Description
A flavorful Nigerian Chicken Stew featuring tender chicken thighs simmered in a rich, spicy tomato and pepper sauce, perfect for a hearty and comforting meal.
Ingredients
Scale
Chicken
- 2 lbs chicken thighs
- extra salt and black pepper for the chicken rub
Stew Base
- 3 tomatoes
- 1 red bell pepper
- 1 habanero pepper (use ½ if you want it less spicy)
- 1 onion (divided)
- ½ cup olive oil
- 1 cup chicken stock (broth)
- 1 teaspoon bouillon powder
- ½ teaspoon thyme
- ½ teaspoon black pepper
- ½ teaspoon curry powder
- ½ teaspoon salt (plus more to taste)
Instructions
- Prepare the Chicken: Wash and pat dry the chicken thighs thoroughly. Rub them evenly with salt and black pepper, then place them in a bowl to allow the flavors to settle.
- Brown the Chicken: Heat the olive oil in a large pan over medium heat. Brown the chicken thighs on each side, cooking for about 10 minutes per side until they develop a golden crust. Avoid overcrowding the pan; brown in batches if needed. Once done, remove the chicken from the pan and set aside.
- Prepare the Vegetables: Cut the onion in half. Finely chop one half for sautéing. Blend together the tomatoes, red bell pepper, habanero pepper (or half, if preferred milder), and the other half of the onion into a smooth mixture.
- Sauté Onion and Simmer Sauce: Using the same pan with the infused olive oil, sauté the chopped onion until translucent and fragrant. Pour in the blended tomato and pepper mixture, bringing it to a boil. Allow it to cook for about 5 minutes to reduce and thicken slightly.
- Add Chicken and Seasonings: Return the browned chicken to the pan with the tomato sauce. Pour in the chicken stock, then add bouillon powder, black pepper, curry powder, thyme, and salt. Stir gently to combine all ingredients.
- Cook the Stew: Cover and simmer the stew for 20 minutes, or until the chicken is fully cooked through and tender. Taste the stew and adjust salt or seasoning if necessary before serving. Serve hot and enjoy your traditional Nigerian Chicken Stew.
Notes
- This recipe serves 6 and contains approximately 2 net carbs per serving.
- Chicken thighs offer tenderness, but you can substitute with chicken drumsticks or a combination of different parts.
- When browning the chicken, avoid overcrowding the pan to ensure proper searing.
- For an alternative browning method, you can use an air fryer preheated to 390°F, browning the chicken 10 minutes on each side.
- If adding water while blending the tomatoes and peppers, simmer the sauce after blending to evaporate excess moisture.
- The stew is fairly spicy due to the habanero pepper; adjust the heat by using half a pepper or substituting with cayenne if preferred.
- For enhanced flavor, try making this stew with fire-roasted tomatoes for a smoky depth.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 100 mg
