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Nigerian Chicken Stew

Nigerian Chicken Stew: A Heartwarming One-Pot Wonder

Discover the rich flavors of Nigerian Chicken Stew, a comforting and hearty dish that's gluten-free and perfect for any occasion.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Nigerian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 lbs Bone-in Chicken Thighs or Drumsticks Boneless can speed up cooking.
  • 1 tsp Salt Adjust according to taste.
  • 1 tsp Black Pepper Customize based on preference.
  • 1 tbsp Paprika Provides color and smokiness.
  • 1 tbsp Curry Powder Mild version can be swapped.
  • 1 tbsp Thyme Fresh or dried.
  • 1 large Onion Shallots can be used if preferred.
  • 2-3 tbsp Vegetable Oil Olive oil or sunflower oil can be used.
  • 4 large Roma Tomatoes Fresh tomatoes yield the best flavor.
  • 1 large Red Bell Pepper Yellow or green bell peppers can substitute.
  • 1 small Small Red Onion Yellow onions work well too.
  • 1-2 whole Scotch Bonnet Peppers Use less for a milder stew.
  • 2 tbsp Tomato Paste Double-concentrated can be used.
  • 1 tsp Garlic Powder Fresh garlic is an excellent substitute.
  • 1 tsp Ginger Powder Adjust if using fresh ginger.
  • 1 cube Bouillon Cube Vegetable or chicken broth works as an alternative.

Equipment

  • Deep Pot
  • Blender
  • Mixing Bowl

Method
 

Step-by-Step Instructions for Nigerian Chicken Stew
  1. In a large mixing bowl, combine chicken with salt, black pepper, paprika, curry powder, thyme, and chopped onion. Marinate for at least 30 minutes.
  2. Heat oil in a deep pot over medium-high heat. Add marinated chicken and sear until golden brown, about 5–7 minutes per side. Remove and set aside.
  3. Blend fresh Roma tomatoes, red bell pepper, small red onion, and scotch bonnet peppers until smooth. Set aside.
  4. In the same pot, add more oil if needed and stir in tomato paste. Fry for about 2 minutes to caramelize.
  5. Pour blended mixture into the pot, stir well, and simmer on medium heat for 10 minutes. Add garlic powder, ginger powder, bouillon cube, and salt to taste.
  6. Return seared chicken to the pot, cover, and reduce heat to low. Simmer for 25–30 minutes. Adjust consistency with water if needed.
  7. Once chicken is tender, serve hot alongside rice, flatbreads, or yam.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 10gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 2000IUVitamin C: 50mgCalcium: 30mgIron: 2mg

Notes

Store stew in an airtight container for up to 4 days in the fridge, or freeze for up to 2 months. Reheat gently before serving.

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