👨‍🍳 作り方

1. 1

   Season the chicken pieces with salt, black pepper, and all-purpose seasoning. Set aside.

   💡 プロのコツ: Allow chicken to marinate for at least 15 minutes for better flavor.
2. 2

   Heat the palm oil or vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides until golden. Remove chicken and set aside.

3. 3

   Add the finely chopped onion to the pot and sauté until softened. Add the minced garlic and grated ginger and cook for another minute until fragrant.

4. 4

   Stir in the chopped tomatoes and tomato paste. Cook for about 5 minutes, stirring occasionally, until the tomatoes have broken down.

5. 5

   Add the chicken broth or water, thyme, and the whole scotch bonnet pepper (if using). Bring to a simmer.

   💡 プロのコツ: The scotch bonnet is for aroma and depth of flavor, not necessarily heat. You can pierce it slightly if you want a hint of spice.
6. 6

   Return the browned chicken to the pot. Add the sliced onion. Cover and simmer on low heat for 45 minutes, or until the chicken is tender.

7. 7

   Add the yam chunks to the pot. Ensure they are submerged in the stew. Continue to simmer, covered, for another 20-25 minutes, or until the yams are tender.

   💡 プロのコツ: Stir gently to avoid breaking the yam chunks.
8. 8

   Taste and adjust seasoning with salt and black pepper as needed. Remove the whole scotch bonnet pepper before serving.

   💡 プロのコツ: Serve hot with rice, fufu, or couscous.