Nigerian Chicken Stew Recipe

why make this recipe

Nigerian Chicken Stew is a delicious and comforting dish that brings a taste of West Africa right into your kitchen. This stew is packed with flavors from spices and fresh vegetables, making it a satisfying meal for everyone. It is perfect for family dinners or special occasions, and best of all, it’s easy to prepare. Once you try it, you might find yourself making it again and again!

how to make Nigerian Chicken Stew

Ingredients :

• 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
• 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

Directions :

1. Season the chicken with salt, pepper, paprika, curry powder, thyme, and chopped onions. Let it marinate for 30 minutes.
2. In a large skillet, heat vegetable oil over medium-high heat. Sear the chicken pieces until browned on both sides. Set aside.
3. Blend the tomatoes, bell pepper, onion, and scotch bonnet peppers into a smooth mixture.
4. In the same skillet, fry the tomato paste for 2 minutes. Add the blended sauce, reduce heat to medium, and cook for 10 minutes.
5. Add garlic powder, ginger powder, bouillon cube, and salt. Stir to combine.
6. Return the chicken to the pot and simmer on low for 25–30 minutes, or until the chicken is tender and the stew thickens.
7. Serve hot with white rice, fried plantains, or cauliflower rice.

how to serve Nigerian Chicken Stew

Nigerian Chicken Stew is best served hot. You can enjoy it with white rice, which soaks up the rich sauce beautifully, or pair it with fried plantains for a sweet contrast. For a low-carb option, serve it with cauliflower rice. Don’t forget to have some extra sauce on the side!

how to store Nigerian Chicken Stew

To store leftover Nigerian Chicken Stew, allow it to cool down completely. Place it in an airtight container and keep it in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it. The stew can be frozen for up to 3 months. Just make sure to reheat it thoroughly before serving again.

tips to make Nigerian Chicken Stew

• For extra depth of flavor, let the chicken marinate overnight.
• Adjust the number of scotch bonnet peppers based on how spicy you prefer your stew.
• If you want a thicker stew, let it simmer a bit longer after adding the chicken.
• Feel free to add more vegetables like carrots or green beans for added nutrition.

variation

You can easily customize Nigerian Chicken Stew by using different proteins. If you prefer, you can substitute the chicken with goat meat or even fish. Each option will give the stew a unique taste!

FAQs

1. Can I use boneless chicken instead of bone-in?
Yes, you can use boneless chicken. Just keep in mind that the cooking time may be shorter since boneless chicken cooks faster.

2. Is Nigerian Chicken Stew very spicy?
The spice level can be adjusted. Use fewer scotch bonnet peppers for a milder stew or leave them out altogether if you prefer no heat.

3. Can I make this stew in advance?
Absolutely! Nigerian Chicken Stew tastes even better the next day as the flavors continue to develop. Just reheat before serving.

Nigerian Chicken Stew

A delicious and comforting dish packed with flavors from spices and fresh vegetables, perfect for family dinners or special occasions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: African, Nigerian

Calories: 450

Ingredients Method Notes

Ingredients

  

For the chicken marinade

• 2.5 lbs bone-in chicken (thighs or drumsticks), cleaned You can use bone-in chicken for more flavor.
• 1 teaspoon salt Adjust to taste.
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon curry powder
• 1 teaspoon thyme
• 1 large onion, chopped

For the stew

• 1/4 cup vegetable oil For frying.
• 4 large Roma tomatoes
• 1 large red bell pepper
• 1 small red onion
• 2 pieces scotch bonnet peppers Use 1 for less heat.
• 2 tablespoons tomato paste
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• 1 cube bouillon
• to taste salt

Method

 

Preparation

1. Season the chicken with salt, pepper, paprika, curry powder, thyme, and chopped onions. Let it marinate for 30 minutes.

Cooking

1. In a large skillet, heat vegetable oil over medium-high heat. Sear the chicken pieces until browned on both sides. Set aside.
2. Blend the tomatoes, bell pepper, onion, and scotch bonnet peppers into a smooth mixture.
3. In the same skillet, fry the tomato paste for 2 minutes. Add the blended sauce, reduce heat to medium, and cook for 10 minutes.
4. Add garlic powder, ginger powder, bouillon cube, and salt. Stir to combine.
5. Return the chicken to the pot and simmer on low for 25-30 minutes, or until the chicken is tender and the stew thickens.

Serving

1. Serve hot with white rice, fried plantains, or cauliflower rice.

Notes

For extra depth of flavor, let the chicken marinate overnight. Adjust the number of scotch bonnet peppers based on how spicy you prefer your stew. If you want a thicker stew, let it simmer longer. Feel free to add more vegetables like carrots or green beans for added nutrition. To store leftovers, allow the stew to cool completely, then place it in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.