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Nigerian Chicken Stew

A vibrant and flavorful stew made with chicken, tomatoes, and a variety of spices, perfect for any occasion.
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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: 375
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2.5 lbs bone-in chicken (thighs or drumsticks), cleaned Can be boneless but adjust cooking time.
  • 1 teaspoon salt Additional salt to taste.
  • 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 Sauce
  • 4 large Roma tomatoes
  • 1 large red bell pepper
  • 1 small red onion
  • 2 scotch bonnet peppers (or 1 for milder heat) Adjust based on spice preference.
  • 2 tablespoons tomato paste
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder

Method
 

Preparation
  1. In a large bowl, season the cleaned chicken pieces with salt, black pepper, paprika, curry powder, thyme, and chopped onions. Mix thoroughly and let marinate for about 30 minutes.
  2. In a large skillet, heat vegetable oil over medium-high heat. Carefully place the marinated chicken pieces into the skillet, browning them on both sides. Once browned, remove the chicken and set it aside.
Cooking the Sauce
  1. In a blender, combine Roma tomatoes, red bell pepper, red onion, and scotch bonnet peppers until smooth.
  2. In the same skillet used for the chicken, add tomato paste and fry for about 2 minutes. Then, pour in the blended sauce. Lower the heat to medium and cook for about 10 minutes, stirring occasionally.
  3. After the sauce has cooked down, add garlic powder, ginger powder, the bouillon cube, and additional salt to taste. Stir well to combine.
  4. Return the seared chicken to the skillet. Cover and let it simmer on low heat for 25 to 30 minutes, or until the chicken is cooked through and tender, and the stew has thickened.
Serving
  1. Enjoy the stew hot, paired with white rice, fried plantains, or cauliflower rice.

Notes

For a milder stew, adjust the number of scotch bonnet peppers. This stew can be made with other proteins such as beef or fish. It's best enjoyed the next day as the flavors meld.