Name: Nigerian Chicken Stew Recipe
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Cuisine: Nigerian
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

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Introduction

Nigerian Chicken Stew is a vibrant and flavorful dish that combines tender, seasoned chicken with a rich, spicy tomato sauce. This stew is a beloved comfort food in Nigeria and pairs perfectly with rice or plantains. It’s easy to prepare and full of bold African spices.

The image shows a white plate with three main layers: a pile of white fluffy rice on the right, two golden-brown fried plantains beside the rice, and a large piece of chicken covered in thick, red tomato sauce topped with small green onions on the left. Next to the plate, a silver fork rests on the bottom edge. In the background, there are two additional white dishes, one filled with several golden-brown fried plantains and the other with orange rice mixed with green peas and small carrot pieces. All dishes are placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Season the chicken with salt, black pepper, paprika, curry powder, thyme, and the chopped onion. Allow the chicken to marinate for 30 minutes to absorb the flavors.
Step 2: Heat the vegetable oil in a large skillet over medium-high heat. Sear the chicken pieces on all sides until they develop a golden-brown crust. Remove the chicken and set aside.
Step 3: Blend the Roma tomatoes, red bell pepper, small red onion, and scotch bonnet peppers until smooth to create the stew base.
Step 4: In the same skillet, fry the tomato paste for about 2 minutes to deepen its flavor. Then pour in the blended tomato mixture, reduce heat to medium, and cook for 10 minutes until it thickens slightly.
Step 5: Season the sauce by adding garlic powder, ginger powder, the bouillon cube, and additional salt to taste. Stir well to combine all ingredients.
Step 6: Return the seared chicken to the skillet. Cover and simmer on low heat for 25 to 30 minutes until the chicken is tender and the stew is rich and thickened.
Step 7: Serve the Nigerian Chicken Stew hot alongside white rice, fried plantains, or cauliflower rice for a complete meal.

Tips & Variations

Adjust the number of scotch bonnet peppers to control the heat level—using one pepper reduces spiciness for a milder stew.
For a deeper flavor, marinate the chicken overnight in the spices before cooking.
Use chicken with skin on for richer taste and juicier meat.
Add chopped vegetables like carrots or peas during the simmering stage for extra texture and nutrition.

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 to prevent the chicken from drying out. This stew can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a black cast iron pan filled with four pieces of cooked chicken covered with thick, red tomato sauce on top. The chicken pieces are golden-brown and look crispy under the sauce, which has a chunky texture. The pan is placed on a light wood surface next to a white plate filled with white rice. A woman's hand is holding a metal spoon inside the pan, ready to serve. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken for this stew?

Yes, boneless chicken breasts or thighs can be used, but bone-in pieces tend to keep the meat juicier and add more flavor to the stew.

What can I substitute for scotch bonnet peppers?

If scotch bonnet peppers are not available, you can substitute with habanero peppers for similar heat or use jalapeños for a milder kick. Adjust quantity based on your spice preference.