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Efo Rio-style Simmered Chicken and Tomatoes

Efo Rio-style Simmered Chicken and Tomatoes

This is an easy, quick-simmered dish made using puréed tomatoes. It's a spin off of efo rio, a Nigerian tomato stew.

Ingredients: 4 servings

Chicken thighs
2
Cake flour
as needed
Olive oil
2 tablespoons
Salt
a small amount
Pepper
a small amount
Couscous, penne, etc (to taste)
as needed
Tomato Sauce
Tomato purée
1 1/2 cups
Garlic
1 clove
Onion
1/2
Red wine (or sake)
2 tablespoons
Oregano
1 tablespoon
Bay leaf
1
Sugar
1 tablespoon
Salt
to taste
Pepper
to taste

Steps

1. Cut the chicken thighs into bite-sized pieces and sprinkle with salt and pepper. Coat in cake flour.
2. Heat half of the olive oil in a frying pan and cook both sides of Step 1 until browned. Transfer to a shallow dish.
3. Finely chop the garlic and chop the onions roughly. Sauté in the frying pan from Step 2 with the remaining olive oil.
4. When the onions become translucent, add the [tomato sauce] ingredients and simmer over medium heat while mixing. Season with salt and pepper.
5. Return the chicken from Step 3 to the pan from Step 4 and simmer for 3-4 minutes. Transfer to a plate and serve with couscous or penne.

Story Behind this Recipe

This is a recipe I came up with to go with Mate tea This is a variation of a flavorful Nigerian simmered dish. It's a lightly simmered and easy-to-eat dish.