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Chicken Imoyo II

Chicken Imoyo II is a traditional Nigerian recipe for a classic stew of chicken cooked with tomatoes, okra and chillies where the cooking stock is finished with tomato paste, garlic and lemon juice. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Chicken Imoyo II.

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Serves:

4

Rating:

Tags : Chilli RecipesChicken RecipesFowl RecipesVegetable RecipesFusion RecipesNigeria Recipes

Imoyo dishes are a fusion of West African and Brazilian cuisine. They arose as a result of the Portuguese slave trade which, during the 15th Century took many West Africans to Brazil. Then, in the 19th Century some freed slaves returned and settled on the coast of Nigeria, bringing with them green bell peppers, olive oil and garlic, which were added as a component of Nigerian cuisine.

Ingredients:

4 tomatoes, quartered and de-seeded
250g okra, ends trimmed
5 fresh hot chillies cut in long strips
1 small tin tomato paste
2 tbsp oil
1 whole chicken cut into 8 serving portions
2 garlic cloves, chopped
1/2 tsp hot chilli powder
2 tbsp lemon juice
1/2 tsp salt

Method:

Place the chicken in a large pan or pot along with 750ml water. Bring to a boil, lower the heat to a simmer, cover and cook for 15 minutes. At this point add the okra, tomatoes and chillies to the pot. Continue simmering for a further 10 minutes, or until the chicken is completely cooked through.

Remove the chicken and vegetables from the pot and set aside to keep warm. Strain 500ml of the stock from the pot into a smaller pan then add the chilli powder, garlic, tomato paste, lemon juice, oil and salt. Bring to a boil and simmer gently for 15 minutes.

Return the chicken and vegetables to the pan and simmer for 5 minutes, or until heated through. Serve with Imoya Eba.