Description
A flavorful and hearty Nigerian Chicken Stew featuring tender, marinated chicken simmered in a rich, spicy tomato and pepper sauce. Perfectly balanced with traditional West African spices, this stew is ideal for serving with rice or fried plantains and brings authentic Nigerian cuisine to your table.
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
Stew Base
- 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
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 bouillon cube
- Salt to taste
Instructions
- Season the Chicken: Season the chicken thoroughly with salt, black pepper, paprika, curry powder, thyme, and the chopped onion. Let it marinate for 30 minutes to allow flavors to penetrate the meat.
- 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, locking in the juices and developing a rich flavor. Remove chicken and set aside.
- Prepare the Sauce: Blend the Roma tomatoes, red bell pepper, small red onion, and scotch bonnet peppers until smooth to create the stew base.
- Cook the Sauce: In the same skillet, fry the tomato paste for about 2 minutes to reduce acidity and enhance flavor. Add the blended tomato-pepper mixture, reduce heat to medium, and simmer for 10 minutes, allowing the sauce to thicken and the flavors to meld.
- Season the Stew: Add garlic powder, ginger powder, the crumbled bouillon cube, and additional salt to taste. Stir well to distribute the seasonings evenly.
- Simmer: Return the seared chicken pieces to the skillet, cover, and simmer on low heat for 25-30 minutes until the chicken is tender and the stew has thickened nicely.
- Serve: Serve the Nigerian Chicken Stew hot alongside white rice, fried plantains, or cauliflower rice for a filling and authentic meal experience.
Notes
- Adjust the number of scotch bonnet peppers to control the heat level of the stew.
- For a richer flavor, marinate the chicken longer if time allows.
- The stew can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Vegetable oil can be substituted with palm oil for a more traditional Nigerian flavor.
- Bone-in chicken provides more flavor and moisture than boneless pieces.
