Nigerian Chicken Stew
A flavorful and comforting dish perfect for family gatherings, featuring a blend of spices and fresh ingredients.
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.
Notes
Nigerian Chicken Stew is best served hot with white rice, fried plantains, or cauliflower rice. If you have leftovers, store in an airtight container in the refrigerator for 3-4 days or freeze for 2-3 months.