Nigerian Chicken Stew
Nigerian Chicken Stew is a rich and flavorful dish that's packed with tender chicken pieces simmered in a spicy tomato and pepper sauce. The stew has a beautiful deep red…
By Emily
•
•
Reading time: 6 min
Tip: save now, read later.
Nigerian Chicken Stew is a rich and flavorful dish that’s packed with tender chicken pieces simmered in a spicy tomato and pepper sauce. The stew has a beautiful deep red color thanks to blended tomatoes, red bell peppers, and Scotch bonnet peppers, giving it a mildly spicy kick that really wakes up your taste buds. It’s a hearty, comforting meal that’s perfect for anyone who loves a little heat and a lot of flavor.
I love making this stew because the aroma that fills the kitchen as it cooks instantly feels like a warm hug. The slow-cooked chicken soaks up all the spices, making each bite juicy and tasty. One tip I always follow is to use fresh, ripe tomatoes and peppers for the best flavor, and if you like it less spicy, you can adjust the heat by using fewer Scotch bonnet peppers or swapping in milder ones.
My favorite way to serve Nigerian Chicken Stew is over fluffy white rice or alongside fried plantains. It’s the kind of dish that brings people together, perfect for family dinners or sharing with good friends. Every time I make it, it reminds me of lively gatherings full of laughter and great food, making it more than just a stew but a special part of the meal and memories.
Key Ingredients & Substitutions
Chicken: Using skin-on chicken thighs or drumsticks adds great flavor and keeps the meat juicy. If you prefer white meat, chicken breasts work fine but watch cooking time to avoid drying out.
Peppers: Fresh red bell peppers and Scotch bonnet peppers are key for color and heat. For less spice, reduce the Scotch bonnet or swap for milder peppers like jalapeño or red chili.
Tomatoes: Fresh, ripe tomatoes give natural sweetness. If fresh aren’t available, canned tomatoes can be a good backup, but avoid flavored or seasoned ones to keep control over spices.
Oil: Vegetable or palm oil works well. Palm oil gives a richer, traditional taste and deep red color, but vegetable oil is a handy substitute if palm oil isn’t available.
How Do You Know When Nigerian Chicken Stew Is Perfectly Cooked?
Timing and simmering are key to tender chicken and thick, flavorful stew:
- Brown the chicken first to lock in juices and create nice flavor.
- Simmer gently — low heat means the sauce thickens slowly and flavors develop deeply.
- Cook long enough (25–30 mins) so chicken is tender, but avoid overcooking to keep it juicy.
- Watch for the oil to separate from the sauce (you’ll see bright orange oil on top) — this shows the stew is rich and ready.
- If stew seems thin, simmer uncovered a bit more to get that perfect thickness.
Patience really helps here, and stirring occasionally prevents burning. This slow cook lets the chicken soak up all the spicy, tomato goodness.
Equipment You’ll Need
- Large heavy-bottomed pot or deep skillet – perfect for browning chicken and simmering the stew evenly.
- Blender – to quickly blend fresh tomatoes and peppers into a smooth sauce.
- Wooden spoon – great for stirring without scratching your pot.
- Tongs – handy for turning chicken pieces while browning.
- Sharp knife and cutting board – to chop your fresh vegetables and seasonings cleanly and safely.
Flavor Variations & Add-Ins
- Swap chicken for turkey or fish – turkey thighs work well for a similar taste, while fish makes a lighter stew.
- Add chopped carrots or green beans – adds a subtle sweetness and some crunch.
- Include smoked paprika or curry powder – these spices add a different layer of warmth and depth.
- Stir in coconut milk near the end – this gives the stew a creamy, slightly sweet touch while balancing the heat.
Nigerian Chicken Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs chicken pieces (thighs, drumsticks, or a mix), skin on
- 3 large fresh tomatoes, chopped
- 3 large red bell peppers, chopped
- 1–2 Scotch bonnet peppers (or habanero), chopped (adjust to spice preference)
- 1 large onion, chopped (half for blending, half for frying)
- 4 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1/4 cup vegetable oil (or palm oil)
- 2 tsp tomato paste
- 2 tsp paprika (optional, for color and mild flavor)
- 1 tsp thyme (dried or fresh)
- 2 bay leaves
- Salt to taste
- Black pepper to taste
- 1-2 cups chicken stock or water
How Much Time Will You Need?
This Nigerian Chicken Stew takes about 45 minutes in total. You’ll spend around 15 minutes preparing and blending the ingredients and browning the chicken, then about 30 minutes simmering the stew until the chicken is tender and the sauce is perfectly thick and flavorful.
Step-by-Step Instructions:
1. Prepare the Pepper Mixture:
Put the chopped tomatoes, red bell peppers, Scotch bonnet peppers, and half of the chopped onion into a blender. Blend everything smoothly and set it aside for later.
2. Season the Chicken:
Rub the chicken with salt, black pepper, and half of the minced garlic and ginger. Let it marinate for at least 20 minutes. This helps the chicken soak up all the flavors.
3. Brown the Chicken:
Heat half the oil in a large pot or skillet over medium-high heat. Add the chicken pieces and brown them on all sides—this takes about 5 to 7 minutes. When browned, remove the chicken and set it aside.
4. Fry Onions and Garlic:
In the same pot, add the remaining oil if needed. Sauté the rest of the onions, garlic, and ginger until golden brown and fragrant.
5. Add Tomato Paste:
Stir in the tomato paste and cook for 2 to 3 minutes, letting it darken and deepen in color—that adds a rich taste to the stew.
6. Cook the Blended Pepper Mixture:
Pour the blended tomatoes and pepper mix into the pot. Stir well and cook on medium heat for 15 to 20 minutes. Stir occasionally until the sauce thickens and you see the oil start to separate on top, showing the stew is ready.
7. Season the Stew:
Add the thyme, bay leaves, salt, and pepper to taste. Mix everything together so the flavors blend.
8. Simmer the Chicken:
Put the browned chicken back into the pot. Add about 1 cup of chicken stock or water. Add more if needed to cover the chicken partially. Cover the pot and simmer on low heat for 25 to 30 minutes, or until the chicken is tender and fully cooked.
9. Final Touches:
Taste the stew and add more seasoning if you like. If the stew feels too thin, simmer uncovered for a few minutes until it thickens to your liking.
10. Serve and Enjoy:
Sprinkle fresh thyme or parsley on top if you like. Serve the Nigerian Chicken Stew hot with fluffy white rice, fried plantains, or anything you love!
Can I Use Frozen Chicken for Nigerian Chicken Stew?
Yes, you can use frozen chicken, but make sure to thaw it completely in the refrigerator overnight before cooking. This helps the chicken cook evenly and prevents excess moisture from diluting the stew.
How Can I Make the Stew Less Spicy?
To reduce the heat, use fewer Scotch bonnet peppers or substitute them with milder peppers like jalapeños or red bell peppers. Removing the seeds also lowers the spice level while keeping the flavor.
Can I Prepare the Stew in Advance?
Absolutely! Nigerian Chicken Stew often tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to three days. Reheat slowly on the stove or in the microwave, stirring occasionally for even heating, and add a splash of water or stock if the sauce thickens too much.
