Nigerian Chicken Stew Recipe
This Nigerian Chicken Stew is a vibrant, flavorful dish featuring tender bone-in chicken pieces simmered in a rich, spicy tomato and pepper sauce. Infused with traditional Nigerian spices such as curry, thyme, and Scotch bonnet peppers, this stew is perfect served hot alongside rice or fried plantains for an authentic West African meal experience.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4-6 servings 1x
- Category: Main Dish
- 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
- Season the Chicken: In a large bowl, season the cleaned bone-in chicken pieces with salt, black pepper, paprika, curry powder, thyme, and the chopped onion. Mix well and allow the chicken to marinate for 30 minutes to absorb the flavors.
- Sear the Chicken: Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat. Once hot, add the marinated chicken pieces and sear until browned on both sides, about 3-5 minutes per side. This step locks in flavor and gives the chicken a nice crust. Remove the chicken from the skillet and set aside.
- Prepare the Sauce: While the chicken marinates and sears, blend the Roma tomatoes, red bell pepper, small red onion, and Scotch bonnet peppers until smooth to create the base for the sauce.
- Cook the Sauce: In the same skillet used for the chicken, add the tomato paste and fry it for about 2 minutes on medium heat to deepen 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 thicken the sauce.
- Season the Stew: Add garlic powder, ginger powder, the bouillon cube, and salt to taste to the sauce. Stir thoroughly to combine all the seasonings well with the sauce base.
- Simmer: Return the seared chicken pieces to the skillet with the sauce. Reduce the heat to low, cover, and let simmer for 25 to 30 minutes. This cooking time ensures the chicken becomes tender and the stew thickens and develops a rich flavor.
- Serve: Once the chicken is tender and the sauce has thickened to your liking, serve the stew hot. It pairs excellently with white rice, fried plantains, or a low-carb alternative like cauliflower rice for a complete and hearty meal.
Notes
- Adjust the number of Scotch bonnet peppers according to your heat preference; one pepper will make the stew milder.
- Marinating the chicken longer than 30 minutes, even overnight in the refrigerator, can enhance flavor depth.
- Vegetable oil can be substituted with palm oil for a more authentic Nigerian flavor, but it will change the color and taste.
- For a thicker stew, allow the sauce to cook uncovered for a few extra minutes before adding the chicken back in.
- Leftovers can be refrigerated for up to 3 days and taste even better after the flavors meld.
Keywords: Nigerian chicken stew, spicy tomato stew, West African chicken recipe, chicken with tomato sauce, Nigerian cuisine
Find it online: https://mixitwitjoe.com/nigerian-chicken-stew-recipe/
