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Poulet à la Vielle
A flavorful Beninese chicken stew, often prepared with tomatoes, onions, peppers, and a blend of aromatic spices, simmered to tender perfection.
ð§ ææ
- 1 kg Chicken pieces(bone-in, skin-on)
- 2 medium Onions(chopped)
- 400 g Tomatoes(crushed or pureed)
- 1 large Bell pepper(chopped)
- 4 cloves Garlic cloves(minced)
- 1 inch piece Ginger(grated)
- 1 small Scotch bonnet pepper(finely chopped (or to taste))
- 3 tbsp Vegetable oil
- 250 ml Chicken broth
- 2 tbsp Tomato paste
- 1 tsp Thyme(dried)
- 1 leaf Bay leaf
- to taste Salt
- to taste Black pepper
- for garnish Coriander leaves(chopped)
ðšâð³ äœãæ¹
- 1
Season chicken pieces with salt and pepper. In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Brown chicken pieces on all sides, then remove and set aside.
- 2
Add chopped onions to the pot and sauté until softened, about 5-7 minutes.
- 3
Stir in minced garlic, grated ginger, and chopped scotch bonnet pepper. Cook for 1 minute until fragrant.
- 4
Add tomato paste and cook for another minute, stirring constantly.
- 5
Pour in crushed tomatoes and chicken broth. Add dried thyme and bay leaf. Bring to a simmer.
- 6
Return the browned chicken pieces to the pot. Ensure they are mostly submerged in the sauce. Cover and reduce heat to low.
- 7
Simmer for 40-45 minutes, or until chicken is cooked through and tender, stirring occasionally. Adjust seasoning with salt and pepper as needed.
- 8
Remove the bay leaf before serving. Garnish with chopped coriander leaves.
ð¡ ããã®ã³ã
- âFor a richer flavor, you can marinate the chicken for at least 30 minutes before browning.
- âAdjust the amount of scotch bonnet pepper to your spice preference.
- âServe with rice, fufu, or boiled plantains.
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- Add other vegetables like carrots or potatoes for a heartier stew.
- A splash of lemon juice at the end can brighten the flavors.