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A vibrant and appetizing image of Nigerian Chicken Stew, showcasing its rich color and texture as the featured image for a recipe article.

Easy Nigerian Chicken Stew

This recipe brings the authentic flavors of Nigerian Chicken Stew to your kitchen with a rich, vibrant, and deeply satisfying taste. The key is searing the chicken, blooming the spices, and simmering everything to perfection.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6
Course: Main Course
Cuisine: Nigerian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs chicken pieces thighs, drumsticks, or cut-up whole chicken
  • 1 red bell pepper, chopped
  • 1-2 Scotch bonnet peppers, finely chopped remove seeds for less heat
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 inch piece ginger, grated
  • 1/2 cup palm oil or vegetable oil with a pinch of smoked paprika
  • 1 cup chicken broth
  • 1 tablespoon curry powder
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt to taste
  • Black pepper to taste
  • 1 bouillon cube optional

Equipment

  • Large, heavy-bottomed pot or Dutch oven
  • knife
  • cutting board
  • Grater
  • Measuring cups
  • Measuring spoons
  • spoon or spatula
  • paper towels

Method
 

  1. Prepare the Chicken: Pat the chicken pieces dry with paper towels. Season generously with salt and black pepper.
  2. Sear the Chicken: Heat the palm oil (or vegetable oil) in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the chicken pieces in batches, skin-side down first, until deeply browned on all sides. Remove the chicken from the pot and set aside.
  3. Sauté Aromatics: Add the chopped onion to the pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
  4. Add Peppers and Spices: Stir in the chopped bell pepper and Scotch bonnet peppers (or habaneros). Cook for 2-3 minutes until the bell pepper starts to soften. Add the curry powder and dried thyme, and cook for another minute, stirring constantly, to bloom the spices.
  5. Add Tomatoes: Pour in the crushed tomatoes. Stir well to combine, scraping up any browned bits from the bottom of the pot (deglazing).
  6. Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low. Add the bay leaf. Cover and simmer for 15-20 minutes, allowing the flavors to meld.
  7. Return the Chicken: Return the seared chicken pieces to the pot, nestling them into the sauce. Pour in the chicken broth. If using, crumble in the bouillon cube.
  8. Stew the Chicken: Cover the pot and simmer for 30-40 minutes, or until the chicken is cooked through and tender. The sauce should have thickened nicely.
  9. Adjust Seasoning: Taste the stew and adjust the seasoning with salt and black pepper as needed. Remove the bay leaf before serving.
  10. Serve: Serve hot with rice, yam, plantains, or fufu.

Notes

For a richer flavor, use bone-in, skin-on chicken pieces. Adjust the amount of Scotch bonnet pepper to your preference. Deseeding the peppers will reduce the heat. Palm oil is traditional, but vegetable oil with a pinch of smoked paprika can be substituted. Leftovers can be stored in the refrigerator for up to 3 days. Remove any excess oil from the stew by skimming the top after it has been cooked.