Nigerian Chicken Stew Recipe

Why Make This Recipe

Nigerian Chicken Stew is a beloved dish that packs a punch of flavor. It’s comforting, rich, and perfect for sharing. This stew is not only filling but also versatile. You can pair it with rice, plantains, or even cauliflower rice for a healthier option. Making this recipe at home allows you to enjoy authentic Nigerian flavors while adjusting the spice level to your preference. It’s a great way to bring a taste of West Africa to your kitchen!

How to Make Nigerian Chicken Stew

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

Directions:

1. Season the chicken with salt, pepper, paprika, curry powder, thyme, and chopped onions. Let it marinate for 30 minutes.
2. In a large skillet, heat oil over medium-high heat. Sear chicken pieces until browned on both sides, then set aside.
3. Blend the tomatoes, bell pepper, onion, and scotch bonnet peppers into a smooth mixture.
4. In the same skillet, fry the tomato paste for 2 minutes. Add the blended sauce, then reduce the heat to medium and cook for 10 minutes.
5. Add garlic powder, ginger powder, bouillon cube, and salt. Stir to combine.
6. Return the chicken to the pot and simmer on low for 25–30 minutes, or until the chicken is tender and the stew thickens.
7. Serve hot with white rice, fried plantains, or cauliflower rice.

How to Serve Nigerian Chicken Stew

Nigerian Chicken Stew is best served hot. You can dish it out over fluffy white rice, which soaks up the delicious sauce. Fried plantains are a sweet contrast that complements the savory stew perfectly. If you’re looking for a low-carb option, serve it with cauliflower rice. This way, you can enjoy every bite guilt-free!

How to Store Nigerian Chicken Stew

To keep your Nigerian Chicken Stew fresh, let it cool completely, then transfer it into an airtight container. Store it in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze it. Just make sure to store it in a freezer-safe container for up to 3 months. When ready to eat, thaw it overnight in the fridge and reheat on the stove.

Tips to Make Nigerian Chicken Stew

• For a richer flavor, allow the chicken to marinate overnight.
• Adjust the number of scotch bonnet peppers to control the heat level. One pepper gives a milder stew, while two adds significant spice.
• Use fresh ingredients when possible for the best flavor.
• If you want a smoother sauce, blend the sauce longer until it’s completely smooth.

Variation

For a vegetarian version, substitute chicken with chickpeas or a mix of your favorite vegetables. You can add hearty vegetables like potatoes and carrots for a robust stew.

FAQs

Q1: Can I use boneless chicken for this recipe?
A1: Yes, you can use boneless chicken, but note that cooking time may be shorter since boneless pieces cook faster.

Q2: How can I reduce the spice level?
A2: Use only one scotch bonnet pepper or find a milder pepper to blend in. You can also add a bit of sugar to balance the heat.

Q3: What if I don’t have scotch bonnet peppers?
A3: You can substitute scotch bonnet with jalapeño peppers or any other hot pepper you can find, keeping in mind the heat intensity may vary.

Nigerian Chicken Stew

A comforting and flavorful stew made with chicken and a blend of spices, perfect for serving with rice or plantains.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: African, Nigerian

Calories: 420

Ingredients Method Notes

Ingredients

  

Chicken Preparation

• 2.5 lbs bone-in chicken (thighs or drumsticks), cleaned
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon curry powder
• 1 teaspoon thyme
• 1 onion chopped

Stew Base

• ¼ cup vegetable oil
• 4 large Roma tomatoes
• 1 large red bell pepper
• 1 small red onion
• 2 pieces scotch bonnet peppers (or 1 for less heat) Adjust to taste
• 2 tablespoons tomato paste
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• 1 piece bouillon cube
• Salt to taste salt

Method

 

Preparation

1. Season the chicken with salt, pepper, paprika, curry powder, thyme, and chopped onions. Let it marinate for 30 minutes.

Cooking

1. In a large skillet, heat oil over medium-high heat. Sear chicken pieces until browned on both sides, then set aside.
2. Blend the tomatoes, bell pepper, onion, and scotch bonnet peppers into a smooth mixture.
3. In the same skillet, fry the tomato paste for 2 minutes. Add the blended sauce, then reduce the heat to medium and cook for 10 minutes.
4. Add garlic powder, ginger powder, bouillon cube, and salt. Stir to combine.
5. Return the chicken to the pot and simmer on low for 25–30 minutes, or until the chicken is tender and the stew thickens.

Serving

1. Serve hot with white rice, fried plantains, or cauliflower rice.

Notes

For a richer flavor, allow the chicken to marinate overnight. Adjust the number of scotch bonnet peppers to control the heat level. Use fresh ingredients when possible for the best flavor. If you want a smoother sauce, blend the sauce longer until it’s completely smooth.