Braised Paprika Chicken

Is it just me (please tell me it’s not!), or do you like bread and stew? I LOVE the combo, and I say God bless the brain that first thought of it. The soft bread getting a dousing in hot and delicious stew…CHEI!

Since i started healthy eating, soft and fluffy white bread has been a thing of the past, but sometimes I’m lucky enough to get my wheat loaves really soft, so I use that instead. Not the same as Agege bread, but it does the trick!

Yesterday, I was particularly craving bread and stew, and was soooo looking forward to eating it at dinner. Then HACE (my DH) told me we were having guests over. I cried like a baby almost cried. I mean, you can imagine having your heart set on one thing, and then having to change it due to circumstances beyond your control. Just picture me dipping my soft bread into hot stew and sucking the juices out of the bread, while everyone around is forming cutlery tinz!

Then a light bulb came on in my head. I would make a dish that would allow me have the best of both worlds. I could still have my bread and stew (albeit in a different way), and everyone else could use cutlery, and we would still look prim and proper.

Guess what happened, when i set out the dishes, rice for everyone, and my whole wheat Pita and the Stew for myself, all but one asked to have exactly what I was having! Hurray for this Ajebutter version of bread and stew.

Ingredients (this serves 6)

800g of chicken, cut into bite size pieces
1 large sweet potato, cubed
3 large carrots, cut into chunks
1 large red onion, cut into chunks
5 atarodo/habanero, minced
6 cloves of garlic, minced
2 inch piece of ginger, minced
1 1/2 tablespoons of oyster sauce
2 tablespoons of honey
2 tablespoons of paprika
2 stock cubes
pinch of salt (optional)
1 tablespoon of sesame oil
2 atarodo/habanero, sliced (for garnish)
3 green chilies, sliced (for garnish)


  • Mix minced garlic, minced atarodo, minced ginger with 3 cups of water. Put chicken in a large pot, and pour mixture over. Add one stock cube, honey, and oyster sauce.
  • Cover, and cook for 10 minutes. Add potatoes, carrots, onions, honey, second stock cube, and paprika. Stir and taste for salt. If necessary, add the pinch of salt.
  • Cover and cook for another 10 minutes.
  • Add the sesame oil, sliced atarodo and green chili. Remove from heat immediately and serve.

Nutritional Value Per Serving

Calories: 379

Protein: 24.6g
Fat: 23.0g
Carbs: 18.5g (10.4g of sugar)
Fiber: 2.5g
Cholesterol: 112mg

With Bread

With Bread

Click Here to Leave a Comment Below 4 comments

Lovely recipe and quite versatile.



Dreams, Dreams, Dreams! Kai, this is serious. Odi kwa Amazing! This is a must try, choi!


Chei, if not dat I ate rice this morning, I wld have started making it, but then, it looks good for Sunday. Deema u are simply great, clap for urself


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