Nigerian Chicken Stew Recipe
This Nigerian Chicken Stew is a flavorful and comforting dish made with tender bone-in chicken simmered in a rich, spicy tomato-pepper sauce. Infused with traditional spices like curry powder, thyme, and paprika, and heated with scotch bonnet peppers, this stew perfectly captures the bold tastes of Nigerian cuisine. Ideal for serving with rice, yams, or bread, it is a hearty staple loved across West Africa.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Nigerian
Ingredients
Scale
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
- Prepare the Chicken: In a large bowl, combine the chicken pieces with salt, black pepper, paprika, curry powder, thyme, and chopped onion. Mix well to ensure the chicken is evenly seasoned. Set aside for at least 15 minutes to marinate and absorb the flavors.
- Brown the Chicken: Heat the vegetable oil in a large skillet or pot over medium-high heat. Add the marinated chicken pieces and brown them on all sides for about 5-7 minutes to develop flavor and seal in the juices. Remove the chicken and set aside.
- Make the Tomato-Pepper Sauce: In a blender, combine the Roma tomatoes, red bell pepper, small red onion, and scotch bonnet peppers. Blend until smooth. Pour the mixture into the skillet used for the chicken and cook over medium heat, stirring occasionally.
- Add Tomato Paste and Seasonings: Stir in the tomato paste, garlic powder, ginger powder, and crumble in the bouillon cube. Season with salt to taste. Let the sauce simmer for about 10-15 minutes until it thickens and the flavors meld.
- Simmer the Chicken in Sauce: Return the browned chicken pieces to the pot with the sauce. Reduce the heat to low, cover, and simmer gently for 25-30 minutes until the chicken is fully cooked and tender, and the flavors have infused.
- Final Adjustments and Serve: Taste the stew and adjust salt or spices if needed. Serve the Nigerian Chicken Stew hot with your choice of rice, boiled yams, or bread for a complete and satisfying meal.
Notes
- Adjust the quantity of scotch bonnet peppers according to your heat preference; they are very spicy.
- You can use boneless chicken if preferred, but bone-in adds more flavor to the stew.
- Serve with rice, boiled yams, plantains, or bread for a traditional experience.
- Leftover stew can be refrigerated for up to 3 days and tastes even better the next day as flavors develop.
- If scotch bonnet peppers are unavailable, substitute with habanero peppers or other hot chili peppers.
Keywords: Nigerian chicken stew, spicy chicken stew, West African cuisine, tomato chicken stew, African stew
Find it online: https://mjrecipe.com/nigerian-chicken-stew-recipe/