Place <quantity>900<unit>g</unit></quantity> of chicken drumsticks in a large bowl

Peel and chop <quantity>1</quantity> red onion and add to the chicken bowl

Roughly chop <quantity>4<unit>stalks</unit></quantity> of celery and add to the chiken

Trim, remove the seeds and roughly slice <quantity>1</quantity> medium red bell pepper and add to the bowl

Medium dice <quantity>4</quantity> tomatoes and add to the bowl

Halve <quantity>2</quantity> limes and squeeze the juice into the bowl

Roughly chop <quantity>1<unit>bunch</unit></quantity> of coriander and add to the bowl

Add <quantity>1<unit>tbsp</unit></quantity> of garlic paste and <quantity>¼<unit>tsp</unit></quantity> black pepper powder

Add <quantity>½<unit>tbsp</unit></quantity> of dried oregano and <quantity>2<unit>tsp</unit></quantity> of salt

Mix vigorously and let the chicken rest at least 30m to marinate

Put <quantity>2<unit>tbsp</unit></quantity> of vegetable oil and sprinkle <quantity>2<unit>tbsp</unit></quantity> of sugar in a large pan over high heat. Caramelize the sugar

Transfer the chicken drumsticks to the pan without the vegetables and cook for 3m until seared

Turn the chicken and cook the other side for another 3m until sear

Add <quantity>½<unit>cup</unit></quantity> of tomato paste and <quantity>¼<unit>cup</unit></quantity> of water. Reduce the heat to medium-low

Add the vegetables from the marinade and stir to distribute evenly. Cook for 10m

Add <quantity>¼<unit>cup</unit></quantity> of halved pitted green olives. Turn the chicken from time to time

Add <quantity>½<unit>cup</unit></quantity> of water and stir

Cook for 10-15m until the sauce is reduced and thick

The chicken stew is ready!