Description
This Nigerian Chicken Stew recipe features tender, marinated chicken seared to perfection and simmered in a rich, flavorful tomato and pepper sauce. Infused with traditional spices like curry powder, thyme, and scotch bonnet peppers, this stew delivers a deliciously spicy and aromatic experience perfect for pairing with rice, fried plantains, or cauliflower rice. Ideal for a hearty family meal, it combines simple ingredients to create a classic West African comfort dish.
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
Sauce and Cooking
- 1/4 cup vegetable oil
- 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, black pepper, paprika, curry powder, thyme, and chopped onions. Allow the chicken to marinate for 30 minutes so the flavors meld well.
- Sear the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces and sear until browned on both sides to lock in juices and add depth of flavor. Remove and set aside.
- Prepare the Sauce: Blend the Roma tomatoes, red bell pepper, small red onion, and scotch bonnet peppers into a smooth mixture, creating the base for the stew.
- Cook the Sauce: In the same skillet, fry tomato paste for about 2 minutes to reduce acidity and deepen the flavor. Then add the blended tomato-pepper sauce, reduce heat to medium, and simmer for 10 minutes, allowing it to thicken and the flavors to develop.
- Season the Stew: Add garlic powder, ginger powder, crumble in the bouillon cube, and salt to taste. Stir well to combine all the seasonings evenly throughout the sauce.
- Simmer: Return the seared chicken pieces to the skillet with the sauce. Cover and simmer on low heat for 25 to 30 minutes or until the chicken is tender and the stew has thickened nicely.
- Serve: Once cooked through, serve the Nigerian Chicken Stew hot with white rice, fried plantains, or cauliflower rice for a delicious and satisfying meal.
Notes
- Searing the chicken before simmering helps lock in juices and adds a rich, caramelized flavor to the stew.
- Adjust the number of scotch bonnet peppers to control the heat level according to your preference.
- The tomato paste should be fried until slightly darker to reduce acidity and enhance the stew’s depth.
- This stew can be made spicier by adding more scotch bonnet peppers or a pinch of cayenne pepper.
- Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as flavors meld.
- Serve with classic sides like white rice, fried plantains, or a low-carb alternative like cauliflower rice.
