Nigerian Chicken Stew Recipe

Introduction

Nigerian Chicken Stew is a flavorful and spicy dish that brings a taste of West Africa to your table. Made with tender chicken simmered in a rich, spicy tomato sauce, it’s perfect for a comforting meal served alongside rice or plantains.

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. Let it marinate for 30 minutes for the flavors to infuse.
2. Step 2: Heat the vegetable oil in a large skillet over medium-high heat. Sear the chicken pieces until browned on both sides, about 4-5 minutes per side. Remove and set aside.
3. Step 3: Blend the Roma tomatoes, red bell pepper, small red onion, and scotch bonnet peppers into a smooth sauce 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 for 10 minutes, stirring occasionally.
5. Step 5: Add garlic powder, ginger powder, the bouillon cube, and additional salt to taste. Stir well to combine all the seasoning into the sauce.
6. Step 6: Return the seared chicken to the skillet, cover, and simmer on low heat for 25–30 minutes. Cook until the chicken is tender and the stew has thickened to your liking.
7. Step 7: Serve the Nigerian Chicken Stew hot with white rice, fried plantains, or cauliflower rice for a delicious and hearty meal.

Tips & Variations

• For a milder stew, reduce the scotch bonnet peppers to one or substitute with a milder chili.
• You can add chopped carrots or peas for extra vegetables and color.
• Using bone-in chicken adds more flavor, but you can also use boneless chicken for a quicker cook time.
• Allow the stew to sit for a few hours or overnight; the flavors tend to deepen beautifully.

Storage

Store leftover Nigerian Chicken 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 stew can also be frozen for up to 2 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs or drumsticks?

Yes, you can. Keep in mind that chicken breasts may cook faster and can dry out more easily, so watch the cooking time carefully and avoid overcooking.

What can I serve with Nigerian Chicken Stew?

This stew pairs wonderfully with steamed white rice, fried plantains, or a low-carb option like cauliflower rice for a complete meal.

Nigerian Chicken Stew Recipe

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★★★★★

4.4 from 77 reviews

This Nigerian Chicken Stew is a rich, flavorful dish featuring bone-in chicken pieces simmered in a vibrant tomato and pepper sauce infused with traditional spices. Perfectly seasoned and simmered to tender perfection, this stew is a staple comfort food that pairs wonderfully with white rice, fried plantains, or cauliflower rice for a satisfying meal.

• Author: Tim
• Prep Time: 40 minutes
• Cook Time: 40 minutes
• Total Time: 80 minutes
• Yield: 6 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: Nigerian

Ingredients

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Chicken and Seasonings

• 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 Ingredients

• 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 the chopped onion. Mix well to coat the chicken evenly and let it marinate for 30 minutes to enhance the flavors.
2. Sear the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces and sear them, cooking until browned on both sides. Once browned, remove the chicken from the skillet and set aside.
3. Prepare the Sauce: In a blender, combine the Roma tomatoes, red bell pepper, small red onion, and scotch bonnet peppers. Blend until you achieve a smooth, thick mixture.
4. Cook the Sauce: Using the same skillet, add the tomato paste and fry it for about 2 minutes to bring out its flavor. Pour in the blended tomato and pepper sauce, reduce the heat to medium, and cook for 10 minutes, stirring occasionally to prevent sticking.
5. Season the Stew: Add garlic powder, ginger powder, the bouillon cube, and salt to the sauce. Stir thoroughly to combine all the spices evenly throughout the stew.
6. Simmer: Return the seared chicken pieces to the skillet with the sauce. Cover and simmer on low heat for 25–30 minutes or until the chicken is tender and the sauce has thickened to a rich stew consistency.
7. Serve: Serve the Nigerian chicken stew hot alongside white rice, fried plantains, or cauliflower rice for a delicious, hearty meal.

Notes

• Adjust the number of scotch bonnet peppers to control the heat level.
• Use bone-in chicken for more flavor and juiciness.
• Make sure to brown the chicken well to develop a deep, rich flavor in the stew.
• Serve with starch sides like white rice or plantains for a traditional experience.

Keywords: Nigerian chicken stew, spicy chicken stew, African chicken recipe, tomato chicken stew, traditional Nigerian food