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Nigerian Chicken Stew Recipe

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Nigerian Chicken Stew is a flavorful, spicy, and savory dish made by simmering browned chicken thighs in a rich tomato and pepper sauce infused with traditional Nigerian spices. This hearty and aromatic stew is perfect served with rice or bread for a comforting, satisfying meal.

Ingredients

Chicken

  • 2 lbs chicken thighs
  • Salt (for rub, to taste)
  • Black pepper (for rub, to taste)

Stew Sauce

  • 3 tomatoes
  • 1 red bell pepper
  • 1 habanero pepper (use 1/2 if you prefer less spicy)
  • 1 onion (divided)
  • 1/2 cup olive oil
  • 1 cup chicken stock (broth)
  • 1 tsp bouillon powder
  • 1/2 tsp thyme
  • 1/2 tsp black pepper
  • 1/2 tsp curry powder
  • 1/2 tsp salt (plus extra to taste)

Instructions

  1. Prepare the Chicken: Wash and pat dry the chicken thighs thoroughly to remove excess moisture. Rub each thigh evenly with salt and black pepper, then place them in a bowl to marinate briefly while you prepare other ingredients.
  2. Brown the Chicken: Heat olive oil in a large pan over medium heat. Add the chicken thighs and brown them on each side for about 10 minutes per side until they develop a golden crust. Once browned, remove the chicken from the pan and set aside.
  3. Prepare the Aromatics: Cut the onion into two halves. Chop one half of the onion into small pieces for sautéing, and keep the other half whole for blending.
  4. Blend the Tomatoes and Peppers: In a blender, combine the 3 tomatoes, red bell pepper, habanero pepper, and the remaining half onion. Blend until smooth to form the base sauce.
  5. Sauté the Onions: In the same pan with the remaining olive oil and residual flavors, sauté the chopped onions on medium heat until translucent and fragrant, about 3-5 minutes.
  6. Cook the Tomato Sauce: Pour the blended tomato and pepper mixture into the sautéed onions. Bring to a boil and let it cook for about 5 minutes to reduce and deepen the flavors.
  7. Combine and Simmer: Add the browned chicken back into the pan along with the chicken stock, bouillon powder, black pepper, curry powder, and thyme. Stir gently to mix all ingredients.
  8. Season and Cook Thoroughly: Taste the stew and add salt as needed. Cover and let the stew cook on medium-low heat for 20 minutes or until the chicken is tender and fully cooked, allowing the flavors to meld beautifully.

Notes

  • Reduce the habanero pepper quantity if you prefer milder heat.
  • Use bone-in chicken thighs for juicier, more flavorful results.
  • Serve the stew hot with steamed white rice, yam, or bread to soak up the delicious sauce.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.

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