Name: Nigerian Chicken Stew Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Nigerian
Ingredients: 2.5 lbs bone-in chicken (thighs or drumsticks), cleaned; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon paprika; 1 teaspoon curry powder; 1 teaspoon thyme; 1 onion, chopped; 1/4 cup vegetable oil; 4 large Roma tomatoes; 1 large red bell pepper; 1 small red onion; 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

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I’m so excited to share this Nigerian Chicken Stew Recipe with you! It’s one of those dishes that fills your kitchen with the most inviting aroma and brings people together around the table. What I love most about this stew is its rich, spicy tomato base paired with tender, flavorful chicken – it’s comfort food with a vibrant twist that always impresses, whether you’re cooking for family or hosting friends.

This Nigerian Chicken Stew Recipe is truly special because it’s versatile, easy to make, and full of bold flavors that you can adjust to your heat preference. It works perfectly for weeknight dinners or weekend feasts, and if you’ve never tried making an authentic African tomato stew before, this one’s a fantastic place to start. Trust me, your taste buds will thank you!

Ingredients You’ll Need

These ingredients come together like old friends, creating a stew that’s beautifully balanced between smoky, spicy, and savory notes. When shopping, try to get fresh Roma tomatoes and real scotch bonnet peppers for that authentic kick – they really make a difference.

Bone-in chicken (thighs or drumsticks): Using bone-in pieces keeps the chicken juicy and flavorful throughout cooking.
Salt: The simplest seasoning but essential to bring out all the flavors.
Black pepper: Adds a mild heat and depth to the chicken seasoning.
Paprika: Gives a subtle smokiness and beautiful color to the chicken.
Curry powder: Boosts the warmth and complexity in the stew.
Thyme: This herb pairs beautifully with poultry and gives that signature Nigerian zest.
Onion (chopped): Sweetens and flavors the chicken as it marinates and cooks.
Vegetable oil: Choose one with a high smoke point for frying and simmering.
Roma tomatoes: Juicy and less watery, perfect for a thick tomato base.
Red bell pepper: Adds sweetness and color to complement the tomatoes.
Small red onion: Blends into the sauce for a mild but aromatic onion flavor.
Scotch bonnet peppers: For that fiery, fruity heat classic in Nigerian stews; adjust quantity if you want it less spicy.
Tomato paste: Concentrated tomato flavor that enriches the stew’s color and body.
Garlic powder: Brings a warm, garlicky undertone without overpowering the stew.
Ginger powder: Adds a subtle zing that complements the spices perfectly.
Bouillon cube: Deepens the savory notes; you can opt for chicken-flavored or vegetable-seasoned.
Salt to taste: Season as you cook to balance all the flavors harmoniously.

Variations

I like to tweak this Nigerian Chicken Stew Recipe depending on the season or what’s in my pantry. Sometimes I swap chicken parts or adjust the peppers to suit my guests’ spice tolerance. Make it your own!

Use chicken breast: If you prefer lean meat, though it cooks faster and is less juicy, keep a close eye so it doesn’t dry out. I tried it once, and it was a lighter but still tasty version.
Add vegetables: Some folks stir in diced carrots or green beans towards the end for extra texture and nutrition.
No scotch bonnet? Use habaneros or jalapeños: It won’t be exactly the same heat profile, but it’s a good substitute if you’re not near a specialty store.
Milder version: Cut down on the spicy peppers and use bell peppers for sweetness, which kids and less adventurous eaters will appreciate.
Make it vegan: Replace the chicken with hearty veggies like mushrooms and add smoked tofu for protein.

How to Make Nigerian Chicken Stew Recipe

Step 1: Season and Sauté the Chicken

Start by cleaning your chicken pieces, then season them with salt, black pepper, paprika, curry powder, and thyme. I like to let the chicken sit a few minutes with the chopped onion—it helps tenderize and infuse flavor. Heat your vegetable oil in a deep skillet or pot over medium heat, then brown the chicken on all sides for about 8-10 minutes. The goal here is to get that nice golden crust without fully cooking the chicken yet—this step locks in the juices.

