Description
This Nigerian Chicken Stew recipe features tender, marinated chicken simmered in a rich, flavorful tomato and pepper sauce, perfect served with rice or plantains for a hearty meal.
Ingredients
Units
Scale
Chicken and Seasoning
- 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
Sauce and Additional Ingredients
- 1/4 cup vegetable oil
- 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
- Season the Chicken Season the chicken with salt, pepper, paprika, curry powder, thyme, and chopped onions. Let marinate for 30 minutes.
- Sear the Chicken In a large skillet, heat oil over medium-high heat and sear chicken pieces until browned on both sides. Set aside.
- Prepare the Sauce Blend tomatoes, bell pepper, onion, and scotch bonnets into a smooth mixture.
- Cook the Sauce In the same skillet, fry tomato paste for 2 minutes. Add the blended sauce, reduce heat to medium, and cook for 10 minutes.
- Season the Stew Add garlic powder, ginger powder, bouillon cube, and salt. Stir to combine.
- Simmer Return chicken to the pot and simmer on low for 25–30 minutes, or until chicken is tender and the stew thickens.
- Serve Serve hot with white rice, fried plantains, or cauliflower rice.
Notes
- Use 1 scotch bonnet pepper for less heat if preferred.
- Serve hot with white rice, fried plantains, or cauliflower rice.
