Spicy Nigerian Chicken Stew
A rich, flavorful Nigerian chicken stew simmered with fresh tomatoes, scotch bonnet peppers, and aromatic spices. Perfect for family meals and authentic West African cuisine.
Ingredients
- For the Chicken Stew:
- 1.5 kg chicken pieces drumsticks or thighs preferred
- 6 large ripe tomatoes
- 3 red bell peppers
- 2 scotch bonnet peppers adjust to taste
- 2 medium onions 1 for blending, 1 for frying
- 3 cloves garlic
- 1 thumb-sized piece of ginger
- 1/2 cup vegetable oil
- 2 tablespoons tomato paste
- 1 teaspoon curry powder
- 1 teaspoon dried thyme
- 2 bay leaves
- 2 seasoning cubes or bouillon
- Salt to taste
- Black pepper to taste
- Optional for Serving:
- Steamed white rice
- Fried plantains
- Boiled yams or couscous
Instructions
- Prepare the Pepper Mix:
- Rinse and roughly chop the tomatoes, red bell peppers, scotch bonnet peppers, one onion, garlic, and ginger. Blend until smooth. Set aside.
- Season and Cook the Chicken:
- In a large pot, season the chicken pieces with salt, black pepper, curry powder, thyme, and one seasoning cube. Add a bit of water and cook for 10–15 minutes until the chicken releases its juices and is partially cooked. Remove and set aside.
- Fry the Chicken (Optional but Authentic):
- Heat vegetable oil in a pot and lightly fry the chicken until golden brown. This step adds depth and flavor to the stew. Remove the chicken and keep the oil — it’s now full of flavor.
- Cook the Stew Base:
- In the same pot, add the chopped onion and sauté until translucent. Stir in the tomato paste and cook for 2–3 minutes to reduce its acidity.
- Add the Blended Pepper Mix:
- Pour in the blended tomato and pepper mixture. Stir well and let it cook uncovered on medium heat for 15–20 minutes, stirring occasionally until the sauce thickens and the oil separates from the stew.
- Combine and Simmer:
- Return the fried chicken to the pot. Add the bay leaves and the remaining seasoning cube. Stir well, reduce heat, and let it simmer gently for another 15–20 minutes so the flavors blend beautifully.
- Taste and Adjust:
- Check for salt, spice, and thickness. Add a little water if needed for your preferred consistency.
- Serve Hot:
- Once the oil rises to the top and the stew has a rich red color, remove from heat. Serve your Spicy Nigerian Chicken Stew with rice, yams, or plantains for an unforgettable meal.
Notes
- Chicken Choice: Thighs and drumsticks are preferred for juiciness and flavor, but you can use breast meat if you want a leaner stew.
- Pepper Adjustment: Scotch bonnet peppers are very spicy. Reduce or deseed them for a milder stew without losing flavor.
- Tomato Paste Tip: Cooking tomato paste before adding the blended mixture reduces acidity and enhances the stew’s richness.
- Oil Separation: When the oil rises to the top, it’s a sign the stew is well-cooked and flavorful — a key tip in traditional Nigerian cooking.
- Serving Suggestions: This stew pairs well with steamed rice, boiled yams, plantains, or even fufu for a complete West African experience.
- Storage: Store in an airtight container in the fridge for up to 3 days or freeze for up to 1 month. Reheat gently to maintain flavor.