Nigerian Chicken Stew
A flavorful and hearty dish rich in spices, perfect for family gatherings or a comforting meal at home.
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.
Notes
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. 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.