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Nigerian Chicken Stew Recipe

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3.9 from 4 reviews

This Nigerian chicken stew is a flavorful and hearty dish made with tender chicken simmered in a rich, spicy tomato and red bell pepper sauce. The stew combines aromatic spices, fresh habanero peppers for heat, and a smoky depth achieved by air frying the stew base ingredients. Perfect for family meals and traditional Nigerian cuisine lovers, this recipe yields a deliciously vibrant and comforting stew.

Ingredients

Chicken and Seasoning

  • 2.5 lb chicken (mix of bone-in chicken thighs and drumsticks)
  • ½ medium onion, chopped
  • 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
  • ½ teaspoon ground ginger
  • 2 teaspoons bouillon powder (adjust to taste)
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon curry powder
  • ½ teaspoon dry thyme

Stew Base

  • 8 large red bell peppers, washed and chopped for blending
  • 5 medium tomatoes, chopped
  • 3 habanero peppers (adjust to your heat preference)
  • 2 medium onions, chopped

Frying Onions

  • 2 cups oil
  • 2 medium onions, chopped
  • 1 teaspoon bouillon powder
  • ½ teaspoon salt
  • 1 teaspoon garlic powder

Instructions

  1. Cook the Chicken: Place the cleaned chicken in a large pot. Add seasoning (garlic powder or fresh garlic, ground ginger, bouillon powder, salt, curry powder, dry thyme) and chopped onions. Stir well to coat the chicken and cook over medium heat for about 8 minutes without adding water, allowing the chicken to release its own juices.
  2. Simmer the Chicken: After the juices are released, add enough water to cover the chicken. Let it cook until tender and fully cooked, about 15 to 20 minutes. This creates a flavorful chicken stock.
  3. Remove Chicken: When the chicken is done, use tongs or a slotted spoon to transfer it to a plate. Reserve the chicken stock for the stew. Optionally, you can deep fry or air fry the chicken at this point for extra flavor.
  4. Prepare the Stew Base: Place the washed and chopped red bell peppers, tomatoes, habanero peppers, and two medium onions into an air fryer basket.
  5. Air Fry the Stew Base: Air fry at 400°F (200°C) for 20 to 25 minutes, stirring halfway through to ensure even cooking. Let the mixture cool slightly before blending until smooth.
  6. Simmer the Stew Base: Pour the blended mixture into a large pot. Add the reserved chicken stock and simmer over low heat to develop the flavors further.
  7. Fry the Onions: Heat a little oil in a pan over medium heat. Add chopped onions, bouillon powder, salt, and garlic powder. Fry the onions until translucent and fragrant.
  8. Combine Onions and Stew: Pour the cooked onions into the simmering stew base. Stir well and let it simmer for another 10 minutes on low heat, stirring occasionally to prevent sticking.
  9. Add the Chicken: Return the cooked chicken to the stew. Stir well, taste for seasoning, and adjust if necessary.
  10. Final Simmer: Cover the stew and simmer for an additional 5 minutes to allow the chicken to absorb the rich flavors before serving.

Notes

  • You can deep fry or air fry the cooked chicken to add extra flavor and texture before adding it back to the stew.
  • Adjust the number of habanero peppers to control the spice level of the stew.
  • The chicken stock reserved from cooking adds depth and richness to the stew base.
  • Using fresh garlic instead of garlic powder can enhance the flavor.
  • This stew is traditionally served with rice, yam, or plantains.

Find it online: https://bitezly.com/nigerian-chicken-stew-recipe-2/