Nigerian Chicken Stew Recipe

Introduction

Nigerian Chicken Stew is a flavorful, spicy dish beloved across West Africa. Made with tender chicken simmered in a rich, tomato-based sauce, it’s perfect served with rice, yams, or plantains. This recipe brings bold flavors and comforting warmth to your table.

Ingredients

• 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
• 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

1. Step 1: Season the chicken with salt, black pepper, paprika, curry powder, thyme, and the chopped onion. Mix well and let it marinate for 30 minutes to allow the flavors to penetrate.
2. Step 2: Heat the vegetable oil in a large skillet over medium-high heat. Sear the chicken pieces until they are browned on both sides, then remove and set them aside.
3. Step 3: Blend the Roma tomatoes, red bell pepper, small red onion, and scotch bonnet peppers into a smooth mixture using a blender or food processor.
4. Step 4: In the same skillet, fry the tomato paste for about 2 minutes to deepen its flavor. Then add the blended tomato mixture, reduce the heat to medium, and cook it for 10 minutes to thicken the sauce.
5. Step 5: Stir in the garlic powder, ginger powder, bouillon cube, and salt to taste. Mix thoroughly to combine all seasonings into the stew.
6. Step 6: Return the seared chicken pieces to the skillet, cover, and simmer on low heat for 25 to 30 minutes. Cook until the chicken is tender and the stew has thickened to your liking.

Tips & Variations

• For a milder stew, reduce the number of scotch bonnet peppers or substitute with bell peppers only.
• You can add diced carrots or potatoes during the simmering stage for extra texture and flavor.
• Use fresh herbs like thyme if available instead of dried for a brighter scent.
• Serve with steamed white rice, fried plantains, or boiled yams for an authentic meal.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water if the sauce has thickened too much. This dish can also be frozen for up to a month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken instead of bone-in?

Yes, boneless chicken can be used; however, bone-in pieces add more flavor and help keep the meat moist during cooking.

How spicy is Nigerian Chicken Stew?

The stew is typically quite spicy due to the scotch bonnet peppers, but you can adjust the heat by reducing the number of peppers or removing the seeds before blending.

Nigerian Chicken Stew Recipe

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★★★★★

4.7 from 113 reviews

This Nigerian Chicken Stew is a flavorful and hearty dish featuring tender, marinated chicken simmered in a rich and spicy tomato-based sauce made with fresh tomatoes, bell peppers, and scotch bonnet peppers. Perfect as a comforting meal served with rice, yams, or plantains.

• Author: Dylan
• Prep Time: 40 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: Nigerian

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 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

Sauce

• 1/4 cup vegetable oil
• 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

1. Season the Chicken: In a large bowl, season the cleaned chicken pieces with salt, black pepper, paprika, curry powder, thyme, and chopped onions. Mix well, then let the chicken marinate for 30 minutes to allow the flavors to penetrate.
2. Sear the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces and sear them until they are browned on both sides. Once browned, remove the chicken from the skillet and set aside.
3. Prepare the Sauce: Blend the Roma tomatoes, red bell pepper, small red onion, and scotch bonnet peppers into a smooth mixture using a blender or food processor.
4. Cook the Sauce: In the same skillet used for the chicken, fry the tomato paste for about 2 minutes to enhance its flavor. Then, add the blended tomato and pepper mixture to the skillet. Reduce the heat to medium and cook the sauce for 10 minutes, stirring occasionally.
5. Season the Stew: Add garlic powder, ginger powder, the bouillon cube, and additional salt to taste. Stir everything together to combine the seasonings evenly throughout the sauce.
6. Simmer: Return the seared chicken pieces to the skillet with the sauce. Reduce the heat to low and let the stew simmer for 25 to 30 minutes, or until the chicken is fully cooked, tender, and the sauce has thickened to your liking.

Notes

• For less heat, reduce the number of scotch bonnet peppers or remove the seeds before blending.
• You can substitute bone-in chicken with boneless if preferred, but cooking times may vary.
• Serve the stew hot with steamed white rice, jollof rice, plantains, or boiled yams for a complete meal.
• Adjust seasoning and salt according to taste throughout the cooking process.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Nigerian Chicken Stew, spicy chicken stew, African chicken recipe, tomato chicken stew, traditional Nigerian cuisine