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Nigerian Chicken Stew Recipe

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★★★★★

4.5 from 150 reviews

This Nigerian Chicken Stew is a flavorful and hearty dish featuring tender chicken pieces simmered in a rich, spicy tomato sauce made from fresh tomatoes, bell peppers, and scotch bonnet peppers. Perfectly seasoned with aromatic spices and herbs, this stew is a staple comfort food in Nigerian cuisine, best served with white rice, fried plantains, or cauliflower rice for a satisfying meal.

Ingredients

Scale

Chicken and Seasoning

  • 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: Season the cleaned bone-in chicken pieces with 1 teaspoon salt, 1/2 teaspoon 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 the chicken.
  2. Sear the Chicken: Heat 1/4 cup of 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. This step helps lock in the flavors and gives the chicken a nice texture. Once browned, set the chicken aside.
  3. Prepare the Sauce: In a blender, combine the 4 large Roma tomatoes, 1 large red bell pepper, 1 small red onion, and 2 scotch bonnet peppers (use 1 for less heat if preferred). Blend until you get a smooth sauce mixture.
  4. Cook the Sauce: Using the same skillet, add the tomato paste and fry it for about 2 minutes to enhance its flavor. Then pour in the blended tomato and pepper mixture. Reduce the heat to medium and cook the sauce for 10 minutes, stirring occasionally to prevent burning and to allow the sauce to thicken.
  5. Season the Stew: Add 1 teaspoon garlic powder, 1 teaspoon ginger powder, 1 bouillon cube, and salt to taste into 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 stew. Cover and simmer on low heat for 25 to 30 minutes, or until the chicken is tender and cooked through, and the stew has thickened to your liking.
  7. Serve: Serve the Nigerian Chicken Stew hot alongside white rice, fried plantains, or cauliflower rice for a delightful and satisfying meal.

Notes

  • Adjust the number of scotch bonnet peppers according to your desired spice level.
  • Bone-in chicken is preferred as it adds more flavor and remains juicy.
  • If you prefer a thicker stew, let it simmer longer uncovered to reduce the sauce further.
  • You can substitute vegetable oil with palm oil for a more authentic Nigerian flavor.
  • This stew can be refrigerated for up to 3 days and reheated before serving.

Keywords: Nigerian chicken stew, spicy chicken stew, West African chicken recipe, tomato chicken stew, African cuisine, hearty chicken stew

Find it online: https://miarosetti.com/nigerian-chicken-stew-recipe/