Description

This Nigerian Chicken Stew is a flavorful and hearty dish featuring tender, bone-in chicken simmered in a rich tomato-pepper sauce. Infused with traditional spices like curry powder, thyme, and paprika, this stew is a staple comfort food perfect for pairing with white rice or fried plantains.

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

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Instructions

Season the Chicken: Season the chicken with salt, black pepper, paprika, curry powder, thyme, and chopped onions. Allow the chicken to marinate for 30 minutes so the flavors meld well.
Sear the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces and sear until browned on both sides to lock in juices and add depth of flavor. Remove and set aside.
Prepare the Sauce: Blend the Roma tomatoes, red bell pepper, small red onion, and scotch bonnet peppers into a smooth mixture, creating the base for the stew.
Cook the Sauce: In the same skillet, fry tomato paste for about 2 minutes to reduce acidity and deepen the flavor. Then add the blended tomato-pepper sauce, reduce heat to medium, and simmer for 10 minutes, allowing it to thicken and the flavors to develop.
Season the Stew: Add garlic powder, ginger powder, crumble in the bouillon cube, and salt to taste. Stir well to combine all the seasonings evenly throughout 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 tender and the stew has thickened nicely.
Serve: Once cooked through, serve the Nigerian Chicken Stew hot with white rice, fried plantains, or cauliflower rice for a delicious and satisfying meal.

Notes

For less heat, reduce the number of scotch bonnet peppers to one or remove the seeds before blending.
Bone-in chicken adds flavor and moisture, but boneless can be used if preferred; adjust cooking time accordingly.
Adjust salt and spices to taste, especially if using low-sodium bouillon cubes.
This stew tastes even better the next day as flavors continue to meld.
Use fresh tomatoes if possible for the best flavor, but canned can be substituted in a pinch.

Nutrition

Serving Size: 1 serving (approx. 1/6th of recipe)
Calories: 350 kcal
Sugar: 7 g
Sodium: 550 mg
Fat: 18 g
Saturated Fat: 3.5 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 90 mg