Step 2: Blend the Tomato-Pepper Sauce

While the chicken is browning, combine your Roma tomatoes, red bell pepper, small red onion, scotch bonnet peppers, and tomato paste in a blender. Pulse until you get a smooth, rich red sauce. If you prefer a chunkier stew, blend less. This part is fun because the vibrant color of the sauce means you’re halfway to a delicious meal already!

Step 3: Cook Down the Sauce

Lower the heat a bit and carefully pour the blended sauce into the pot with the chicken. Stir in garlic powder, ginger powder, and crumble the bouillon cube. Let everything simmer gently for 20-30 minutes, stirring occasionally. This slow simmer thickens the stew, deepens the flavors, and makes the chicken incredibly tender. Don’t rush this part – patience really pays off here.

Step 4: Final Taste and Adjustments

After the stew has thickened and the chicken is cooked through, taste and adjust your salt or spice levels as needed. If the stew feels too thick, add a splash of water or chicken broth. This step lets you tailor the stew perfectly to your liking before serving.

How to Serve Nigerian Chicken Stew Recipe

Nigerian Chicken Stew Recipe - Recipe Image

Garnishes

I like to garnish this stew with freshly chopped parsley or cilantro for a pop of color and freshness. Sometimes, I add thin slices of fresh chili on top if we want extra heat at the table. It’s such a simple touch but really elevates the whole dish.

Side Dishes

This Nigerian Chicken Stew pairs beautifully with classic sides like steamed white rice, Jollof rice, or fluffy fufu. On busy days, I even serve it with simple boiled yams or plantains – they soak up the stew’s rich sauce so well and make every bite comforting.

Creative Ways to Present

For special occasions, I like serving the stew in a rustic earthenware bowl surrounded by a ring of golden fried plantains and a sprinkle of toasted nuts for crunch. It’s a beautiful, colorful spread that delights my guests visually and taste-wise.

Make Ahead and Storage

Storing Leftovers

Leftover Nigerian Chicken Stew keeps wonderfully in an airtight container in the fridge for up to 3 days. I’ve found that the flavors actually deepen with a bit of rest, so sometimes I make this stew a day ahead to really let it shine.

Freezing

This stew freezes well too. Just cool it completely and transfer to a freezer-safe container or bags. When I freeze it, I like to label the date and usually eat it within 2 months for best taste and texture.

Reheating

To reheat, gently warm the stew over low-medium heat on the stove, stirring occasionally. Adding a splash of water will help loosen the sauce if it thickened too much in the fridge. Reheated carefully, the chicken stays tender and the sauce tastes just as vibrant as freshly made.

FAQs

Can I use boneless chicken for Nigerian Chicken Stew Recipe?

Absolutely! Boneless chicken works fine and cooks faster, but it’s easy to overcook and dry out. If you go boneless, keep a close eye on cooking time and use thighs for more moisture.
How spicy is this Nigerian Chicken Stew Recipe?

The heat mainly comes from the scotch bonnet peppers, which are quite spicy. You can reduce the number or substitute with milder peppers to suit your taste—it’s very flexible.
What can I serve instead of rice?

If you want to change it up, serve the stew with traditional Nigerian fufu, boiled yams, mashed potatoes, or even fresh bread to dip into the rich sauce.
Can I make the sauce in advance?

Yes! You can prepare and store the tomato-pepper sauce in the fridge up to two days ahead. Then just add the chicken and finish cooking when ready.

Final Thoughts

This Nigerian Chicken Stew Recipe reminds me of cozy family dinners filled with laughter and good food. It’s a dish that feels like a warm hug, and I’m confident you’ll enjoy making it as much as eating it. Give it a try, have fun in your kitchen, and share the experience with those you love – that’s what cooking is all about, after all.