Chicken Stew

remove seeds from bell peppers, and chop. Also chop the tomatoes and the full large one of the onions. Chop the cayenne pepper and along with the garlic, ginger, other peppers, blend into a smooth or rough paste. Pour the tomato and pepper blend into a wire mesh sieve or a cloth to remove the excess water(you may skip sieving the tomatoes), or even boil out the water(How to do that is on my jollof rice post)Wash and season the chicken with the ingredients and bring to a boil in it's own juices. Once the juices are almost dried up, add some more water and check for seasonings and add more salt or knorr if needed. Once chicken is cooked and tender, remove from the stock to drain.In a pot, pour the oil and make sure it is hot. slice in the remaining half of the smaller onion. Add the bay leaves to release it's aroma and essence. Once the onions get translucent pour in the tomato blend along with the chicken, thyme, curry and stir. Slightly cover and bring to a boil. Reduce the heat and add some of the juices from the meat stock (be careful so you do not make the stew watery). Check for seasonings. Add salt and knorr if needed and keep cooking slowly on reduced heat until the oil floats to the top of the stew and the stew looks like little fried pebbles and a bit darker.(You may decant oil when stew is cooked) Let the stew rest for about 5 minutes before servingNote:I used the whole cup of oil. You may use less. the oil and the slow frying helps the stew loose that acidic tomato taste. if not, you may add a pinch to a small tsp of sugar to help