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
Scale
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