Description
Nigerian Chicken Stew is a rich and deeply flavored West African classic made with seared chicken simmered in a bold tomato and pepper sauce. It is the perfect accompaniment to rice, plantains, or yams for a comforting and hearty meal.
Ingredients
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
1. Season the chicken with salt, pepper, paprika, curry powder, thyme, and chopped onions. Let marinate for 30 minutes.
2. In a large skillet, heat oil over medium-high heat and sear chicken pieces until browned on both sides. Set aside.
3. Blend tomatoes, bell pepper, onion, and scotch bonnets into a smooth mixture.
4. In the same skillet, fry tomato paste for 2 minutes. Add the blended sauce, reduce heat to medium, and cook for 10 minutes.
5. Add garlic powder, ginger powder, bouillon cube, and salt. Stir to combine.
6. Return chicken to the pot and simmer on low for 25–30 minutes, or until chicken is tender and the stew thickens.
7. Serve hot with white rice, fried plantains, or cauliflower rice.
Notes
This stew pairs perfectly with white rice, fried plantains, boiled yams, or even low-carb cauliflower rice.
Adjust the number of scotch bonnet peppers to control the heat level.
For richer flavor, marinate the chicken longer or overnight in the fridge.