Fiery Nigerian Red Pepper Chicken Stew

Season chicken thighs generously with paprika, salt, and half the cayenne. Rub the spices into the meat and let sit for 10 minutes.

Place tomatoes and bell peppers directly over an open flame or under a broiler until skins are blackened and blistered, about 5-7 minutes per side. Let cool slightly.

Peel off the charred skins and roughly chop the roasted tomatoes and peppers.

Heat sunflower oil in a Dutch oven over medium-high heat. Add the seasoned chicken thighs and sear until golden brown, about 4 minutes per side. Remove and set aside.

In the same pot, sauté the diced yellow onion until soft and translucent, about 5 minutes. Add minced garlic and grated ginger, cook for 1 minute until fragrant.

Add the remaining cayenne and smoked paprika. Stir to coat the onions. Pour in the tomato sauce and let it sizzle for 2 minutes.

Add the charred tomatoes and red peppers to the pot. Stir everything together and return the chicken thighs to the pot, nesting them into the pepper sauce.

Reduce heat to low, cover the pot, and let the stew simmer for 20-25 minutes until the chicken is cooked through and tender. Stir occasionally to prevent sticking.

Taste and adjust seasoning with more salt or cayenne if you want extra heat. The sauce should be thick, rich, and a deep red color.

Remove from heat. Let the stew rest for 5 minutes to allow the flavors to meld. Serve hot over steamed white rice with crusty bread to soak up every drop of that fiery sauce.