Description
Nigerian Chicken Stew is a vibrant and spicy dish featuring tender chicken thighs simmered in a rich, flavorful tomato and pepper sauce. This comforting stew combines fresh tomatoes, red bell pepper, and habanero for heat, balanced with aromatic spices and chicken broth. Perfect for serving with rice or bread, it’s a classic West African meal that delivers bold flavors with simple ingredients.
Ingredients
Scale
Chicken
- 2 lbs chicken thighs
- Extra salt and black pepper for chicken rub
Stew Base
- 3 tomatoes
- 1 red bell pepper
- 1 habanero pepper (use ½ if you prefer milder heat)
- ½ cup olive oil
- 1 cup chicken stock (broth)
- 1 onion (half chopped, half blended)
- 1 teaspoon bouillon powder
- ½ teaspoon thyme
- ½ teaspoon black pepper
- ½ teaspoon curry powder
- ½ teaspoon salt
Instructions
- Prepare the Chicken: Wash and pat dry the 2 lbs of chicken thighs thoroughly. Rub the chicken evenly with salt and black pepper, then leave it in a bowl to marinate slightly.
- Brown the Chicken: Heat ½ cup olive oil in a pan over medium heat. Brown the chicken thighs on each side for about 10 minutes each without overcrowding the pan. Once browned, remove the chicken from the pan and set aside.
- Prepare Onion: Cut the onion into two halves. Chop one half into small pieces and blend the other half along with tomatoes, red bell pepper, and habanero pepper until smooth.
- Sauté Onion: In the same pan with the oil used for browning, sauté the chopped onion until translucent and fragrant.
- Cook Tomato Blend: Pour the blended tomato and pepper mixture into the pan. Boil this mixture for 5 minutes to reduce raw flavors and thicken slightly.
- Add Seasonings and Chicken: Return the browned chicken to the pan. Add 1 cup chicken stock, 1 teaspoon bouillon powder, ½ teaspoon thyme, ½ teaspoon black pepper, ½ teaspoon curry powder, and ½ teaspoon salt. Stir well to combine all ingredients.
- Simmer Stew: Cook the stew on medium-low heat, uncovered, for about 20 minutes or until the chicken is fully cooked and tender. Stir occasionally and taste for salt, adjusting seasoning as needed.
Notes
- The recipe serves 6 and contains approximately 2 net carbs per serving.
- Chicken thighs are recommended, but chicken drumsticks or a mix of both can be used.
- When browning chicken, avoid overcrowding the pan to ensure even cooking and proper browning. Cook in batches if necessary.
- For an alternative, you may brown the chicken in an air fryer preheated to 390°F, cooking for 10 minutes on each side.
- If water is added during blending the tomatoes and peppers, ensure to simmer the mixture to evaporate excess water.
- This stew is quite spicy even with just one habanero pepper; reduce heat by using half a habanero or substituting with cayenne pepper if preferred.
- For additional flavor depth, try making this stew with fire-roasted tomatoes.
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3.5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1.5g
- Protein: 28g
- Cholesterol: 95mg
