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Nigerian Chicken Stew Recipe

Nigerian Chicken Stew Recipe

A rich and spicy Nigerian chicken stew made with browned chicken, blended tomatoes and peppers, and a thick pepper sauce that is perfect with rice, yam, or plantains.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: African
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb bone-in chicken thighs and drumsticks
  • 1 tsp salt plus more to taste
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp curry powder
  • 1 large onion, half sliced and half blended
  • 4 medium tomatoes
  • 3 whole red bell peppers, seeded and chopped
  • 1 to 2 Scotch bonnet peppers seeded for less heat if desired
  • 4 cloves garlic
  • 2 tbsp tomato paste
  • 1/3 cup vegetable oil
  • 1 cup chicken stock
  • 1 tsp dried thyme
  • 2 whole bay leaves
  • 1 tbsp chicken bouillon powder or 1 bouillon cube optional
  • 2 tbsp chopped fresh parsley or green onions for garnish

Equipment

  • Large Pot or Dutch Oven
  • Blender
  • Wooden spoon
  • Cutting Board
  • Chef's Knife

Method
 

  1. Season the chicken with salt, black pepper, smoked paprika, and curry powder. Let it sit for 15 minutes if possible.
  2. Brown the chicken in 2 tablespoons of oil over medium-high heat, about 3 to 4 minutes per side. Transfer to a plate.
  3. Blend the pepper base: blend tomatoes, red bell peppers, Scotch bonnet, garlic, and half the onion until smooth.
  4. Cook the stew base: heat the remaining oil, add the sliced onion, and cook for 3 minutes. Stir in tomato paste and cook 1 minute more. Add the blended mixture, thyme, bay leaves, and bouillon if using. Cook uncovered for 20 to 25 minutes until thick.
  5. Simmer the chicken: add the browned chicken and juices, pour in chicken stock, and simmer 25 to 30 minutes until tender and the sauce is rich and reduced.
  6. Finish and serve: taste for salt, remove bay leaves, and garnish with parsley or green onions before serving.

Notes

  • Browning the chicken adds depth to the stew, do not skip it.
  • Cook the blended pepper base until thick and dark before adding stock.
  • Use thighs and drumsticks for the most tender result.
  • Stew keeps 4 days in the fridge and freezes well for 2 months.
  • Reheat slowly on the stove and add a little stock if needed.