2 tatashe peppers
1-2 Scotch bonnet peppers or habanero peppers
Salt (to flavor)
1 cooking spoon vegetable oil
6 small inventory cubes
1 tablespoon thyme
Notes on the ingredients
Use hard chicken (chicken) because the flavor is richer than that of the smooth chook (cockerel or fowl).
Tatashe peppers are Nigerian spicy pink pointy peppers. Outside Nigeria, use Tribelli peppers (Pimentos Tribelli in Spanish). The peppers produce a popping red juice whilst mixed making it a extraordinary opportunity to our Nigerian Tatashe. The handiest difference is that Tribelli peppers are not highly spiced. Tribelli peppers are offered beneath different emblem names in exceptional international locations.
The Scotch bonnet peppers (opportunity habanero peppers) is atarodo, ose oyibo or atarugu. Its process is to feature extra chunk to the tatashe. If you do no longer like spicy warm meals, you can use best tatashe. I use a mixture of Tribelli peppers and scotch bonnet because Tribelli peppers aren’t warm and in case you want to apply only scotch bonnet peppers for this, the peppered hen could be too highly spiced and you may not revel in it even in case you love highly spiced food.
The thyme must have quality debris. I add the thyme from a shaker that has tiny holes so that simplest the tiniest debris bypass via.
One of the onions is for cooking the bird while the alternative is for garnish. Use crimson onions for garnish.
Before you prepare the Peppered Chicken
Cut one of the onions into tiny portions and cut the opposite into thin slices.
Remove the seeds from the tatashe or Tribelli peppers, reduce them (as well as the scotch bonnet peppers) into small pieces and blend with a hand blender. The blending must be coarse no longer clean. Any blender that lets in you to grind the pepper without adding water ought to do. For a normal blender, upload simply sufficient water to assist the blades of your blender flow.
Clean the hen. Cut them into desireable sizes if you purchased entire hen. Place in a bowl and upload the thyme, diced onions and stock cubes (crushed). Massage the seasoning and spices into the bird together with your hands, cover and positioned in the refrigerator to marinate for as a minimum 1 hour.
Directions for making Peppered Chicken
When the chicken has marinated for 1 hour, place in a pot, pour a few water and start cooking. I upload water due to the fact I use a stress cooker. If using a ordinary pot, simply begin cooking and by the time it starts to boil, water will seep out from the fowl.
When the hen is performed, take them out and grill/broil inside the oven at a hundred and eighty°C (350F) till golden throughout. If you’re making ready any other meal on the same day (say Nigerian Jollof Rice), use the fowl inventory (water from cooking the fowl), to put together it. If you’re simply preparing Peppered Chicken to serve with a chilled drink, put the chook stock on your freezer, bird inventory constantly is available while you are getting ready every other meal.
Pour the vegetable oil in a dry pot and heat it up.
Add the pepper blend and start frying on low to medium heat until all the water dries up.
Add the grilled/broiled peppered hen and stir thoroughly with a spatula till the popping red peppers have lined each inch of the chook. Add salt at any time if essential.