Go Back
undefined

Nigerian Chicken Stew: Bold Comfort Food for Family Nights

This Nigerian Chicken Stew is a flavorful dish that captures the essence of home-cooked comfort food.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Marination Time 30 minutes
Total Time 2 hours
Servings: 4 servings
Course: Chicken
Cuisine: Nigerian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Stew
  • 4 pieces Bone-in Chicken Thighs/Drumsticks The main protein providing rich flavor
  • 1 teaspoon Salt Enhances overall flavor; adjust to personal preference
  • 1 teaspoon Black Pepper Adds mild heat and complexity
  • 1 teaspoon Paprika Contributes color and a subtle smoky flavor
  • 1 tablespoon Curry Powder Infuses warmth and depth characteristic of Nigerian dishes
  • 1 teaspoon Thyme Imparts herbal notes that beautifully complement the chicken
  • 1 large Chopped Onion Base flavor component for depth; yellow or red onions work well
  • 2 tablespoons Vegetable Oil Ideal for searing chicken; can substitute with canola oil
For the Sauce
  • 4 pieces Roma Tomatoes Fresh tomatoes serve as the base for the stew
  • 1 piece Red Bell Pepper Adds sweetness and vibrant color to the sauce
  • 1 small Small Red Onion Contributes sweetness and additional flavor
  • 1 piece Scotch Bonnet Pepper Offers significant heat; feel free to substitute with milder peppers
  • 2 tablespoons Tomato Paste Thickens the stew while enriching the tomato flavor
For Seasoning
  • 1 teaspoon Garlic Powder Enhances savory depth of the stew
  • 1 teaspoon Ginger Powder Adds warmth and a slight touch of spiciness
  • 1 cube Bouillon Cube Boosts umami flavor; Maggi or Knorr is recommended
  • 1 teaspoon Additional Salt For final seasoning to taste

Equipment

  • Blender
  • Deep pot
  • mixing bowl

Method
 

Step‑by‑Step Instructions for Flavors of Nigeria
  1. In a large mixing bowl, combine the bone-in chicken thighs or drumsticks with salt, black pepper, paprika, curry powder, thyme, and chopped onion. Marinate for 30 minutes.
  2. Heat vegetable oil in a deep pot over medium-high heat. Sear the marinated chicken until golden brown, about 5-7 minutes on each side. Remove and set aside.
  3. Blend Roma tomatoes, red bell pepper, small red onion, and scotch bonnet pepper until smooth.
  4. Add tomato paste to the pot and sauté for about 2 minutes until deepened in color.
  5. Pour the blended tomato mixture into the pot and simmer for around 10 minutes.
  6. Stir in garlic powder, ginger powder, and the crumbled bouillon cube. Adjust salt as needed.
  7. Add the seared chicken back into the pot, cover, and simmer for 25-30 minutes on low heat until cooked through.

Notes

Allow the stew to sit overnight in the fridge to develop richer flavors.