Why Make This Recipe
Nigerian Chicken Stew is a favorite in many households. It brings together delicious flavors and comforting warmth, making it a perfect meal for family gatherings or a simple weeknight dinner. The blend of spices and fresh ingredients creates a rich and satisfying dish that will please everyone at the table. Plus, it’s versatile and can be served with a variety of sides, making it a great option for any occasion.
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:
- Season the chicken with salt, black pepper, paprika, curry powder, thyme, and chopped onions. Let it marinate for 30 minutes.
- In a large skillet, heat vegetable oil over medium-high heat. Sear the chicken pieces until they are browned on both sides. Remove the chicken and set it aside.
- In a blender, combine Roma tomatoes, red bell pepper, red onion, and scotch bonnet peppers. Blend until you get a smooth mixture.
- In the same skillet, add tomato paste and fry it for 2 minutes. Then, add the blended sauce and reduce the heat to medium. Cook this sauce for 10 minutes.
- Stir in garlic powder, ginger powder, the bouillon cube, and add more salt if needed. Mix everything well.
- Add the seared chicken back into the pot. Let it simmer on low heat for 25–30 minutes, or until the chicken is tender and the stew has thickened.
- 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 steaming white rice, which absorbs the flavorful sauce, or pair it with fried plantains for a sweet contrast. If you’re looking for a low-carb option, try serving it with cauliflower rice. This dish is meant to be shared, so feel free to make a large batch for family and friends to enjoy together.
How to Store Nigerian Chicken Stew
If you have leftovers, you can store Nigerian Chicken Stew in an airtight container in the refrigerator. It will keep well for about 3-4 days. Alternatively, you can freeze the stew for up to 2-3 months. When you’re ready to eat it, thaw it in the refrigerator overnight and reheat it on the stovetop or in the microwave.
Tips to Make Nigerian Chicken Stew
- For a richer flavor, let the chicken marinate for longer, if you have time.
- Adjust the spiciness by adding more or less scotch bonnet peppers, depending on your heat preference.
- Make sure to brown the chicken well; this adds depth to the overall flavor of the stew.
- Feel free to add vegetables like carrots or green beans for extra nutrition.
Variation
If you’re looking to switch things up, you can use other proteins such as beef or goat meat instead of chicken. You can also add leafy greens like spinach or kale to boost the dish’s nutritional value.
FAQs
1. Can I use boneless chicken for this recipe?
Yes, you can use boneless chicken if you prefer. Just be mindful that the cooking time may be shorter.
2. How spicy is this stew?
The stew can be quite spicy due to the scotch bonnet peppers. If you prefer a milder flavor, use fewer peppers or remove the seeds before blending.
3. Can I make this stew ahead of time?
Absolutely! In fact, making it ahead can enhance the flavors. Just reheat it on the stovetop when you’re ready to serve.
Nigerian Chicken Stew
Ingredients
For the chicken
- 2.5 lbs bone-in chicken (thighs or drumsticks), cleaned
- 1 teaspoon salt to taste
- 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 pieces scotch bonnet peppers (or 1 for less heat)
- 2 tablespoons tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 cube bouillon
Instructions
Preparation
- Season the chicken with salt, black pepper, paprika, curry powder, thyme, and chopped onions. Let it marinate for 30 minutes.
Cooking
- In a large skillet, heat vegetable oil over medium-high heat. Sear the chicken pieces until they are browned on both sides. Remove the chicken and set it aside.
- In a blender, combine Roma tomatoes, red bell pepper, red onion, and scotch bonnet peppers. Blend until you get a smooth mixture.
- In the same skillet, add tomato paste and fry it for 2 minutes. Then, add the blended sauce and reduce the heat to medium. Cook this sauce for 10 minutes.
- Stir in garlic powder, ginger powder, the bouillon cube, and add more salt if needed. Mix everything well.
- Add the seared chicken back into the pot. Let it simmer on low heat for 25-30 minutes, or until the chicken is tender and the stew has thickened.