Nigerian Chicken Stew Recipe

Oh, Nigerian Chicken Stew Recipe—this one holds a special place in my heart and on my dinner table. It’s vibrant, rich, and packed with layers of flavor from the perfect blend of spices, tomatoes, and peppers. Whether it’s a weekend family gathering or just a cozy weeknight meal, this stew always turns up the warmth and comfort factor in my kitchen.

What I love most about this Nigerian Chicken Stew Recipe is how it transforms simple ingredients into a luscious, hearty dish that pairs beautifully with everything from fluffy rice to soft bread. Plus, it’s straightforward enough to make, even if you’re new to Nigerian cuisine. Trust me, once you try this, it’ll quickly become your go-to stew!

Ingredients You’ll Need

Each ingredient in this Nigerian Chicken Stew Recipe plays a role in building depth and heat that makes the stew so crave-worthy. When shopping, look for fresh produce and quality spices—they’ll make a noticeable difference.

• Bone-in chicken (thighs or drumsticks): These cuts keep the meat juicy and flavorful throughout the cooking process.
• Salt: Essential for seasoning the chicken and balancing flavors in the stew.
• Black pepper: Adds a gentle heat and depth without overpowering the dish.
• Paprika: Gives a subtle smoky sweetness that complements the tomato base beautifully.
• Curry powder: This brings an earthy warmth that’s subtle but essential for authenticity.
• Thyme: Fresh or dried, it lends an aromatic layer to the stew.
• Onion (chopped): Builds the stew’s savory foundation; I like to use yellow or white onions.
• Vegetable oil: Needed to brown the chicken and fry the sauce—helps lock in flavor and texture.
• Roma tomatoes: Perfect for a rich, sweet, and tangy tomato base.
• Red bell pepper: Adds sweetness and balances the heat.
• Small red onion: For the sauce; it sharpens the overall flavor.
• Scotch bonnet peppers: These bring authentic heat—adjust according to how spicy you like it.
• Tomato paste: Concentrates the tomato flavor and thickens the sauce.
• Garlic powder: Adds savory depth without overpowering the other spices.
• Ginger powder: Offers a subtle zing that brightens the stew.
• Bouillon cube: Boosts umami and enriches the stew’s taste; chicken-flavored works best.
• Salt to taste: To adjust seasoning at the end, ensuring everything sings together.

Variations

I always encourage you to make this Nigerian Chicken Stew Recipe your own, based on what’s in your pantry or your spice tolerance. I’ve tried several tweaks that worked really well and kept things fresh each time.

• Variation: Swap bone-in thighs for boneless chicken breasts if you’re short on time or prefer less fuss—you’ll need less cooking time, and it still absorbs the sauce beautifully.
• Less heat: Use just one scotch bonnet pepper or even substitute with milder chili for a gentler kick that kids can enjoy too.
• Extra vegetables: I like adding chopped carrots or green beans to stretch the stew and bump up nutrition.
• Smokier flavor: Toast the dry spices a little before mixing them in for an extra layer of warmth, especially the curry and paprika.

How to Make Nigerian Chicken Stew Recipe

Step 1: Season and Brown Your Chicken

Start by cleaning your chicken pieces well, then season them with salt, black pepper, paprika, curry powder, and thyme. I find that rubbing the spices in and letting the chicken sit for about 15 minutes really helps the flavors settle. Heat the vegetable oil in a large pot over medium-high heat and brown the chicken on all sides. Don’t rush this part—those golden brown bits bring so much extra flavor to your final stew. Once browned, set aside the chicken and reserve the oil.

Step 2: Blend and Fry Your Tomato-Pepper Sauce

While the chicken is resting, blend your Roma tomatoes, red bell pepper, red onion, and scotch bonnet peppers into a smooth sauce. Pour the sauce into the pot with the reserved oil and fry it gently on medium heat. Adding the tomato paste, garlic powder, ginger powder, and crumbled bouillon cube now deepens the flavor further. Stir often to prevent burning; this slow cooking reduces acidity and thickens the sauce into that rich stew consistency we want.

Step 3: Simmer the Stew

Return the browned chicken pieces to the pot, nestling them into the tomato-pepper sauce. Add a splash of water if it feels too thick—just enough to cover the chicken halfway. Lower the heat, cover the pot, and let everything simmer gently for 30-40 minutes, stirring occasionally. This is when all those spices meld together into the unforgettable flavor that makes Nigerian Chicken Stew Recipe stand out. Taste and adjust salt as needed towards the end.

