Nigerian Chicken Stew
Nigerian Chicken Stew is a vibrant and flavorful dish that’s full of rich tomato sauce, tender chicken pieces, and a blend of spices that give it a comforting kick. It’s…
Tip: save now, cook later.Nigerian Chicken Stew is a vibrant and flavorful dish that’s full of rich tomato sauce, tender chicken pieces, and a blend of spices that give it a comforting kick. It’s the kind of stew where the sauce is thick and hearty, perfect for soaking up with your favorite side like rice or bread. The bright red color alone makes it inviting and makes me excited to dig in.
What I love most about this stew is how simple ingredients come together to create such a satisfying meal. The combination of tomatoes, peppers, onions, and seasoning gives it a warm, homey feel that reminds me of family dinners. I usually like to let it simmer slowly so the flavors can really deepen—patience here really pays off!
When I serve Nigerian Chicken Stew, I like to pile it over fluffy white rice or soft yam because the sauce soaks in beautifully. It’s also great with fried plantains on the side for a little sweetness that balances the stew’s spice. This dish always brings a bit of sunshine to the table and feels like a big, friendly hug in food form.
Key Ingredients & Substitutions
Chicken: I love using drumsticks and thighs because they stay juicy and tender during stewing. You can also use a whole cut-up chicken or chicken breasts, but breasts may dry out faster.
Tomatoes and Peppers: Fresh tomatoes and red bell peppers build the stew’s rich base. If fresh aren’t available, canned crushed tomatoes work well. Feel free to adjust the heat by adding or removing scotch bonnet peppers based on your spice tolerance.
Onions, Garlic & Ginger: These provide depth and aroma. Using half the onions blended and half sautéed gives the stew a smooth yet hearty texture. Fresh garlic and ginger give a nice natural zing – no good substitutes here!
Tomato Paste: This thickens the stew and boosts the tomato flavor. If you don’t have it, cook fresh tomatoes a bit longer to get a thicker sauce.
Spices: Thyme and curry powder add an earthy note that’s classic in Nigerian stews. If you don’t have curry powder, you can use a mix of turmeric and coriander for a different twist. Smoked paprika is optional but adds a nice smoky hint.
Oil: Palm oil gives a unique earthiness and bright color but can be swapped for vegetable or canola oil for a milder taste and easier availability.
How Do I Make Sure the Chicken Stays Tender and Flavorful?
Keeping chicken juicy in the stew is key. Here’s how I do it:
- Season the chicken well with salt, pepper, and some onions before browning. This layers in flavor.
- Brown the chicken pieces in hot oil—this seals in juices and adds color and depth.
- Don’t rush the simmering. Cook on low heat with the lid on for at least 30 minutes to break down the meat into tender perfection.
- If the sauce looks too thick before the chicken is tender, add a splash of chicken broth or water. You want a saucy stew, not dry chicken.
- Keep an eye on the heat to avoid burning the sauce; stir occasionally to prevent sticking.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – it holds plenty of stew and cooks evenly without burning.
- Blender or food processor – helps puree the tomatoes and peppers smoothly.
- Wooden spoon – perfect for stirring the thick stew without scratching your pot.
- Sharp knife and cutting board – for chopping onions, peppers, and garlic easily.
- Measuring spoons – to add spices just right and keep the flavors balanced.
Flavor Variations & Add-Ins
- Use beef or goat meat instead of chicken for a richer, heartier stew.
- Add chopped spinach or kale at the end for a boost of greens and color.
- Include diced potatoes or carrots to make the stew more filling and add sweetness.
- Swap scotch bonnet peppers for milder chili if you prefer less heat but keep the flavor depth.
How to Make Nigerian Chicken Stew
Ingredients You’ll Need:
For The Chicken and Seasoning:
- 2 lbs chicken pieces (drumsticks, thighs, or a mix)
- Salt and black pepper, to taste
- 1 large red onion, chopped (half for seasoning, half for stew)
For The Stew Base:
- 3 large tomatoes, chopped (or 1 can of crushed tomatoes)
- 4 large red bell peppers, chopped (or red bell pepper and scotch bonnet pepper for heat)
- 4 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1/4 cup vegetable oil (palm oil or canola oil)
- 2 tbsp tomato paste
- 1 tsp thyme
- 2 bay leaves
- 1 tsp curry powder
- 1 tsp smoked paprika (optional)
- 1 to 2 scotch bonnet peppers (optional for spiciness)
- Chicken broth or water (1-2 cups, as needed)
For Garnish:
- Fresh parsley or cilantro, chopped
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation, including chopping and blending. Cooking time is roughly 45 minutes to allow the chicken to brown and stew until tender, so plan for about 1 hour total from start to finish.
Step-by-Step Instructions:
1. Prepare the Chicken:
Season your chicken pieces with salt, black pepper, and half of your chopped onions. Let this sit while you prepare the sauce to help flavor the meat.
2. Blend the Pepper and Tomato Mix:
In a blender, combine chopped tomatoes, red bell peppers, scotch bonnet peppers (if using), and the remaining chopped onions. Blend until you have a smooth, tasty base for your stew.
3. Brown the Chicken:
Heat about 2 tablespoons of oil in a large pot over medium heat. Add the seasoned chicken and brown it on all sides for about 8-10 minutes. Once browned, remove the chicken and set it aside.
4. Build the Stew Base:
In the same pot, add the remaining oil. Sauté minced garlic, ginger, and the leftover onions until they’re soft and fragrant. Stir in the tomato paste and cook for a few minutes to deepen its flavor.
Carefully pour in your blended pepper and tomato mixture, and cook it over medium heat for 10-15 minutes. Stir it occasionally until the sauce thickens and the raw smell disappears.
5. Add Spices and Simmer:
Mix in thyme, curry powder, smoked paprika (if using), bay leaves, salt, and black pepper. Return the browned chicken to the pot and coat it well with the sauce.
Add 1 to 2 cups of chicken broth or water—just enough to cover some of the chicken. Cover the pot and simmer on low heat for 30-40 minutes, stirring now and then until the chicken is fully cooked and the sauce is thickened.
6. Final Touches:
Taste the stew and adjust seasoning if needed. Before serving, sprinkle chopped fresh parsley or cilantro on top for a lovely fresh flavor.
Serve this delicious Nigerian Chicken Stew hot, alongside fluffy steamed white rice, fried plantains, yam, or good old-fashioned bread. Enjoy!
Can I Use Frozen Chicken for This Stew?
Yes, you can! Just be sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry to remove excess moisture, which helps achieve better browning.
What Can I Substitute for Scotch Bonnet Peppers?
If you can’t find scotch bonnet peppers, use habanero peppers or a milder chili like jalapeño depending on your heat preference. You can also omit them entirely for a milder stew.
How Should I Store Leftover Nigerian Chicken Stew?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to heat evenly.
Can I Make This Stew Ahead of Time?
Absolutely! The flavors actually improve after sitting for a few hours or overnight. Prepare the stew, then refrigerate and reheat when ready to serve.