Description
This authentic Nigerian Chicken Stew is a flavorful and spicy dish featuring tender bone-in chicken simmered in a rich tomato-pepper sauce. Seasoned with traditional spices like curry powder, thyme, and scotch bonnet peppers, this stew brings vibrant West African flavors to your table. Perfect as a hearty main course served with rice or bread.
Ingredients
Scale
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
Instructions
- Prepare the Chicken: In a large bowl, season the chicken pieces with salt, black pepper, paprika, curry powder, and thyme. Add the chopped onion and mix thoroughly to coat the chicken. Let it marinate while you prepare the sauce.
- Make the Tomato-Pepper Sauce: Blend the Roma tomatoes, red bell pepper, small red onion, and scotch bonnet peppers until smooth. This mixture forms the base for the stew.
- Cook the Chicken: Heat the vegetable oil in a large pot or skillet over medium heat. Add the marinated chicken pieces and brown them on all sides, about 5-7 minutes per side. Remove the chicken and set aside.
- Sauté the Sauce Base: In the same pot, add the tomato paste and sauté briefly for 2 minutes. Pour in the blended tomato mixture. Add garlic powder, ginger powder, the bouillon cube, and salt to taste. Stir well and let it cook for about 10-15 minutes until the sauce thickens and the raw tomato taste cooks off.
- Simmer the Stew: Return the browned chicken pieces to the pot, submerging them in the sauce. Cover and simmer on low heat for 30-40 minutes, stirring occasionally, until the chicken is cooked through and tender.
- Final Adjustments: Taste and adjust seasoning if needed. If the stew is too thick, add a little water to reach desired consistency. Cook uncovered for a few minutes to reduce excess liquid if desired.
- Serve: Serve hot with steamed rice, boiled yams, or bread for a complete Nigerian meal experience.
Notes
- For less heat, reduce scotch bonnet peppers to one or substitute with milder peppers.
- Use bone-in chicken for more flavor and juiciness in the stew.
- You can add diced carrots or potatoes during simmering for extra texture.
- Adjust tomato paste quantity for richer or lighter tomato flavor.
- Leftovers can be refrigerated for up to 3 days and often taste better the next day.
Keywords: Nigerian chicken stew, Nigerian chicken recipe, West African chicken stew, spicy chicken stew, tomato pepper stew