Nigerian Chicken Stew Recipe
This authentic Nigerian Chicken Stew features tender, bone-in chicken simmered in a rich, spicy tomato and pepper sauce. Perfectly seasoned with traditional spices and served best alongside white rice or fried plantains, this comforting stew brings vibrant flavors and warmth to your table.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Stew
- Method: Stovetop
- Cuisine: Nigerian
Ingredients
For the Chicken:
- 2.5 lbs bone-in chicken (thighs or drumsticks), cleaned
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 1 teaspoon thyme
- 1 onion, chopped
- 1/4 cup vegetable oil
For the Tomato-Pepper Sauce:
- 4 large Roma tomatoes
- 1 large red bell pepper
- 1 small red onion
- 2 scotch bonnet peppers (or 1 for less heat)
- 2 tablespoons tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 bouillon cube
- Salt to taste
Instructions
- Season the Chicken: Season the chicken thoroughly with salt, black pepper, paprika, curry powder, thyme, and chopped onions. Mix well and let it marinate for 30 minutes to infuse the flavors deeply into the meat.
- Sear the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces and brown them on both sides until they develop a golden crust. This step locks in the juices and adds a rich flavor. Remove the chicken and set aside.
- Prepare the Sauce: In a blender or food processor, combine the Roma tomatoes, red bell pepper, small red onion, and scotch bonnet peppers. Blend into a smooth mixture, ensuring the peppers are well incorporated for spiciness.
- Cook the Sauce: Using the same skillet, add tomato paste and fry it for about 2 minutes until it darkens slightly, which deepens its flavor. Then pour in the blended tomato-pepper mixture. Reduce the heat to medium and cook the sauce for approximately 10 minutes, allowing it to thicken and the flavors to meld.
- Season the Stew: Stir in garlic powder, ginger powder, crumbled bouillon cube, and salt to taste. Mix well to ensure the seasoning is evenly distributed within the sauce.
- Simmer: Return the seared chicken pieces to the skillet with the sauce. Cover and let it simmer gently over low heat for 25 to 30 minutes until the chicken is tender, fully cooked, and the stew has thickened beautifully.
- Serve: Serve the Nigerian chicken stew hot alongside fluffy white rice, fried plantains, or cauliflower rice for a lower-carb option. Enjoy this hearty and flavorful meal that epitomizes classic Nigerian cuisine.
Notes
- Adjust the number of scotch bonnet peppers according to your preferred spice level.
- Bone-in chicken adds extra flavor and moisture to the stew but can be substituted with boneless if preferred.
- For a deeper flavor, allow the stew to rest for a few minutes before serving.
- This stew pairs excellently with traditional Nigerian sides or simple steamed rice.
- You can substitute the bouillon cube with chicken broth powder or omit if you prefer less sodium.
Find it online: https://oliviabakes.com/nigerian-chicken-stew-recipe/
