Chicken Stew

Nigerian Chicken Stew Recipe is a vibrant, comforting dish that brings bold West African flavors to your table with juicy, seasoned chicken simmered in a rich, spiced tomato sauce. If you love flavorful weeknight dinners and want to learn a straightforward way to make a stew that pairs perfectly with rice or plantains, this recipe will quickly become a favorite. For more ideas on easy, crowd-pleasing chicken meals to serve alongside this stew, check out this collection of delicious chicken recipes.

why make this recipe

Nigerian chicken stew is more than a meal—it’s a pantry-friendly, adaptable comfort food. It uses basic ingredients you probably already have: canned or fresh tomatoes (or both), peppers, onions, and warm spices. The technique of searing the chicken first locks in flavor and gives the finished stew a depth you won’t get from just boiling. It’s also quick to put together: with a short marinating time and about an hour from start to finish, this dish is perfect for busy weeknights and weekend dinners alike.

Beyond convenience, this stew is versatile. Serve it over fluffy white rice for a classic presentation, spoon it over mashed potatoes for a hearty twist, or use it as a flavorful topping for roasted cauliflower for a low-carb option. It freezes well, making it useful for meal prep and leftovers. Plus, the balance of spicy, savory, and slightly sweet tomato notes usually wins over both kids and adults.

how to make Nigerian Chicken Stew

This step-by-step overview breaks the process into approachable stages: marinate, sear, make the sauce, and simmer. Follow the full ingredients and directions below for precise measurements and timing.

• Marinate the chicken: Season the chicken with salt and spices and let it rest to absorb the flavors.
• Brown the pieces: Searing adds caramelized edges and deeper flavor.
• Blend and cook the sauce: Fresh tomatoes and peppers are blended and reduced for a vibrant base.
• Simmer to finish: Return the chicken to the sauce and simmer until tender and infused with flavor.

Take your time with the simmering step; that’s where the sauce thickens and the flavors marry. If you’re short on time, you can shorten simmering slightly, but plan for at least 20–30 minutes to let the chicken become fully tender and the sauce concentrate.

Ingredients :

• 2.5 lbs bone-in chicken (thighs or drumsticks), cleaned
• 1 teaspoon salt (for seasoning the chicken)
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon curry powder
• 1 teaspoon thyme
• 1 onion, chopped (for marinating)
• 1/4 cup vegetable oil
• 4 large Roma tomatoes
• 1 large red bell pepper
• 1 small red onion (for the sauce)
• 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

Ingredient notes and substitutions:

• Scotch bonnet peppers are traditional and give authentic heat and fruitiness. If you prefer milder stew, use one scotch bonnet or substitute with a jalapeño plus a pinch of smoked paprika for depth.
• You can use canned whole peeled tomatoes (about 28 ounces) in place of fresh Roma tomatoes; drain slightly before blending.
• For a lower-sodium option, swap the bouillon cube for 1 cup low-sodium chicken broth and adjust salt to taste.
• If you want skin-on chicken for more flavor, that’s fine; you can also remove the skin after cooking if you prefer less fat.
• For a vegetarian take, consider roasted eggplant or firm tofu as a replacement for chicken—adjust cooking times accordingly.

Directions :

1. Season the chicken with salt, black pepper, paprika, curry powder, thyme, and the chopped onion. Toss or rub so the spices coat the pieces evenly. Let marinate for 30 minutes to allow flavors to penetrate.
2. In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken in a single layer and sear until browned on both sides, about 3–5 minutes per side. You may need to do this in batches to avoid crowding. Once browned, remove the chicken and set aside.
3. While the chicken rests, blend the Roma tomatoes, red bell pepper, small red onion, and scotch bonnet peppers into a smooth mixture. If your blender is struggling, add a few tablespoons of water to help it puree.
4. Return the skillet to medium heat and fry the tomato paste in the remaining oil for about 2 minutes, stirring constantly; this deepens the paste’s flavor and reduces its raw edge.
5. Pour in the blended sauce, reduce the heat to medium, and cook for 10 minutes, stirring occasionally. The mixture will bubble and reduce slightly.
6. Stir in the garlic powder, ginger powder, bouillon cube, and salt to taste. Combine well so the cube dissolves evenly.
7. Return the seared chicken to the skillet, nestling pieces into the sauce. Reduce the heat to low, cover, and simmer for 25–30 minutes, or until the chicken is tender and the stew has thickened to your liking. Uncover during the last 5–10 minutes if you want a thicker sauce.
8. Taste and adjust salt or spice level before serving.

Pro Tips for Success Nigerian Chicken Stew

• Pat the chicken dry before seasoning. Removing excess moisture helps the chicken brown better during searing.
• Don’t skip searing. The fond (brown bits) left in the pan after browning adds savory depth when you deglaze with the blended tomato sauce.
• Control the heat from scotch bonnets by starting with one pepper and adding more to taste in the blended sauce. Remember that simmering concentrates heat.
• Use a wide, heavy-bottomed skillet or Dutch oven so the sauce cooks evenly and reduces without burning.
• Taste as you go. Because bouillon cubes and canned tomatoes vary in saltiness, adjust seasoning near the end.
• If your sauce seems thin, remove the lid and simmer on low for an extra 10 minutes until it reaches desired thickness.

