Nigerian Chicken Stew Recipe
If you’ve ever wanted to dive into the heart of Nigerian cuisine, this Nigerian Chicken Stew Recipe is your golden ticket. It’s one of those dishes that feels like a warm hug — rich, flavorful, and perfectly balanced with a spicy kick that never overpowers. I first tried making this stew on a chilly evening, and it instantly became a go-to comfort food for me. Whether you’re new to West African cooking or looking to spice up your weeknight dinners, this stew is approachable yet deeply satisfying.
What’s truly special about the Nigerian Chicken Stew Recipe is how it takes simple ingredients — like juicy chicken, fresh tomatoes, and aromatic spices — and transforms them into a vibrant, deeply flavorful sauce that clings beautifully to every bite. It’s versatile, too; great for feeding a crowd or just treating yourself when you need some serious kitchen magic. Trust me, once you master this, you’ll want to make it again and again.
Ingredients You’ll Need
Each ingredient in this Nigerian Chicken Stew Recipe plays an important role, coming together to create that signature rich and spicy flavor we’re chasing. I always recommend using fresh produce and quality chicken for the best results, and don’t forget to adjust the peppers if you’re sensitive to heat.
- Bone-in chicken (thighs or drumsticks): These cuts stay juicy and absorb flavors better than breast, plus the bones add richness to the stew.
- Salt: Essential for enhancing all the flavors in the stew — don’t skip or skimp here.
- Black pepper: Adds subtle heat and depth without overwhelming other spices.
- Paprika: Brings a mild, smoky sweetness that rounds out the spice mix nicely.
- Curry powder: A touch of spice complexity that’s traditional in Nigerian stews.
- Thyme: Sharp and earthy, thyme amplifies the chicken’s savoriness beautifully.
- Onion (chopped): Provides foundational flavor and sweetness when sautéed.
- Vegetable oil: Neutral oil perfect for browning the chicken and simmering the sauce.
- Roma tomatoes: Firm and less watery, they create a thick, rich base for the stew.
- Red bell pepper: Adds sweetness and vibrant color to balance the heat.
- Red onion (small): Balances the tomato acidity with its gentle bite.
- Scotch bonnet peppers: This is your heat powerhouse – use 1 or 2 depending on your tolerance.
- Tomato paste: Concentrates the tomato flavor for a deep, robust stew.
- Garlic powder: Easy way to layer in fragrant garlic aroma without overpowering.
- Ginger powder: Adds a warm zing and complements the heat from the peppers.
- Bouillon cube: Boosts umami and deepens the stew’s savory notes effortlessly.
- Salt to taste: Adjust at the end after simmering to get seasoning just right.
Variations
I love that you can tinker with this Nigerian Chicken Stew Recipe depending on what you have on hand or your mood. I often adjust the heat level or swap the chicken cuts and it’s delicious every time.
- Mild version: If you’re not big on spice, use fewer scotch bonnet peppers or substitute with milder chili peppers. I’ve made this for family gatherings where kids are present by reducing the heat — still got that great flavor without the fiery punch.
- Hearty with potatoes: Adding boiled or fried potatoes stirred in at the end makes the stew even more filling. It’s a personal favorite for cozy weekend dinners.
- Different proteins: You can try this stew with turkey or even goat meat. Just remember to adjust the cooking time accordingly.
- Extra smoky: I once tried adding smoked paprika instead of regular and it gave the stew a beautiful smoky undertone — perfect for BBQ season.
How to Make Nigerian Chicken Stew Recipe
Step 1: Season and Brown Your Chicken
Start by seasoning your chicken thoroughly with salt, black pepper, paprika, curry powder, and thyme. Let it sit for at least 15 minutes if you have time — it really helps the flavors sink in. Then heat up your vegetable oil in a heavy-bottom pan, and brown the chicken pieces on all sides until golden. This step locks in the juices and builds foundational flavor for the stew. Don’t rush it — nicely browned chicken means a tastier dish!
Step 2: Blend Your Tomato-Pepper Sauce
While the chicken is browning (or before if you want to multitask), roughly chop the Roma tomatoes, red bell pepper, red onion, and scotch bonnet peppers. Toss them into a blender along with tomato paste, garlic powder, ginger powder, and the bouillon cube. Blend until smooth but still a bit textured — you want a sauce that’s thick and chunky enough to have some body.
Step 3: Simmer the Stew
Once the chicken is nicely browned, remove it from the pan and set aside. Using the same pan (no need to clean it — those flavorful browned bits are gold!), pour in your blended sauce. Cook on medium heat, stirring often until the sauce thickens and the raw tomato smell is gone — about 15-20 minutes. Then carefully add your chicken pieces back in, cover, and let everything simmer gently for 30-40 minutes. The chicken becomes tender and absorbs all those spicy, savory flavors we love.
How to Serve Nigerian Chicken Stew Recipe
Garnishes
I’m a fan of keeping garnishes simple here. A sprinkle of freshly chopped parsley or cilantro adds a nice fresh touch and brightens the rich stew. Sometimes, I add thinly sliced onions on the side for a crisp bite. It’s a small detail but makes the meal feel extra special.
Side Dishes
This Nigerian Chicken Stew Recipe pairs wonderfully with classic sides like steamed white rice or fluffy jollof rice to soak up all the sauce. I’ve also enjoyed it with Nigerian staples like pounded yam, fufu, or even boiled yams. When I want a lighter option, I go for couscous or a simple boiled plantain — you really can’t go wrong!
