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A flavorful bowl of Nigerian Chicken Stew is shown as the featured image.

Best Nigerian Chicken Stew

This Nigerian Chicken Stew recipe delivers a flavorful explosion of tender chicken in a rich, vibrant tomato and pepper sauce. It's a cultural experience that combines unique spices and slow simmering for a taste of authentic Nigerian cuisine, perfect for family gatherings or Sunday lunch.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6
Course: Main Course
Cuisine: Nigerian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 lbs chicken pieces bone-in or boneless
  • 6-8 large ripe tomatoes or canned plum tomatoes
  • 1-2 red bell peppers
  • 1-2 yellow or orange bell peppers
  • 1-2 Scotch bonnet peppers adjust to spice preference
  • 1-2 large onions, chopped
  • 4-5 cloves garlic, minced
  • 1- inch piece ginger, grated or minced
  • 2 tablespoons tomato paste
  • 2-3 cups chicken broth
  • Vegetable oil, for frying and sautéing
  • 2-3 bay leaves
  • 1-2 teaspoons dried thyme
  • 1-2 teaspoons curry powder
  • 1/2 teaspoon dried rosemary
  • Salt and pepper to taste
  • Bouillon cubes Maggi or Knorr
  • Chopped cilantro or parsley, for garnish

Equipment

  • Large pot or Dutch oven
  • Blender
  • knife
  • cutting board
  • Measuring spoons
  • Measuring cups
  • mixing bowls
  • Spatula or spoon
  • Gloves (optional, for handling Scotch bonnet peppers)

Method
 

  1. Wash chicken thoroughly with water and lemon juice or vinegar. Pat dry with paper towels.
  2. Season chicken generously with salt, pepper, curry powder, and dried thyme. Marinate for at least 30 minutes, or up to a couple of hours in the refrigerator.
  3. Roughly chop tomatoes, bell peppers, Scotch bonnet peppers, onions, garlic, and ginger. Add to a blender with a little water and blend until smooth. Be careful when handling Scotch bonnet peppers.
  4. Heat 2-3 tablespoons vegetable oil in a large pot or Dutch oven over medium-high heat. Fry the marinated chicken pieces until golden brown on all sides. Remove chicken and set aside.
  5. Add another tablespoon of vegetable oil to the pot. Pour in the blended pepper mix and stir in the tomato paste. Cook over medium heat, stirring occasionally, for 20-30 minutes, or until the sauce has thickened and the raw smell of the tomatoes has disappeared.
  6. Add the fried chicken back to the pot with the pepper sauce. Pour in chicken broth, enough to cover the chicken pieces. Add bay leaves and dried rosemary.
  7. Bring the stew to a boil, then reduce heat to low, cover the pot, and simmer for at least 1-1.5 hours, or until the chicken is very tender and the flavors have melded together. Check periodically and add more chicken broth if needed.
  8. Once the chicken is cooked to your liking, taste the stew and adjust the seasoning as needed. Add more salt, pepper, or curry powder to taste. Remove bay leaves before serving.
  9. Garnish with chopped cilantro or parsley if desired. Serve hot with rice, yam, plantain, or swallow (like pounded yam or fufu).

Notes

Adjust the amount of Scotch bonnet peppers to your liking for spice level. Use the ripest tomatoes possible or good-quality canned plum tomatoes. The longer you simmer the stew, the more flavorful it will be. To thicken the sauce, simmer uncovered or add a cornstarch slurry. For an extra layer of flavor, add smoked fish or smoked turkey leg while simmering. Nigerian Chicken Stew tastes even better the next day. Store in the refrigerator for up to 3 days or in the freezer for up to 2 months. Vegetarian, seafood, and smoked chicken variations are possible. If the stew is too spicy, add sugar, honey, cream, or yogurt. It is typically served with rice, yam, plantain, or swallow.