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Nigerian Chicken Stew

Savory Nigerian Chicken Stew That Warms the Soul

This Nigerian Chicken Stew is rich, flavorful, and the ultimate comfort food perfect for gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Nigerian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2.5 lbs Chicken (bone-in thighs or drumsticks) Boneless thighs can speed up the cooking time.
  • 1 tsp Salt Enhances flavor; adjust according to your taste preference.
  • 1/2 tsp Black Pepper Provides mild heat; freshly ground is always best.
  • 1 tsp Paprika Adds color and mild flavor; smoked paprika can elevate the taste further.
  • 1 tsp Curry Powder Contributes warmth and depth; swap with Garam Masala for a different spin.
  • 1 tsp Thyme Adds a lovely herbal note; fresh thyme is an excellent substitution.
  • 1 Onion (chopped) Serves as the flavor base; any onion variant will suit your stew.
  • 1/4 cup Vegetable Oil Essential for searing chicken; olive oil can be a great substitute.
  • 4 large Roma Tomatoes The soul of the sauce; fresh tomatoes ensure richness.
  • 1 Red Bell Pepper Introduces sweetness and vibrant color.
  • 1 Small Red Onion For added sweetness and flavor complexity.
  • 2 Scotch Bonnet Peppers For spice; jalapeños work as a milder alternative.
  • 2 tbsp Tomato Paste Concentrates tomato flavor for a richer sauce.
  • 1 tsp Garlic Powder Provides savory depth.
  • 1 tsp Ginger Powder Adds warmth; feel free to use fresh ginger for more intensity.
  • 1 Bouillon Cube (Maggi or Knorr) Boosts umami; opt for a vegetable bouillon for vegetarian needs.
  • to taste Salt Additional seasoning to fine-tune the final dish.

Equipment

  • deep pot
  • Blender or food processor
  • Mixing Bowl

Method
 

  1. Marinate the Chicken: In a large bowl, combine chicken with salt, black pepper, paprika, curry powder, thyme, and chopped onion. Mix until coated and marinate for at least 30 minutes.
  2. Sear the Chicken: Heat vegetable oil in a pot over medium-high heat. Sear marinated chicken for 5-7 minutes on each side until golden brown. Remove and set aside.
  3. Blend the Vegetables: Blend Roma tomatoes, red bell pepper, small red onion, and scotch bonnet peppers until smooth to create a rich base.
  4. Fry the Tomato Paste: In the same pot, fry tomato paste over medium heat for about 2 minutes until it darkens slightly.
  5. Simmer the Tomato Mixture: Add blended tomato mixture to the pot, simmer uncovered for about 10 minutes until thickened.
  6. Add Seasonings: Incorporate garlic powder, ginger powder, and the bouillon cube. Stir well and adjust salt to taste.
  7. Combine with Chicken: Return chicken to the pot, cover, and simmer on low heat for 25-30 minutes.
  8. Final Adjustments: Check stew consistency, adding water if too thick. Taste and adjust seasoning.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 15gProtein: 30gFat: 25gSaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 70mgCalcium: 50mgIron: 3mg

Notes

The stew tastes even better the next day as the flavors meld together; make it ahead for a richer dish.

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