Creative Ways to Present
For special occasions, I like serving this stew in a big family-style bowl garnished with colorful bell pepper slices and fresh herbs for visual appeal. Another favorite is layering the stew over jollof rice in a pretty bowl and topping it with some crunchy fried plantain chips. It’s always a crowd-pleaser and looks so inviting on the table.
Make Ahead and Storage
Storing Leftovers
I usually cool leftover stew to room temperature, then store it in airtight containers in the fridge. It keeps well for 3 to 4 days, which is great for quick lunches or dinners. I’ve found that the flavors actually deepen the next day — it’s a happy surprise each time!
Freezing
Freezing this stew works beautifully. I portion it out into freezer-safe containers and it lasts up to 3 months. When I’m ready to enjoy it again, I thaw it overnight in the fridge, and it reheats perfectly without losing that fresh, vibrant flavor.
Reheating
To reheat, I gently warm the stew on the stovetop over low heat, stirring occasionally to prevent sticking and to warm it evenly. If the sauce has thickened too much in the fridge, a splash of water or broth helps loosen it back up without diluting flavors. Microwave works in a pinch, but stove warming is my preferred method for the best taste and texture.
FAQs
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Can I use boneless chicken for this Nigerian Chicken Stew Recipe?
Absolutely! Boneless chicken breast or thighs will work, but keep in mind they cook faster and can dry out if overcooked. Adjust your simmering time accordingly, and consider adding a bit more oil or broth to keep the stew moist.
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What can I substitute if I don’t have scotch bonnet peppers?
If you can’t find scotch bonnet peppers, habanero peppers are a close alternative with similar heat and fruity flavor. For less heat, try jalapeños or even red chili flakes, but remember that the flavor profile will be milder and slightly different.
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Is there a vegetarian version of this Nigerian Chicken Stew Recipe?
Yes! Simply omit the chicken and increase the quantity of vegetables or add hearty plant-based proteins like mushrooms, tofu, or even chickpeas. The tomato-pepper sauce is flavorful enough to carry the dish on its own.
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How spicy is this Nigerian Chicken Stew Recipe?
The heat level mainly depends on the scotch bonnet peppers used. Since these peppers are quite hot, this recipe can be fiery for some. You can control the spice by reducing the number of peppers or removing their seeds before blending.
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Can I make this stew in a slow cooker?
Definitely! Brown the chicken first for extra flavor, then transfer everything to a slow cooker with the blended sauce. Cook on low for 4-6 hours or until the chicken is tender. It’s a great set-it-and-forget-it method.
Final Thoughts
I hope you give this Nigerian Chicken Stew Recipe a try soon — it’s one of those dishes that feels like a little celebration in your mouth every time you eat it. Cooking it reminds me of family gatherings and warm conversations, and I love sharing that joy through food. Once you get the hang of balancing the spices and sauce, it becomes an effortless, go-to meal that fills your kitchen with amazing aromas and your table with smiles. Enjoy every flavorful bite!
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Nigerian Chicken Stew Recipe
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Nigerian
Description
This Nigerian Chicken Stew is a vibrant, flavorful dish featuring tender, bone-in chicken simmered in a rich and spicy tomato-pepper sauce. The stew combines a blend of aromatic spices, roasted tomatoes, bell peppers, and fiery scotch bonnet peppers, creating an iconic West African comfort food perfect served with rice or plantains.
Ingredients
For the Chicken:
- 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
For the Tomato-Pepper Sauce:
- 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
Instructions
- Prepare the Chicken: In a large bowl, season the cleaned bone-in chicken pieces with salt, black pepper, paprika, curry powder, and thyme. Mix well to coat the chicken evenly with the spices and set aside to marinate for at least 30 minutes.
- Sauté the Onion and Chicken: Heat vegetable oil in a large skillet or pot over medium heat. Add chopped onions and sauté until translucent. Add the marinated chicken pieces and sear on all sides until lightly browned. Remove the chicken and set aside.
- Prepare the Tomato-Pepper Sauce: Roast the Roma tomatoes, red bell pepper, red onion, and scotch bonnet peppers under a broiler or grill until the skins are slightly charred and soft. Allow to cool slightly, then blend them together with tomato paste, garlic powder, ginger powder, and the bouillon cube to create a smooth sauce.
- Cook the Stew: Pour the blended tomato-pepper sauce into the skillet or pot. Bring it to a simmer over medium heat, cooking for about 10 minutes until the sauce thickens and deepens in flavor.
- Combine Chicken and Sauce: Return the browned chicken pieces to the pot with the tomato sauce. Cover and simmer on low heat for 30 to 40 minutes, or until the chicken is cooked through and tender, stirring occasionally to prevent burning.
- Adjust Seasoning and Serve: Taste the stew and adjust salt as needed. Serve hot alongside steamed rice, fried plantains, or your preferred side dish.
Notes
- For milder heat, reduce the number of scotch bonnet peppers to one or remove the seeds.
- Roasting the vegetables before blending adds depth and smokiness to the sauce.
- You can substitute chicken thighs or drumsticks based on preference, but bone-in pieces provide better flavor and moisture.
- Leftover stew tastes even better the next day as flavors meld.
- This dish pairs excellently with white rice, boiled yam, or fried plantains for an authentic experience.
Keywords: Nigerian chicken stew, spicy chicken stew, West African stew, tomato pepper sauce, scotch bonnet chicken, traditional Nigerian recipe
