Description
A flavorful and hearty Nigerian Chicken Stew made with seared bone-in chicken simmered in a rich, spiced tomato and pepper sauce. Perfectly seasoned with traditional spices like curry powder, thyme, and scotch bonnet peppers, this stew is a classic comfort dish best served with white rice or fried plantains.
Ingredients
Scale
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
For the Sauce:
- 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: In a large bowl, season the cleaned chicken pieces with salt, black pepper, paprika, curry powder, thyme, and the chopped onion. Mix well to coat the chicken evenly and let it marinate for 30 minutes to enhance the flavors.
- Sear the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the marinated chicken pieces and sear them until browned on both sides, about 4-5 minutes per side. This step helps lock in the juices and adds depth to the stew. Remove the chicken from the skillet and set aside.
- Prepare the Sauce: While the chicken is searing, blend the Roma tomatoes, red bell pepper, small red onion, and scotch bonnet peppers into a smooth mixture using a blender or food processor.
- Cook the Sauce: Using the same skillet, add the tomato paste and fry it for about 2 minutes to reduce its raw taste. Then pour in the blended tomato and pepper mixture. Reduce the heat to medium and allow the sauce to cook for 10 minutes, stirring occasionally, so it thickens and the flavors meld together.
- Season the Stew: Add the garlic powder, ginger powder, crumbled bouillon cube, and salt to taste to the sauce. Stir well to distribute the seasoning evenly throughout the stew.
- Simmer: Return the seared chicken pieces to the skillet with the sauce. Reduce the heat to low and let the stew simmer gently for 25 to 30 minutes, or until the chicken is fully cooked, tender, and the sauce has thickened to your desired consistency.
- Serve: Serve the Nigerian Chicken Stew hot, ideally with steamed white rice, fried plantains, or cauliflower rice for a low-carb option. Enjoy the aromatic and spicy stew as a comforting main dish.
Notes
- Adjust the number of scotch bonnet peppers according to your preferred spice level.
- Bone-in chicken is recommended for more flavorful and juicy meat.
- You can substitute vegetable oil with palm oil for a more traditional flavor.
- To make the stew thicker, continue simmering uncovered until the sauce reduces further.
- Leftovers can be refrigerated for up to 3 days and taste even better the next day.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Nigerian
Keywords: Nigerian chicken stew, Nigerian stew, chicken stew recipe, spicy chicken stew, African chicken stew, tomato chicken stew