Flavor Variations Nigerian Chicken Stew

• Smoky twist: Add 1 teaspoon smoked paprika and a splash of roasted red pepper puree to introduce smoky notes that complement the stew’s heat.
• Coconut and peanut: Stir in 1/2 cup coconut milk and 2 tablespoons peanut butter midway through simmering for a creamy, West-African-inspired variation.
• Herb-forward: Finish with a handful of chopped fresh cilantro or parsley and a squeeze of lime to brighten the stew right before serving.
• Tomato-forward: For a sweeter tomato profile, add 1 teaspoon sugar or a grated carrot to the sauce before simmering to balance acidity.

Serving Suggestions Nigerian Chicken Stew

• Classic: Serve hot over steamed white rice (jasmine or long-grain) to soak up the rich sauce.
• West African pairing: Plate with fried ripe plantains and a side of steamed greens like spinach or kale.
• Low-carb option: Spoon the stew over cauliflower rice or alongside roasted vegetables for a lighter meal.
• Bread-friendly: Offer crusty bread or warm flatbreads to dunk into the sauce—especially popular when you want to mop up every last drop.
• Family-style: Present the stew in a deep serving dish and allow diners to spoon it over individual starches for a communal, homey presentation.

Storage and Freezing Instructions Nigerian Chicken Stew

• Refrigerator: Cool the stew to room temperature, then transfer to an airtight container. Store for up to 3–4 days. Reheat gently over low heat on the stove to prevent drying out.
• Freezer: Freeze the stew in freezer-safe containers or heavy-duty zip-top bags for up to 3 months. For best texture, remove bones before freezing, or freeze as-is and reheat until the meat easily falls off the bone.
• Thawing and reheating: Thaw in the refrigerator overnight. Reheat on the stovetop over low heat, stirring occasionally, or in a covered dish in the oven at 325°F (160°C) until warmed through. If the sauce thickened during storage, add a splash of water or broth to loosen it while reheating.

Nutrition Facts (Per Serving) — estimate

Serving size: 1 of 6 servings

• Calories: ~390 kcal
• Protein: ~28 g
• Carbohydrates: ~8 g
• Fat: ~25 g
• Fiber: ~2 g
• Sodium: ~820 mg

Notes on nutrition: These values are approximate and will vary with the exact cut of chicken, whether skin is used, the amount of oil, and the bouillon cube brand. To reduce sodium, use low-sodium bouillon or omit it and add low-sodium chicken broth instead, adjusting salt to taste.

FAQ About Nigerian Chicken Stew

What type of chicken is best for Nigerian chicken stew?

Bone-in pieces like thighs or drumsticks are preferred because they stay moist during simmering and add depth to the sauce. Thighs are particularly forgiving and flavorful; white meat (breasts) can dry out if overcooked. If you use bone-in pieces with skin, you’ll get extra richness, but you can remove the skin after cooking for a leaner dish.

Can I make this stew with boneless chicken or without browning?

Yes, you can use boneless chicken, but reduce the simmering time since boneless pieces cook faster and can dry out. Browning is recommended for flavor; however, if you skip searing, add a bit more seasoning and simmer carefully to develop taste. A quick sautéed browning even for 2–3 minutes per side is a good compromise.

How can I reduce the heat without losing flavor?

Use only one scotch bonnet or substitute with a milder pepper such as a poblano or jalapeño, and balance heat with a teaspoon of sugar or grated carrot to add sweetness. You can also remove the seeds and membranes from the scotch bonnet before blending; most of the heat is contained there. Simmering the sauce with a peeled potato for the first 10 minutes can absorb some capsaicin—discard the potato later.

Is there a substitute for fresh tomatoes if they are out of season?

Canned whole or crushed tomatoes work excellently and often offer consistent flavor year-round. Use a 28-ounce can of whole peeled tomatoes, drain slightly, and blend briefly for a fresh texture. Reduce the added water and simmer a bit longer to concentrate the flavor if the canned tomatoes taste watery.

How do I thicken my chicken stew if it’s too thin?

Remove the lid and simmer uncovered on low so the liquid reduces. You can also whisk a teaspoon of cornstarch with cold water and stir it into the simmering stew to thicken quickly. Another natural thickener is mashing a small portion of the cooked tomatoes in the pot to release more body into the sauce.

Can I make this recipe ahead of time for a gathering?

Absolutely. The flavors often improve after a day as they meld together. Make the stew, cool it, and refrigerate overnight. Reheat gently on the stove before serving. If you plan to prepare it well ahead, store the rice or plantains separately and reheat them fresh to maintain texture.

Final Thoughts

Nigerian Chicken Stew is a reliable, flavorful dish that brings warmth and spice to the dinner table with straightforward technique and accessible ingredients. Whether you’re introducing West African flavors to your family or looking for a dependable weeknight meal that reheats beautifully, this stew is a smart choice. Keep a jar of tomato paste, a few dried spices, and a couple of scotch bonnets in your pantry, and you’ll be one skillet away from a comforting, satisfying meal any night of the week.

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