Nigerian Chicken Stew
A tasty and hearty Nigerian stew that is perfect for family dinners, made with chicken and rich flavors.
Ingredients
For the Chicken
- 2.5 lbs bone-in chicken (thighs or drumsticks), cleaned Use a mix of chicken parts for richer flavor.
- 1 teaspoon salt Plus more to taste.
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 1 teaspoon thyme
- 1 onion, chopped
For the Sauce
- 0.25 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 cube bouillon Use to enhance flavor.
Instructions
Preparation
- Season the chicken with salt, black pepper, paprika, curry powder, thyme, and chopped onions. Let it marinate for 30 minutes.
Cooking
- In a large skillet, heat vegetable oil over medium-high heat. Sear the chicken pieces until browned on both sides. Set aside.
- Blend the tomatoes, bell pepper, small red onion, and scotch bonnet peppers into a smooth mixture.
- In the same skillet, fry the tomato paste for 2 minutes to enhance the flavors. Then add the blended sauce, reduce the heat to medium, and cook for 10 minutes.
- Add garlic powder, ginger powder, bouillon cube, and salt. Stir well to combine.
- Return the browned chicken to the pot and let it simmer on low for 25–30 minutes, or until the chicken is tender and the stew has thickened.
Notes
Serve hot with white rice, fried plantains, or cauliflower rice. To store leftovers, let the stew cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days or frozen for up to 3 months.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 10gProtein: 40gFat: 20gSaturated Fat: 5gSodium: 800mgFiber: 2gSugar: 5g
Tried this recipe?Let us know how it was!