Nigerian Chicken Stew Recipe
This Nigerian Chicken Stew is a flavorful and spicy dish featuring tender, marinated chicken simmered in a rich tomato and pepper sauce. Perfectly seasoned with traditional Nigerian spices and cooked to perfection on the stovetop, this stew makes a comforting meal served best with white rice or fried plantains.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Stew
- Method: Stovetop
- Cuisine: Nigerian
Ingredients
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: Season the chicken with salt, pepper, paprika, curry powder, thyme, and chopped onions. Let the chicken marinate for 30 minutes to absorb the flavors fully.
- Sear the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Sear the chicken pieces until browned on both sides, creating a flavorful crust. Once browned, set the chicken aside.
- Prepare the Sauce: Blend the Roma tomatoes, red bell pepper, small red onion, and scotch bonnet peppers into a smooth mixture to form the base of the sauce.
- Cook the Sauce: Using the same skillet, fry the tomato paste for about 2 minutes to enhance its flavor. Then add the blended tomato and pepper mixture, lower the heat to medium, and cook for 10 minutes to let the sauce thicken and develop.
- Season the Stew: Add garlic powder, ginger powder, crumbled bouillon cube, and salt to the sauce. Stir well to combine all the seasoning evenly throughout the stew.
- Simmer: Return the seared chicken pieces to the skillet with the tomato sauce. Reduce the heat to low and simmer gently for 25 to 30 minutes, or until the chicken is tender and the stew has thickened nicely.
- Serve: Serve the Nigerian Chicken Stew hot alongside white rice, fried plantains, or for a low-carb option, cauliflower rice.
Notes
- For less heat, reduce the number of scotch bonnet peppers to one or substitute with milder peppers.
- Marinating the chicken for at least 30 minutes helps intensify the flavors.
- You can use chicken thighs or drumsticks as they stay moist and flavorful during cooking.
- If desired, garnish with fresh cilantro or parsley for added freshness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Find it online: https://forkvista.com/nigerian-chicken-stew-recipe/
