Poulet et Tilapia en Sauce Tomate Épicée
A flavorful and hearty dish featuring tender chicken and flaky tilapia simmered in a rich, spicy tomato sauce, often served with rice or tĂ´.
🧂 Ingredients
- 500 g Chicken pieces
- 400 g Tilapia fillets(cut into chunks)
- 2 medium Onions(chopped)
- 400 g Tomatoes(crushed or pureed)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 1 small Scotch bonnet pepper(finely chopped (adjust to taste))
- 3 tbsp Vegetable oil
- 1 optional Bouillon cube
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 200 ml Water
👨‍🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onions and sauté until softened, about 5-7 minutes.
- 2
Add minced garlic and grated ginger, sauté for another minute until fragrant.
- 3
Stir in the crushed tomatoes, chopped scotch bonnet pepper, salt, and black pepper. Cook for 5 minutes, stirring occasionally.
- 4
Add the chicken pieces to the pot, ensuring they are coated with the sauce. Pour in the water and add the bouillon cube if using. Bring to a simmer, then cover and cook for 20-25 minutes, or until the chicken is almost cooked through.
- 5
Gently add the tilapia chunks to the simmering sauce. Cover and cook for another 10-15 minutes, or until the tilapia is opaque and cooked through. Be careful not to overcook the fish.
- 6
Taste and adjust seasoning if necessary. Serve hot with rice, tĂ´, or other preferred accompaniments.
đź’ˇ Pro Tips
- âś“Adjust the amount of scotch bonnet pepper to control the spice level.
- âś“Ensure the chicken is cooked before adding the tilapia to prevent overcooking the fish.
- âś“For a richer sauce, you can add a tablespoon of tomato paste along with the crushed tomatoes.
🔄 Variations
- Add other vegetables like bell peppers or carrots for extra flavor and texture.
- A pinch of smoked paprika can add a lovely smoky depth to the sauce.