Why Make This Recipe
Nigerian Chicken Stew is a flavorful and hearty dish that brings the warmth of home cooking to your kitchen. It’s rich in spices and has a delightful combination of savory and spicy flavors. This dish is perfect for family gatherings, celebrations, or simply a comforting meal at home. It pairs well with rice, plantains, or even bread, making it a versatile option for any meal.
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, pepper, paprika, curry powder, thyme, and chopped onions. Let it marinate for 30 minutes to absorb all the flavors.
- In a large skillet, heat the vegetable oil over medium-high heat. Sear the chicken pieces until they are browned on both sides. Once done, set the chicken aside.
- Blend the tomatoes, red bell pepper, small red onion, and scotch bonnet peppers into a smooth mixture.
- In the same skillet, fry the tomato paste for 2 minutes to enhance its flavor. Then, add the blended sauce. Reduce the heat to medium and cook for 10 minutes, allowing the flavors to meld.
- Next, add garlic powder, ginger powder, the bouillon cube, and a pinch of salt. Stir everything together.
- Return the browned chicken to the pot and let it simmer on low for 25–30 minutes, or until the chicken is tender and the stew thickens.
- Serve hot with white rice, fried plantains, or cauliflower rice.
How to Serve Nigerian Chicken Stew
Nigerian Chicken Stew is best served hot. It pairs wonderfully with steamed white rice, which soaks in the delicious sauce. You can also enjoy it with fried plantains for a sweet contrast, or with cauliflower rice for a low-carb option.
How to Store Nigerian Chicken Stew
To store leftover chicken stew, allow it to cool completely. Place it in an airtight container and refrigerate for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to thaw it in the refrigerator before reheating.
Tips to Make Nigerian Chicken Stew
- For extra flavor, marinate the chicken overnight.
- Adjust the heat by adding more or fewer scotch bonnet peppers.
- If the stew is too thick, add a bit of water or chicken broth to reach your desired consistency.
- Don’t skip the frying of the tomato paste; it enhances the stew’s taste.
Variation
You can add vegetables like carrots or green bell peppers for more color and nutrition. Some people like to include potatoes for a heartier meal.
FAQs
1. Can I use boneless chicken?
Yes, you can use boneless chicken, but the cooking time will be shorter.
2. Is Nigerian Chicken Stew spicy?
Yes, it can be spicy due to the scotch bonnet peppers. You can reduce the number of peppers if you prefer less heat.
3. Can I make this dish vegetarian?
Yes, you can substitute chicken with tofu or your choice of vegetables. Use vegetable broth to add flavor.
This delicious and satisfying Nigerian Chicken Stew is sure to become a favorite in your household! Enjoy your cooking!
Nigerian Chicken Stew
Ingredients
For the 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
For the stew
- 1/4 cup vegetable oil for frying
- 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 cube bouillon
- Salt to taste
Instructions
Preparation
- Season the chicken with salt, pepper, paprika, curry powder, thyme, and chopped onions. Let it marinate for 30 minutes to absorb all the flavors.
- In a large skillet, heat the vegetable oil over medium-high heat. Sear the chicken pieces until they are browned on both sides. Once done, set the chicken aside.
Cooking the Stew
- Blend the tomatoes, red bell pepper, small red onion, and scotch bonnet peppers into a smooth mixture.
- In the same skillet, fry the tomato paste for 2 minutes to enhance its flavor. Then, add the blended sauce. Reduce the heat to medium and cook for 10 minutes, allowing the flavors to meld.
- Next, add garlic powder, ginger powder, the bouillon cube, and a pinch of salt. Stir everything together.
- Return the browned chicken to the pot and let it simmer on low for 25–30 minutes, or until the chicken is tender and the stew thickens.
Serving
- Serve hot with white rice, fried plantains, or cauliflower rice.