Description
A richly spiced, tomato-based Nigerian Chicken Stew made with tender chicken, blended peppers, aromatics, and bold African seasonings. This hearty comfort meal is perfect with rice, yams, or plantains.
Ingredients
Scale
- 2.5 to 3 lbs chicken (cut into pieces; bone-in preferred)
- 4 large Roma tomatoes
- 1 large red bell pepper
- 1–2 Scotch bonnet or habanero peppers (to taste)
- 2 large onions (1 for blending, 1 for sautéing)
- 3/4 cup vegetable oil or palm oil
- 2 tablespoons tomato paste
- 2–3 seasoning cubes (Maggi or Knorr)
- Salt and black pepper, to taste
- 1 teaspoon thyme
- 1 teaspoon curry powder
- 2 bay leaves
- 1/2 teaspoon garlic powder (optional)
- Water, as needed
Instructions
- Season chicken with salt, black pepper, thyme, curry powder, and 1 seasoning cube. Add water and boil for about 20 minutes. Reserve the stock.
- For deeper flavor and texture, fry or grill the cooked chicken until golden brown. Set aside.
- Blend tomatoes, bell pepper, 1 onion, and Scotch bonnets until smooth.
- Heat oil in a pot, sauté chopped onion until soft, add tomato paste and cook 2–3 minutes. Pour in blended mixture and cook 15–20 minutes until thickened.
- Add thyme, curry, bay leaves, seasoning cubes, garlic powder (optional), and salt. Pour in some reserved chicken stock and stir.
- Return fried chicken to the stew and simmer 10–15 minutes to meld flavors.
- Adjust salt and spice as desired.
- Enjoy hot with rice, yam, plantains, bread, or traditional African sides.
Notes
- Use bone-in chicken for more flavor.
- Adjust the number of Scotch bonnets based on your spice preference.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Nigerian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg