bay leaves
- 1/2 tsp curry
- 1/2 tsp thyme
- 2 fresh large tomatoes
- 1 6oz canned tomato paste
- To a medium-sized pot on medium heat, add in your beef and chicken. Then throw in some chopped onions and spices (curry, thyme, Maggi, salt and pepper). Add about 2 cups of water to the mix to extract the stock after boiling. Cook for 30-45 mins or until chicken is soft and tender without redness inside.
- Once chicken and beef is done, set aside the stock and preheat your oven to 350°C. Set beef and chiken on a baking tray and bake until brown.
- Blend tomatoes, red bell peppers, habanero peppers and large onions until consistency is smooth and set aside.
- To a medium-sized pot, heat up about 4 tablespoons of oil on medium heat.
- Throw in chopped red onions and fry for about 5 mins or until redness starts to fade off.
- Pour in tomato paste and fry for 15 minutes, stirring continuously to avoid burning
- Add your blended mixture, crayfish, maggi, ground pepper, bay leaves, curry powder and thyme. Mix and fry for about 30 mins, stirring continuously to avoid burning.
- Add extracted chicken stock and salt (if necessary). Mix and cook for an additional 10 minutes
- Toss in baked chicken and mix
- Serve and Enoy!