West African Tomato Stew with Rice

Instructions

1. 1

   Cut the boneless chicken breast into bite-sized pieces and season with half of the salt and black pepper.

2. 2

   Heat 1 tablespoon of vegetable oil in a large pot over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.

3. 3

   In a blender, combine the tomatoes, onion, red bell pepper, and garlic. Blend until smooth.

4. 4

   Add the remaining 1 tablespoon of vegetable oil to the pot. Pour in the blended tomato mixture and cook over medium heat, stirring occasionally, for 10-12 minutes until the sauce thickens and the oil begins to separate.

5. 5

   Stir in the paprika, thyme, remaining salt, and black pepper. Cook for 2 minutes to release the flavors.

6. 6

   Return the browned chicken to the pot. Mix well and simmer for another 10 minutes, allowing the chicken to cook through and absorb the flavors.

7. 7

   Taste and adjust seasoning if needed.

8. 8

   Serve the tomato stew hot over the cooked white rice.