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A vibrant bowl of Nigerian Chicken Stew, richly colored and steaming.

Traditional Nigerian Chicken Stew

This traditional Nigerian Chicken Stew features tender chicken pieces simmered in a rich, flavorful tomato-pepper sauce, perfect for a hearty and spicy meal. It's a staple dish often served with rice, yams, or plantains.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2-3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, or a mix)
  • 4-5 medium ripe plum tomatoes, or 1 can (14.5 oz) diced/crushed tomatoes
  • 2 large red bell peppers
  • 1-2 Scotch Bonnet Peppers (or Habanero, adjust to your spice preference)
  • 1 large white or red onion, divided
  • 3-4 cloves garlic, minced
  • 1 inch piece ginger, grated or minced
  • ½ cup vegetable oil (or any neutral cooking oil)
  • 2 tablespoons tomato paste
Seasoning & Spices
  • 1-2 teaspoons chicken bouillon powder/cubes, crushed
  • 1 teaspoon curry powder
  • ½ teaspoon dried thyme
  • 1-2 bay leaf
  • salt to taste
  • black pepper to taste

Equipment

  • Large Pot or Dutch Oven
  • Food Processor or Blender

Method
 

Preparation
  1. Wash chicken and season generously with salt, black pepper, 1 tsp chicken bouillon, ½ tsp curry powder, and ¼ tsp thyme; mix well.
Cooking
  1. Heat ¼ cup vegetable oil in a large pot, then brown chicken pieces in batches for 5-7 minutes per side until golden. Remove chicken, reserving the oil in the pot.
  2. Chop and blend tomatoes, red bell peppers, Scotch bonnet peppers, and half an onion until smooth, adding minimal water if needed.
  3. Add extra oil if needed to the pot, then sauté the remaining chopped onion, minced garlic, and grated ginger for 3-5 minutes until fragrant.
  4. Pour in the blended pepper mixture, stir in tomato paste, remaining chicken bouillon, curry powder, thyme, and bay leaves.
  5. Bring the sauce to a boil, then simmer covered for 20-30 minutes, stirring occasionally, until thickened and oil separates.
  6. Return the browned chicken to the simmering sauce, stirring to coat, and add a little chicken broth or water if the stew is too thick.
  7. Cover and simmer on low for another 15-20 minutes, allowing the chicken to cook through and flavors to meld.
  8. Taste and adjust salt and pepper as needed before serving; remember to remove the bay leaves.

Notes

For extra flavor, you can marinate the chicken for a few hours or overnight. Adjust the amount of Scotch bonnet peppers to control the heat. This stew pairs wonderfully with rice, boiled yams, or plantains. Store leftovers in the refrigerator for up to 3 days or freeze for longer storage.