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Nigerian Chicken Stew Recipe

Savory Nigerian Chicken Stew Recipe for Comforting Flavor

Enjoy this Nigerian Chicken Stew Recipe, a celebration of bold flavors from West African cuisine, perfect for sharing.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Nigerian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 kg Chicken (bone-in preferred) Boneless is a quicker alternative.
For the Seasoning
  • 1 tsp Salt Adjust to taste.
  • 1 tsp Black Pepper Adds subtle heat.
  • 1 tsp Paprika For color and mild flavor.
  • 1 tsp Curry Powder Or substitute with garam masala.
  • 1 tsp Thyme Fresh or dried works well.
  • 1 medium Onion Yellow onion preferred.
For the Sauce
  • 2-3 tbsp Vegetable Oil Olive oil or palm oil can be used.
  • 4 medium Roma Tomatoes Canned crushed tomatoes work too.
  • 1 medium Red Bell Pepper Contributes sweetness.
  • 1 small Small Red Onion Intensifies flavor.
  • 1-2 whole Scotch Bonnet Peppers Substitute with habanero or omit.
  • 2 tbsp Tomato Paste Essential for sauce consistency.
  • 1 tsp Garlic Powder Fresh garlic can be used.
  • 1 tsp Ginger Powder Fresh ginger is also an option.
  • 1 cube Bouillon Cube Homemade stock can replace.
For the Garnish
  • 2 tbsp Fresh Herbs (Parsley or Cilantro) Enhances freshness.
  • to taste Scallions Optional for garnish.
  • to taste Lime Juice Optional for brightness.

Equipment

  • large bowl
  • Skillet
  • Blender

Method
 

Step-by-Step Instructions
  1. In a large bowl, combine chicken pieces with salt, black pepper, paprika, curry powder, thyme, and chopped onion. Mix thoroughly and marinate for 30 minutes at room temperature.
  2. Heat 2-3 tablespoons of vegetable oil in a large skillet over medium-high heat. Sear the marinated chicken for 5-7 minutes on each side until golden brown. Remove and set aside.
  3. Blend the Roma tomatoes, red bell pepper, small red onion, and scotch bonnet peppers until smooth.
  4. In the same skillet, add the tomato paste and fry for 2 minutes. Pour in the blended tomato mixture, reduce heat and simmer for 10 minutes.
  5. Stir in garlic powder, ginger powder, and crumbled bouillon cube. Simmer for an additional 2-3 minutes.
  6. Return the seared chicken to the skillet, cover, and simmer on low heat for 25-30 minutes, basting occasionally.
  7. Garnish with freshly chopped herbs and serve hot with rice, fried plantains, or yams.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 25gProtein: 30gFat: 20gSaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 30IUVitamin C: 80mgCalcium: 2mgIron: 10mg

Notes

Allow the chicken to marinate for flavor and adjust spices to your preference. Can use garam masala instead of curry powder.

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