How to Make a Delicious Nigerian Chicken Stew
Hey there! If you’re anything like me and love rich, spicy, and comforting dishes, then Nigerian Chicken Stew is an absolute treat you’ve got to try. I remember the first time I made this stew — the smell that filled the kitchen was incredible, and the flavors? Just wow! It’s a classic that’s perfect when you want a hearty meal with warm spices, fresh tomatoes, and tender chicken. And lucky for you, I’m going to walk you through a simple way to make it at home.
Why You’ll Love Nigerian Chicken Stew
This recipe is not just tasty; it’s also packed with healthy ingredients. The tomatoes are loaded with antioxidants like lycopene, which is great for your heart. Peppers add a punch of vitamin C, and the chicken gives you that needed protein hit to keep you energized.
How You Can Make It Your Own
- Less Heat, More Flavor: If you’re not a big fan of spicy heat, just reduce the scotch bonnet pepper or swap it for a milder chili.
- Oil Choices: Use vegetable oil if you want a lighter taste, or palm oil for a smokier, authentic flavor. I love the richness palm oil brings!
- Chicken Parts: Feel free to use just drumsticks, thighs, or a mix. It’s all good — just make sure they’re skin-on for extra juiciness.
- Vegetarian Twist: If you want a veggie version, try using mushrooms or firm tofu and reduce the cooking time accordingly.
Step-by-Step Nigerian Chicken Stew Recipe
Ingredients
- 6-8 chicken drumsticks and/or thighs, skin-on
- 4 large fresh tomatoes (or 1 can crushed tomatoes)
- 2 medium red bell peppers
- 1-2 scotch bonnet peppers (adjust for spice)
- 1 large onion, divided (half blended, half sliced)
- 3 cloves garlic
- 1 tbsp grated fresh ginger (optional)
- 2 tbsp tomato paste
- 1/2 to 3/4 cup vegetable oil or palm oil
- 2 seasoning cubes (Maggi or Knorr)
- 1 tsp curry powder
- 1 tsp dried thyme
- Salt and black pepper, to taste
- Fresh cilantro or parsley, chopped, for garnish
- Cooked white rice, for serving
Instructions
- First, clean your chicken pieces well and pat them dry with paper towels. Season with salt, pepper, and half of the curry powder. Let it marinate for at least 15 minutes — this really brings out the flavor.
- While the chicken rests, blend the fresh tomatoes, red bell peppers, scotch bonnet peppers, half the onion, garlic, and ginger into a smooth puree. This will be the flavorful base for your stew.
- Heat your oil in a large pan on medium-high heat. Fry the chicken pieces until they are golden brown on all sides but not fully cooked through. When done, remove them from the pan and set aside.
- In the same pan, add the sliced onions and cook until they become soft and fragrant — about 4 minutes. This builds a yummy depth in the stew.
- Add the blended tomato and pepper mixture to the pan. Stir and let it cook on medium heat, stirring often until the sauce reduces and thickens. This step usually takes about 15-20 minutes.
- Mix in the tomato paste, seasoning cubes, the remaining curry powder, thyme, salt, and pepper. Taste and adjust the seasoning to your liking — I sometimes add a little extra salt or pepper here.
- Put the browned chicken back into the pan, pushing it gently into the stew. Cover the pan, lower the heat, and let it simmer for 25-30 minutes, until the chicken is tender and fully cooked. Stir once in a while so nothing burns.
- Once the chicken is tender and the sauce is rich and thick, turn off the heat and sprinkle the dish with fresh cilantro or parsley. It adds a bright and fresh finish.
- Serve your spicy Nigerian chicken stew hot with fluffy white rice, and don’t forget to garnish the rice with herbs too if you like!
Equipment You’ll Need
- Large sharp knife and chopping board
- Blender or food processor
- Large deep frying pan or pot
- Wooden spoon or spatula
- Measuring spoons
- Tongs or fork for turning chicken
Handy Tips for Perfect Stew
- Marinate the Chicken: Don’t skip this step! It makes the meat tastier and more tender.
- Oil Temperature: Be careful not to burn the oil when frying the chicken — medium-high is just right.
- Patience with Sauce: Let the sauce reduce fully to really concentrate the flavors. It’s worth the wait!
- Leftovers: Store leftover stew in an airtight container in the fridge for up to 3 days. It tastes even better the next day!
- Serving Suggestion: Serve with steamed white rice or even plantains for a twist.
Frequently Asked Questions
- Can I use canned tomatoes? Yes, canned crushed tomatoes work perfectly if fresh tomatoes aren’t available.
- How spicy is this stew? It can be quite spicy depending on your scotch bonnet peppers. You can reduce or omit them to suit your heat tolerance.
- Can I use other chicken parts? Absolutely! You can use whole chicken pieces or even chicken breasts, but dark meat tends to be juicier in stews.
- What if I don’t have palm oil? Vegetable, sunflower, or canola oil are good substitutes and still taste great.
- Can I prepare this stew in advance? Definitely! It often tastes better the next day after the flavors have had time to blend.
Let’s Cook Together!
I hope you feel excited to try this Nigerian Chicken Stew because it’s such a rewarding recipe with amazing flavors packed in every bite. If you do make it, I’d love to see your photos and hear how it turned out for you! Don’t forget to save this recipe on Pinterest and share it with friends who love bold, comforting meals. Happy cooking!
