Description
This Nigerian Chicken Stew is a flavorful and aromatic dish featuring tender, bone-in chicken pieces simmered in a rich tomato and pepper sauce infused with spices like paprika, curry powder, thyme, and scotch bonnet peppers for a perfect balance of heat and taste. Ideal for serving with rice or plantains, it is a hearty and comforting West African classic.
Ingredients
Scale
Chicken and Seasonings
- 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
- 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, combine the chicken pieces with salt, black pepper, paprika, curry powder, thyme, and chopped onions. Mix well to coat the chicken evenly and let it marinate for 30 minutes to absorb the flavors.
- Sear the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces and sear them until browned on both sides, about 5-7 minutes per side. Once browned, set the chicken aside.
- Prepare the Sauce: In a blender, combine the Roma tomatoes, red bell pepper, small red onion, and scotch bonnet peppers. Blend until smooth to form the base of the stew sauce.
- Cook the Sauce: Using the same skillet, fry the tomato paste for about 2 minutes to enhance its flavor. Add the blended tomato mixture to the skillet, reduce the heat to medium, and cook for about 10 minutes while stirring occasionally.
- Season the Stew: Add garlic powder, ginger powder, bouillon cube, and salt to taste into the sauce. Stir well to incorporate all seasonings evenly.
- 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: Serve the Nigerian chicken stew hot, accompanied by white rice, fried plantains, or cauliflower rice for a delicious meal.
Notes
- Adjust the number of scotch bonnet peppers to control the heat level according to your preference.
- Bone-in chicken is preferred for more flavor, but boneless can be used if desired.
- For a thicker stew, continue simmering uncovered to reduce excess liquid.
- Substitute bouillon cube with chicken broth powder or stock for different flavor nuances.
- This stew pairs wonderfully with jollof rice or mashed yam as alternative side dishes.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: Nigerian
Nutrition
- Serving Size: 1 serving (about 1 chicken thigh with sauce)
- Calories: 360 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 95 mg
Keywords: Nigerian chicken stew, spicy chicken stew, West African chicken recipe, tomato chicken stew, African cuisine
