Description
This Nigerian Chicken Stew is a rich and flavorful one-pot dish featuring tender bone-in chicken cooked in a vibrant tomato-pepper sauce infused with traditional spices. Perfectly balanced with the heat of scotch bonnet peppers and aromatic herbs, this stew is a beloved comfort food in Nigerian cuisine, ideal for serving with rice, yam, or 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
Instructions
- Prepare the Chicken: In a large bowl, season the cleaned bone-in chicken with salt, black pepper, paprika, curry powder, and thyme. Add the chopped onion and toss well to coat all pieces evenly. Allow the chicken to marinate for at least 30 minutes to enhance flavor.
- Cook the Chicken: Heat the vegetable oil in a large pot or deep skillet over medium heat. Add the marinated chicken pieces and brown them on all sides, about 8-10 minutes, turning occasionally to ensure even coloring. Remove the chicken and set aside once browned.
- Prepare the Tomato-Pepper Sauce: In a blender, combine the Roma tomatoes, red bell pepper, small red onion, and scotch bonnet peppers. Blend until smooth. Pour this blended mixture through a sieve if desired for a smoother texture.
- Sauté the Sauce: In the same pot, add a bit more oil if necessary, then pour in the blended tomato-pepper mixture. Add the tomato paste, garlic powder, ginger powder, bouillon cube, and salt to taste. Simmer the sauce over medium heat for about 15-20 minutes, stirring occasionally until it thickens and the oil starts to separate.
- Combine Chicken and Sauce: Return the browned chicken pieces to the pot with the thickened sauce. Cover and simmer on low heat for 25-30 minutes, or until the chicken is fully cooked and tender, and has absorbed the flavors of the sauce.
- Final Seasoning and Serve: Taste the stew and adjust seasoning with additional salt if needed. Serve hot with steamed white rice, boiled yams, or fried plantains.
Notes
- Using bone-in chicken pieces adds more flavor to the stew.
- Adjust the number of scotch bonnet peppers according to your preferred spice level.
- This stew pairs wonderfully with traditional Nigerian sides like jollof rice, yam, or plantains.
- For a smoother sauce, strain the blended mixture before cooking.
- Leftovers taste even better the next day as flavors continue to develop.
Keywords: Nigerian chicken stew, Nigerian stew recipe, spicy chicken stew, African chicken recipe, tomato chicken stew