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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
Cook Time 45 minutes
Total Time 1 hour 15 minutes
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.