How to Serve Nigerian Chicken Stew Recipe

Garnishes

I love finishing this stew with a sprinkle of chopped fresh parsley or coriander for a pop of green freshness. Sometimes, I add thinly sliced red onions or even some diced avocado on the side—it balances the heat and adds a creamy contrast.

Side Dishes

Steamed white rice is the classic pairing, absorbing that gorgeous sauce perfectly. But I’ve also enjoyed Nigerian Chicken Stew Recipe with soft Nigerian fufu, boiled yams, or even crusty bread for dipping. If you want to keep it lighter, roasted vegetables or a simple salad make great companions.

Creative Ways to Present

One of my favorite things is to serve the stew in a rustic clay pot or deep terracotta dish when friends come over—it just adds an authentic vibe and keeps the stew warm longer. For dinner parties, I plate individual servings over colorful mounds of jollof rice, garnished with grilled plantains and chopped herbs. It’s always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftovers into airtight containers and refrigerate them. The stew actually tastes better the next day because the flavors have had more time to harmonize. Just make sure to consume it within 3-4 days to keep it fresh and safe.

Freezing

I also freeze portions in sealed freezer bags or containers. It freezes beautifully and reheats with minimal texture loss. Just portion out in sizes you’d typically eat to avoid thawing more than you need.

Reheating

When it’s time to reheat, I prefer warming the stew gently on the stovetop over low heat, stirring often so the sauce doesn’t stick or burn. You can add a splash of water if it thickens too much in the fridge. Microwaving works too but be sure to cover it and stir halfway through for even heating.

FAQs

Final Thoughts

This Nigerian Chicken Stew Recipe has become one of my absolute favorites not just for its bold, comforting flavors but because it brings a slice of wonderful Nigerian culture right into my kitchen. I genuinely think you’ll enjoy making it as much as eating it — it’s one of those dishes that feels like a warm hug after a long day. So, grab those ingredients, roll up your sleeves, and give this stew a try. I promise it’ll brighten your table and your taste buds!

Nigerian Chicken Stew Recipe

★★★★★ 4.5 from 108 reviews

• Author: Any
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4–6 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: Nigerian

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Description

A flavorful and traditional Nigerian Chicken Stew made with tender, spice-seasoned chicken simmered in a rich, vibrant tomato and pepper sauce. This hearty dish features a blend of aromatic spices and fiery scotch bonnet peppers for an authentic West African taste, perfect served with rice or yams.

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Ingredients

Scale 1x2x3x

For the Chicken:

• 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

For the Tomato-Pepper Sauce:

• 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

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Instructions

1. Prepare the Chicken: Season the cleaned chicken pieces with salt, black pepper, paprika, curry powder, thyme, and chopped onion. Rub the spices thoroughly on the chicken to ensure it absorbs all flavors.
2. Brown the Chicken: Heat the vegetable oil in a large skillet or pot over medium heat. Add the seasoned chicken pieces and fry until browned on all sides, which helps to seal in flavor and gives the stew a richer taste.
3. Make the Tomato-Pepper Sauce: While the chicken browns, blend the Roma tomatoes, red bell pepper, small red onion, and scotch bonnet peppers until smooth. This mixture creates the base of the stew sauce.
4. Cook the Sauce: Pour the blended tomato-pepper mixture into the pot with the browned chicken. Add tomato paste, garlic powder, ginger powder, and crumble the bouillon cube into the sauce. Stir well to combine all ingredients.
5. Simmer the Stew: Cover the pot and reduce the heat to low. Allow the stew to simmer gently for about 35-45 minutes so the chicken can cook through and the flavors meld together beautifully. Stir occasionally to prevent sticking and ensure even cooking.
6. Final Seasoning and Serve: Taste the stew and add salt as needed. Once the chicken is tender and the sauce has thickened to your liking, remove from heat. Serve hot with rice, yams, or your preferred side dish to enjoy this classic Nigerian meal.

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Notes

• Adjust the number of scotch bonnet peppers depending on your tolerance for heat.
• Use bone-in chicken for better flavor and juiciness in the stew.
• If you don’t have a blender, finely chop the tomato, pepper, and onion mixture instead.
• Allow the stew to rest for a few minutes before serving to deepen the flavors.
• Leftovers taste great the next day, as the flavors continue to develop.

Keywords: Nigerian chicken stew, spicy chicken stew, West African stew, tomato pepper chicken, traditional Nigerian recipe