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Chicken Stoba (chicken stew): recipe illustration
Meat

Chicken Stoba (chicken stew)

Stoba is a braised stew from Curaçao, with a sharply seasoned tomato and pepper sauce brightened with vinegar. The chicken becomes meltingly tender and the slightly tangy sauce is eaten with rice or ripe plantains.

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Ingredients

Ingredients

Marinade

Spices & seasoning

Optional extras

On the side

Nutrition facts

453 kcal per serving

Protein
39.2 g
Carbohydrates
13.2 g
of which sugars
10.2 g
Fat
25.5 g
of which saturated fat
6 g
Fiber
5.9 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Mix the chicken with the vinegar, salt and crushed garlic, then leave it to marinate for 30 minutes in a cool place.
  2. Heat the oil in a large casserole and brown the chicken pieces on all sides, about 8 minutes. Set them aside.
  3. In the same casserole, fry the sliced onions and pepper strips for 5 minutes, until softened.
  4. Add the diced tomatoes, tomato paste, chilli and spices, then cook for 5 minutes, stirring.
  5. Return the chicken, pour in the stock and add the bay leaf. Cover and simmer gently for 35 minutes, turning the pieces from time to time.
  6. Adjust the seasoning with salt, pepper and a splash of vinegar, then serve piping hot with the rice and fried plantains.

Variations and tips

Vinegar-free version. Replace the vinegar with the juice of a lime added at the end of cooking for a fresher note.

More ideas

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Original Ecomely recipe.