Why Make This Recipe
Nigerian Chicken Stew is a delicious and flavorful dish that showcases the rich culinary traditions of Nigeria. This stew is not only hearty and satisfying but also versatile, pairing well with rice, fried plantains, or any side of your choice. The combination of spices and fresh ingredients makes it a perfect meal for gatherings, family dinners, or even a cozy weeknight dinner.
How to Make Nigerian Chicken Stew
Ingredients:
- 2.5 lbs bone-in chicken (thighs or drumsticks), cleaned
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 1 teaspoon thyme
- 1 onion, chopped
- 1/4 cup vegetable oil
- 4 large Roma tomatoes
- 1 large red bell pepper
- 1 small red onion
- 2 scotch bonnet peppers (or 1 for less heat)
- 2 tablespoons tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 bouillon cube
- Salt to taste
Directions:
- Season the Chicken: Start by seasoning your chicken with salt, black pepper, paprika, curry powder, thyme, and chopped onion. Marinate for at least 30 minutes.
- Sear the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add marinaded chicken pieces and sear until browned, about 5 to 7 minutes on each side. Set aside.
- Blend the Sauce: In a blender, combine Roma tomatoes, red bell pepper, small red onion, and scotch bonnet peppers. Blend until smooth.
- Cook the Sauce: In the same skillet, add tomato paste and fry for 2 minutes. Then add the blended sauce and cook for about 10 minutes, stirring occasionally.
- Add Spices: Once the sauce has cooked, add garlic powder, ginger powder, and bouillon cube. Adjust salt to taste and mix well.
- Return the Chicken: Add the browned chicken back into the skillet. Cover and simmer on low heat for 25 to 30 minutes.
- Serve Hot: Once done, serve the Nigerian Chicken Stew hot with rice or fried plantains.
How to Serve Nigerian Chicken Stew
You can serve Nigerian Chicken Stew hot with a side of fluffy white rice, jollof rice, or fried plantains. It also goes well with fufu, bread, or even pasta. Don’t forget to garnish with fresh herbs or sliced onions for a nice finish!
How to Store Nigerian Chicken Stew
You can store leftovers in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, consider freezing the stew. It can last in the freezer for up to 3 months. When you’re ready to eat, thaw it in the refrigerator overnight and reheat on the stove.
Tips to Make Nigerian Chicken Stew
- For added flavor, use a mix of chicken parts (like wings and drumsticks).
- Adjust the number of scotch bonnet peppers to control the heat level according to your taste.
- You can add vegetables like carrots, potatoes, or green beans for extra nutrition.
Variation
You can make a vegetarian version of this stew by replacing the chicken with vegetable protein or tofu. Keep the same seasoning and sauce for a delicious plant-based option.
FAQs
1. Can I use boneless chicken for this stew?
Yes, boneless chicken can be used, but it might cook faster, so adjust the cooking time accordingly.
2. Is it okay to make this stew a day ahead?
Absolutely! In fact, the flavors deepen and improve when allowed to sit overnight.
3. Can I make this stew less spicy?
Yes, simply reduce the number of scotch bonnet peppers or use milder peppers to achieve the spice level you prefer.
Nigerian Chicken Stew
- Total Time: 70 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and flavorful Nigerian Chicken Stew, perfect for gatherings or cozy dinners, served with rice or plantains.
Ingredients
- 2.5 lbs bone-in chicken (thighs or drumsticks), cleaned
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 1 teaspoon thyme
- 1 onion, chopped
- 1/4 cup vegetable oil
- 4 large Roma tomatoes
- 1 large red bell pepper
- 1 small red onion
- 2 scotch bonnet peppers (or 1 for less heat)
- 2 tablespoons tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 bouillon cube
- Salt to taste
Instructions
- Season the chicken with salt, black pepper, paprika, curry powder, thyme, and chopped onion. Marinate for at least 30 minutes.
- Heat vegetable oil in a large skillet over medium-high heat. Add the marinaded chicken pieces and sear until browned, about 5 to 7 minutes on each side. Set aside.
- In a blender, combine Roma tomatoes, red bell pepper, small red onion, and scotch bonnet peppers. Blend until smooth.
- In the same skillet, add tomato paste and fry for 2 minutes. Then add the blended sauce and cook for about 10 minutes, stirring occasionally.
- Add garlic powder, ginger powder, and bouillon cube. Adjust salt to taste and mix well.
- Add the browned chicken back into the skillet. Cover and simmer on low heat for 25 to 30 minutes.
- Serve the Nigerian Chicken Stew hot with rice or fried plantains.
Notes
You can store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Nigerian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 6g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 45g
- Cholesterol: 150mg
Keywords: Nigerian Chicken Stew, Chicken Stew, Nigerian Cuisine, Hearty Meals, Spicy Stew
