Zimbabwe African Chicken Stew - cooking recipe

Ingredients

3 cups water
6 chicken drumsticks, or more to taste
1 large yellow onion, sliced into rings, divided
2 Scotch bonnet chile peppers, chopped, divided
1 clove garlic, divided
1 teaspoon salt
1 teaspoon ground black pepper to taste
1 (15 ounce) can tomato sauce
2 green bell peppers, chopped
2 green onions
1 teaspoon oregano
1 teaspoon paprika
1 (15 ounce) can stewed tomatoes, divided
2 fresh tomatoes, chopped

Preparation

Preheat the oven to 400 degrees F (200 degrees C).
Place water and chicken in a large pot. Add one third the onion rings, 1 chile pepper, one third the garlic, salt, and black pepper. Cook over medium heat until vegetables are tender, about 10 minutes; drain water. Transfer mixture to a glass casserole dish.
Place remaining chile pepper, remaining garlic, tomato sauce, green bell peppers, green onions, oregano, and paprika in a blender. Blend into a smooth sauce. Add another third onion rings and 1/2 can stewed tomatoes to the blender; blend sauce until smooth.
Pour sauce over chicken in the casserole dish. Add remaining stewed tomatoes, remaining onion rings, and fresh tomatoes; mix. Cover with aluminum foil.
Bake in the preheated oven for 15 minutes, turning the chicken every 5 minutes. Remove aluminum foil and cook, uncovered, until chicken is no longer pink at the bone and the juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).