Description
This Nigerian Chicken Stew is a rich and flavorful dish featuring tender bone-in chicken simmered in a spicy tomato and pepper sauce. Perfectly seasoned with a blend of paprika, curry, thyme, and traditional West African spices, the stew is a comforting staple that pairs beautifully with white rice or fried plantains. Easy to prepare and packed with bold flavors, this stew brings vibrant Nigerian cuisine straight to your table.
Ingredients
Scale
For the Chicken:
- 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
For the Tomato-Pepper Sauce:
- 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: Season the chicken pieces thoroughly with salt, black pepper, paprika, curry powder, thyme, and the chopped onions. Allow the chicken to marinate for 30 minutes to absorb the flavors.
- Sear the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces and sear them on both sides until they are nicely browned. Remove the chicken from the skillet and set aside.
- Prepare the Sauce: In a blender, combine the Roma tomatoes, red bell pepper, small red onion, and scotch bonnet peppers. Blend into a smooth mixture, ensuring the peppers are well incorporated.
- Cook the Sauce: Using the same skillet, add the tomato paste and fry it for about 2 minutes to enhance its flavor. Pour in the blended tomato-vegetable mixture, lower the heat to medium, and cook the sauce for 10 minutes, stirring occasionally to prevent sticking.
- Season the Stew: Add garlic powder, ginger powder, the bouillon cube, and salt to the cooking sauce. Stir well to evenly distribute the seasoning.
- Simmer: Return the seared chicken pieces to the skillet with the sauce. Reduce the heat to low and allow the stew to simmer gently for 25 to 30 minutes, or until the chicken is cooked through, tender, and the sauce has thickened to a rich consistency.
- Serve: Serve the Nigerian chicken stew hot, accompanied by white rice, fried plantains, or cauliflower rice for a delicious and hearty meal.
Notes
- Adjust the number of scotch bonnet peppers according to your preferred spice level to control the heat.
- Bone-in chicken pieces provide more flavor and juiciness compared to boneless cuts.
- If you prefer a smoother sauce, you can strain the blended mixture before cooking it.
- This stew can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Serve with traditional sides like jollof rice or yam fries for an authentic Nigerian meal experience.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 95 mg
