Description
This Nigerian Chicken Stew is a vibrant, flavorful dish featuring tender, marinated chicken simmered in a rich, spicy tomato sauce blended with bell peppers, Scotch bonnet peppers, and aromatic spices. Perfectly balanced with heat and depth, it pairs beautifully with white rice, fried plantains, or cauliflower rice, making a comforting meal for family and friends.
Ingredients
Scale
Chicken and Seasoning
- 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
Tomato Sauce Blend
- 4 large Roma tomatoes
- 1 large red bell pepper
- 1 small red onion
- 2 Scotch bonnet peppers (or 1 for less heat)
Cooking Ingredients
- 1/4 cup vegetable oil
- 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 chicken pieces with salt, black pepper, paprika, curry powder, thyme, and the chopped onion. Ensure the chicken is evenly coated. Cover and let marinate for 30 minutes to absorb the flavors.
- Sear the chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces and brown them on all sides, about 3-4 minutes per side. This step locks in the juices and adds depth to the stew. Once browned, remove the chicken from the skillet and set aside.
- Prepare the tomato sauce blend: In a blender or food processor, combine the Roma tomatoes, red bell pepper, small red onion, and Scotch bonnet peppers. Blend until smooth to create a rich base for the stew.
- Cook the tomato paste and sauce: Using the same skillet, add the tomato paste and fry it for 2 minutes over medium heat to caramelize and deepen its flavor. Then pour in the blended tomato mixture. Reduce the heat to medium and cook the sauce for about 10 minutes, stirring occasionally, until it thickens slightly.
- Season the sauce: Stir in the garlic powder, ginger powder, bouillon cube, and additional salt to taste. Mix well to combine all the flavors evenly in the stew base.
- Simmer the chicken: Return the browned chicken pieces to the skillet with the sauce. Lower the heat to a gentle simmer and cover. Cook for 25 to 30 minutes, stirring occasionally, until the chicken is fully cooked, tender, and the sauce has thickened to your preference.
- Serve: Remove from heat and serve the Nigerian chicken stew hot alongside white rice, fried plantains, or cauliflower rice for a delicious, satisfying meal.
Notes
- For less spicy stew, reduce the number of Scotch bonnet peppers or remove seeds before blending.
- Bone-in chicken adds more flavor, but you can use boneless chicken if preferred; adjust cooking time accordingly.
- Leftovers keep well refrigerated for up to 3 days and taste great reheated.
- Garnish with fresh cilantro or parsley if desired for added freshness.
- Use vegetable oil or any neutral oil for frying to avoid overpowering the stew’s flavors.
