Nigerian Chicken Stew

why make this recipe

Nigerian Chicken Stew is a delicious and hearty dish that brings the vibrant flavors of Nigerian cuisine to your table. This stew is a staple in many Nigerian households and is favored for its rich taste, ease of preparation, and versatility. Whether served with rice, plantain, or bread, it is sure to impress your family and friends. You will find that the combination of spices and fresh ingredients creates a comforting, authentic meal that warms the heart.

how to make Nigerian Chicken Stew

Ingredients:

• 2 lbs chicken thighs
• 3 tomatoes
• 1 red bell pepper
• 1 habanero pepper (use 0.5 if you do not want it too spicy)
• 0.5 cup olive oil
• 1 cup chicken stock (broth)
• 1 onion
• 1 teaspoon bouillon powder
• 0.5 teaspoon thyme
• 0.5 teaspoon black pepper
• 0.5 teaspoon curry powder
• 0.5 teaspoon salt
• Extra salt and black pepper for the chicken rub

Directions:

1. Wash and pat dry the chicken.
2. Rub the chicken thighs with salt and black pepper, and leave them in a bowl.
3. Heat olive oil in a pan.
4. Brown the chicken on each side for about 10 minutes each.
5. Cut the onion into two and chop one part into small pieces.
6. When the chicken is done, take it out and set it aside.
7. Blend the tomatoes, red bell pepper, habanero pepper, and the other half of the onion.
8. Sauté the chopped onion in the oil until translucent.
9. Pour the blended tomato and pepper mix into the pan and boil for 5 minutes.
10. Add the chicken, chicken stock, bouillon, black pepper, curry, and thyme.
11. Taste for salt and add more if necessary.
12. Cook for 20 minutes or until the chicken is done.

how to serve Nigerian Chicken Stew

Serve the Nigerian Chicken Stew hot over a bed of steamed rice, with fried plantains on the side, or with your favorite type of bread. This stew pairs well with a simple salad for a refreshing balance. Don’t forget to have extra sauce for dipping!

how to store Nigerian Chicken Stew

Once the stew has cooled down, store it in an airtight container. It can be kept in the refrigerator for up to 3-4 days. For longer storage, consider freezing the stew in freezer-safe containers, where it can last for about 2-3 months. To reheat, simply warm it on the stove over medium heat or in the microwave until heated through.

tips to make Nigerian Chicken Stew

1. For a richer flavor, let the chicken marinate in salt and black pepper for at least 30 minutes before cooking.
2. You can adjust the spiciness of the stew by using less habanero pepper or removing the seeds.
3. Feel free to add vegetables like carrots or green beans for added nutrition and color.
4. Always taste as you go to perfect the seasoning to your liking.

variation (if any)

You can substitute chicken with beef, goat, or fish to create different variations of this stew. Additionally, try adding coconut milk for a creamier version or include beans for more protein and texture.

FAQs

1. Can I use other types of chicken?
Yes, you can use chicken breasts or drumsticks if you prefer, but cooking times may vary slightly.

2. How can I make it less spicy?
Use less habanero pepper, or omit it altogether. You can also use bell peppers instead for a milder taste.

3. Can I cook this stew in a slow cooker?
Absolutely! You can brown the chicken in a pan first, then transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours for a flavorful stew.

Nigerian Chicken Stew

A delicious and hearty dish that brings the vibrant flavors of Nigerian cuisine to your table, perfect for serving with rice, plantain, or bread.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: African, Nigerian

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 lbs chicken thighs Use bone-in for best flavor.
• 3 medium tomatoes Fresh, ripe tomatoes preferred.
• 1 medium red bell pepper
• 1 whole habanero pepper Use half for less spice.
• 0.5 cup olive oil For frying.
• 1 cup chicken stock Can substitute with water if needed.
• 1 medium onion Divided into two for blending and sautéing.

Spices and Seasonings

• 1 teaspoon bouillon powder Enhances the flavor.
• 0.5 teaspoon thyme
• 0.5 teaspoon black pepper Adjust according to taste.
• 0.5 teaspoon curry powder
• 0.5 teaspoon salt Plus extra for the chicken rub.

Method

 

Preparation

1. Wash and pat dry the chicken.
2. Rub the chicken thighs with salt and black pepper, and leave them in a bowl.

Cooking

1. Heat olive oil in a pan.
2. Brown the chicken on each side for about 10 minutes each.
3. Cut the onion into two and chop one part into small pieces.
4. When the chicken is done, take it out and set it aside.
5. Blend the tomatoes, red bell pepper, habanero pepper, and the other half of the onion.
6. Sauté the chopped onion in the oil until translucent.
7. Pour the blended tomato and pepper mix into the pan and boil for 5 minutes.
8. Add the chicken, chicken stock, bouillon, black pepper, curry, and thyme.
9. Taste for salt and add more if necessary.
10. Cook for 20 minutes or until the chicken is done.

Notes

For a richer flavor, let the chicken marinate in salt and black pepper for at least 30 minutes before cooking. You can adjust the spiciness of the stew by using less habanero pepper or removing the seeds. Feel free to add vegetables like carrots or green beans for added nutrition and color. Always taste as you go to perfect the seasoning to your liking.