'My cold-weather preparedness plan: Making this obe ata stew recipe from Egunsi Foods founder ‘Yemisi Awosan.'
2 red bell peppers, seeds and ribs removed, coarsely chopped2 habanero chiles, stemmed, halved, seeds removed2 small Japanese sweet potatoes or yams, sliced into ½" rounds Heat oil in a large Dutch oven over medium-high heat. Season chicken with salt and cook , undisturbed, until skin is browned and crisp, 8–10 minutes. Turn and cook just until lightly browned, about 3 minutes longer. Using tongs, transfer chicken to a plate .
Cook bell peppers and onion in same pot, stirring often, until onion is golden brown and vegetables are softened, 6–8 minutes. Add tomatoes, chiles, and pepper and cook, stirring often, until tomatoes are broken down and softened, about 6 minutes longer. Transfer to a blender and pour in broth. Purée until very smooth.
Return purée to pot along with chicken and potatoes. Bring to a simmer over medium-high heat, partially cover pot, and reduce heat to maintain a simmer. Cook until chicken and potatoes are very tender, 45–50 minutes. Season with salt to taste and stir in spinach. Cook, stirring, until spinach is wilted, about 1 minute.
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