Nigerian Chicken Stew
Nigerian Chicken Stew is a flavorful and comforting dish packed with tender chicken pieces simmered in a rich, spicy tomato sauce. The stew is made with a blend of fresh…
Tip: save now, cook later.Nigerian Chicken Stew is a flavorful and comforting dish packed with tender chicken pieces simmered in a rich, spicy tomato sauce. The stew is made with a blend of fresh tomatoes, red bell peppers, onions, and traditional spices that give it a vibrant color and a delicious kick. It’s a perfect meal for anyone who loves bold, home-cooked flavors.
I always enjoy making this stew because it fills the kitchen with the wonderful aroma of spices and simmering tomatoes. One tip I like to share is to blend the peppers and tomatoes really well to get a smooth, thick sauce that clings to the chicken beautifully. It’s a simple step that makes a big difference in texture and taste.
My favorite way to serve Nigerian Chicken Stew is over fluffy rice or with soft fried plantains on the side. It’s a dish that brings people around the table and sparks great conversations. Every time I make it, it reminds me of lively family gatherings and the warmth of sharing a hearty meal together.
Key Ingredients & Substitutions
Chicken: Using a mix of drumsticks, thighs, and breasts gives great flavor and texture. Dark meat stays juicy, while breasts cook faster. If you want, skinless chicken works too, but skin adds nice richness.
Tomatoes & Red Bell Peppers: They create the sauce base and give stew its bright color. If fresh tomatoes aren’t ripe, canned tomatoes can work. For heat, add fresh red chilies or substitute with chili powder.
Onions, Garlic & Ginger: These build the aromatic foundation. Having one onion blended with tomatoes for sauce, while frying the other, adds layers of flavor you don’t want to skip.
Oil: Vegetable oil is common, but palm oil is traditional and adds a unique taste and rich color. If you’re new to palm oil, you can start by mixing it with vegetable oil.
Seasonings: Curry powder and thyme give the stew its distinct taste. If you don’t have seasoning cubes, use chicken bouillon or adjust with salt and stock. Smoked paprika is optional but adds nice depth.
How Can I Get the Perfect Thick and Flavorful Stew Sauce?
The sauce is the heart of Nigerian Chicken Stew, and here’s how to get it just right:
- Blend well: Blend tomatoes, peppers, and one onion until smooth for a silky sauce.
- Cook low and slow: After sautéing spices, simmer the blended sauce on medium heat for 15-20 minutes. This reduces water and brings out sweetness.
- Watch the oil: When the oil separates and rises, it’s a sign your sauce is flavorful and well cooked.
- Use broth wisely: Add some reserved chicken broth if it gets too thick, but don’t add too much or the sauce will lose color and taste.
Patience here makes all the difference. Take your time to let flavors blend and the sauce develop a rich body that hugs the chicken perfectly.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking chicken evenly and simmering the stew.
- Blender or food processor – makes blending tomatoes and peppers into a smooth sauce easy.
- Sharp knife – helps with chopping onions, peppers, and garlic precisely.
- Wooden spoon – great for stirring without scratching your pot.
- Measuring spoons – to add the right amount of spices and seasonings.
Flavor Variations & Add-Ins
- Swap chicken for goat meat or beef for a different taste and texture that’s hearty and rich.
- Add sliced carrots or green beans to the stew for more veggies and a fresh bite.
- Use smoked paprika and add a little cayenne pepper if you want more heat and smoky flavor.
- Stir in chopped spinach or kale near the end for a boost of color and nutrition.
Nigerian Chicken Stew Recipe
Ingredients You’ll Need:
For the Chicken:
- 2 lbs chicken pieces (a mix of drumsticks, thighs, and breasts)
- Salt to taste
- 1 seasoning cube
- 1 tsp curry powder (half of total amount)
For the Tomato Sauce:
- 4 large ripe tomatoes (roughly chopped, 3 for blending, 1 for frying)
- 3 large red bell peppers (or red bell peppers mixed with fresh red chili for heat)
- 2 medium onions (one chopped for sautéing, one for blending)
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 3 tbsp vegetable oil (or palm oil for authentic flavor)
- 1 seasoning cube
- 1 tsp curry powder (the remaining half)
- 2 tsp thyme (dried or fresh)
- 1 tsp smoked paprika (optional, for depth)
- Salt to taste
- Fresh rosemary or curry leaves for garnish
- Water or chicken broth as needed
How Much Time Will You Need?
This Nigerian Chicken Stew will take approximately 1 hour to prepare and cook. This includes about 20-30 minutes for marinating, 15 minutes for parboiling the chicken, and 30-40 minutes for simmering the stew to develop rich flavors and tender chicken.
Step-by-Step Instructions:
1. Prepare and Marinate the Chicken:
Start by cleaning the chicken pieces thoroughly. Season them with salt, one seasoning cube, and half a teaspoon of curry powder. Let the chicken marinate for about 20-30 minutes to soak in the flavors.
2. Parboil the Chicken:
Place the seasoned chicken in a pot and cover with enough water. Bring to a boil, then reduce the heat and let it simmer until the chicken is almost cooked, about 15 minutes. Once done, take the chicken out and set it aside. Keep the broth for later use.
3. Prepare the Tomato and Pepper Base:
Chop 3 of the ripe tomatoes, the red bell peppers, and one onion roughly, then blend them into a smooth sauce.
4. Cook Your Aromatics:
In a large pot, heat the oil on medium heat. Finely chop the remaining onion and sauté until it becomes translucent. Add the minced garlic, ginger, thyme, and the remaining curry powder. Fry these for about 2 minutes until they release a wonderful aroma.
5. Add and Reduce the Sauce:
Pour the blended tomato and pepper mixture into the pot. Simmer it on medium heat, stirring regularly. Let it cook until it reduces and the oil starts to separate from the sauce, which usually takes around 15-20 minutes.
6. Season the Stew:
Mix in the second seasoning cube, smoked paprika if you’re using it, and adjust salt to your taste.
7. Combine Chicken with Sauce and Simmer:
Return the parboiled chicken pieces to the pot. If the sauce seems thick, add some of the reserved chicken broth or water. Let the stew simmer uncovered on low heat for 20-30 minutes so the flavors blend and the chicken finishes cooking completely.
8. Final Touches:
Check the seasoning one last time. Add fresh rosemary or curry leaves on top and let it simmer for another 5 minutes for extra aroma and flavor.
9. Serve and Enjoy:
Serve your warm Nigerian Chicken Stew alongside white rice, fried plantains, or yam for a delicious, hearty meal that is sure to bring everyone to the table.
Can I Use Frozen Chicken for Nigerian Chicken Stew?
Yes, you can use frozen chicken, but be sure to thaw it completely in the fridge overnight before cooking. This helps ensure even cooking and better texture in the stew.
Can I Make Nigerian Chicken Stew Ahead of Time?
Absolutely! The stew tastes even better the next day as the flavors deepen. Store it in an airtight container in the fridge for up to 3 days, then reheat gently on the stove.
What Can I Substitute for Palm Oil?
If you don’t have palm oil, vegetable oil or sunflower oil works fine. Palm oil adds a unique flavor and color, but the stew will still be delicious with other oils.
How Should I Store Leftover Nigerian Chicken Stew?
Keep leftovers in a sealed container in the fridge for up to 3 days. Reheat on medium heat with a splash of water or broth to loosen the sauce if it thickens too much.
