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Nigerian peppered chicken
Peppered chicken: boiled, fried and tossed in a hot scotch-bonnet and onion sauce
No Nigerian party is complete without a tray of peppered chicken, or peppered turkey at Christmas, passed round at weddings in Port Harcourt and Lagos and sold in packs at Sunday small-chops stalls. The pieces are first boiled in an onion, thyme and curry stock, then fried until the skin crackles, and finally tossed in a glossy, fiery sauce of blended scotch bonnet, red pepper and onion. Expect heat, a little sweetness and plenty of onion. The usual mistake is skipping the boil and frying raw chicken: the outside burns before the bone is cooked. Boil first, fry hot, and check the thickest piece reaches 74 °C. Turkey wings or drumsticks work the same way with 15 minutes more boiling. Chef's tip: keep the stock from the boil and splash a ladleful into the pepper sauce; it carries the seasoning into every crevice.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For boiling
- 3 ⅓ lb chicken drumsticks and thighsbone in, skin on
- 1 onionsliced
- 1 tsp dried thyme
- 1 tsp Nigerian curry powder
- 2 stock cubecrumbled; gluten-free if needed
- 1 tsp salt
To fry and finish
- 2 cups vegetable oilfor frying
- 2 red bell pepperseeded
- 3 scotch bonnetsseeded for less heat
- 1 onionhalf roughly chopped, half sliced into rings
- 2 cloves garlic
- 1 green bell pepper (optional)cut into strips
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What you'll need
Spices & pantry
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Method
0/7 doneStep 1: Put 3 ⅓ lb chicken drumsticks and thighs in a pot with 1 onion, 1 tsp dried thyme, 1 tsp Nigerian curry powder, 2 stock cube and 1 tsp salt. Rub the seasonings in with your hands and leave for 5 minutes.
5 minStep 2: Add 400 ml water, cover and bring to the boil. Simmer for 20–25 minutes, until the meat is almost cooked through and loose at the bone. Lift the pieces out and keep the stock.
25 minStep 3: Blend 2 red bell pepper, 3 scotch bonnets, the chopped half of 1 onion and 2 cloves garlic to a coarse purée with no water.
5 minStep 4: Heat 2 cups vegetable oil in a deep pan to 350°F. Pat the chicken dry (wet pieces spit) and fry in batches for 5–6 minutes, turning, until deep golden and crisp. A probe in the thickest piece should read at least 165°F. Drain.
15 minStep 5: Pour all but 3 tbsp of the oil out of a wide pan. Fry the pepper purée over a medium heat, stirring, for 8–10 minutes until it darkens slightly and the oil rises to the top.
10 minStep 6: Add a ladle of the reserved stock, then the onion rings and 1 green bell pepper and cook for 2 minutes so they stay crunchy.
3 minStep 7: Tip in the fried chicken and toss over the heat until every piece is coated and glossy. Serve hot with jollof rice or on its own as a small chop.
2 min
Nutrition per serving
- Calories
- 410 kcal
- Protein
- 33 g
- Carbs
- 8 g
- Fat
- 27 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does nigerian peppered chicken take?
- About 75 minutes in total: 20 minutes to prepare and 55 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of onion?
- 2 shallots per onion.
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Perfect for:Party & potluckGame day