Nigerian Chicken Stew Recipe
This vibrant Nigerian Chicken Stew recipe features tender, marinated chicken simmered in a rich, flavorful tomato-based sauce with aromatic spices and peppers. Perfect for serving with white rice, fried plantains, or cauliflower rice, this one-pot dish brings a taste of West African comfort food to your table.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Nigerian
Ingredients
Chicken Marinade
- 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: Season the cleaned chicken pieces with salt, black pepper, paprika, curry powder, thyme, and chopped onion. Mix well and let marinate for 30 minutes to allow the flavors to penetrate the meat.
- Sear the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and sear until golden brown on both sides, about 5-7 minutes per side. Remove the chicken and set aside.
- Prepare the Sauce: In a blender, combine Roma tomatoes, red bell pepper, small red onion, and scotch bonnet peppers. Blend into a smooth mixture, ensuring no large chunks remain.
- Cook the Sauce: In the same skillet used for searing the chicken, add the tomato paste and fry for 2 minutes to bring out its rich flavor. Pour in the blended tomato mixture, reduce heat to medium, and cook for 10 minutes, stirring occasionally to prevent burning.
- Season the Stew: Add garlic powder, ginger powder, a crushed bouillon cube, and salt to taste. Stir well to combine and enhance the flavor of the sauce.
- 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 cooked through, tender, and the stew has thickened to your desired consistency.
- Serve: Serve the Nigerian chicken stew hot, accompanied by white rice, fried plantains, or cauliflower rice for a delicious and satisfying meal.
Notes
- Adjust the number of scotch bonnet peppers based on your heat preference.
- For a thicker stew, simmer uncovered in the final stages.
- Using bone-in chicken adds more flavor; you can substitute with boneless if preferred but reduce cooking time.
- Serve with traditional sides like jollof rice or yam for a different variation.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Find it online: https://cookedbygrace.com/nigerian-chicken-stew-recipe/
