Description
Nigerian Chicken Stew is a rich and flavorful dish featuring tender chicken simmered in a spiced tomato-based sauce. Traditionally enjoyed with steamed rice, boiled yams, or fried plantains, this stew showcases a blend of aromatic spices and fiery Scotch bonnet peppers for an authentic West African experience.
Ingredients
Scale
Chicken and Seasoning
- 2.5 to 3 lbs chicken (drumsticks or mixed parts)
- 1 teaspoon salt (plus more to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon curry powder
- 1/2 teaspoon dried thyme
Vegetables and Peppers
- 4 large tomatoes
- 1 red bell pepper
- 1 medium onion (divided)
- 2 scotch bonnet peppers (adjust to spice preference)
Other Ingredients
- 1/2 cup vegetable oil
- 2 tablespoons tomato paste
- 1 teaspoon chicken bouillon powder
- 1/2 teaspoon white pepper
- 1/4 teaspoon ground nutmeg (optional)
Instructions
- Season the chicken: In a bowl, combine chicken pieces with salt, garlic powder, onion powder, curry powder, and dried thyme. Let it marinate for at least 30 minutes to absorb the flavors.
- Boil the chicken: Place the marinated chicken in a pot with a splash of water and bring to a boil. Cook until the chicken is fully cooked through, then set aside the resulting stock for later use.
- Fry or grill the chicken: Fry or grill the boiled chicken until it is golden brown and has a slightly crispy exterior. This step adds depth and texture to the stew.
- Blend the tomato mixture: In a blender, combine the large tomatoes, red bell pepper, Scotch bonnet peppers, and half of the onion until smooth.
- Sauté onions and cook tomato paste: Heat the vegetable oil in a large pot, add the remaining sliced onion, and sauté until soft and translucent. Stir in the tomato paste and cook for 2 minutes to reduce its acidity.
- Cook the blended mixture: Pour the blended tomato mixture into the pot and cook over medium heat for 20–25 minutes, stirring frequently until the sauce thickens and oil begins to rise to the top.
- Add seasonings and stock: Incorporate the reserved chicken stock, chicken bouillon powder, white pepper, optional ground nutmeg, and additional salt to taste. Simmer for 5–10 minutes to meld flavors.
- Combine chicken and stew: Add the fried chicken pieces back into the pot and allow them to simmer in the stew for another 10–15 minutes to absorb the rich flavors.
- Serve: Serve the Nigerian chicken stew hot alongside steamed rice, boiled yams, or fried plantains for a fulfilling meal.
Notes
- Adjust the number of Scotch bonnet peppers depending on your tolerance for heat.
- Boiling the chicken before frying or grilling ensures it is fully cooked and tender.
- The oil rising to the top of the stew indicates it has cooked long enough and developed rich flavor.
- You can substitute chicken bouillon powder with chicken stock cubes or liquid broth if preferred.
- For a smokier flavor, grilling the chicken instead of frying is recommended.
