Name: Spicy Nigerian Chicken Stew: Hearty West African Flavor
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Ingredients: Base Ingredients for Spicy Nigerian Chicken Stew:; 8 bone-in, skin-on chicken thighs and drumsticks (about 3 lbs); 4 large red bell peppers, roughly chopped; 3-4 Roma tomatoes, roughly chopped; 2-4 scotch bonnet or habanero peppers (adjust to taste, deseed for less heat); 1 large red onion, divided (half roughly chopped, half finely diced); 6-8 cloves garlic, peeled; 2-inch piece fresh ginger, peeled; 4 tbsp tomato paste; Flavor Boosters & Seasonings:; 2 tsp curry powder; 1 tsp dried thyme; 2-3 bay leaves; 2 chicken bouillon cubes (crumbled) or 2 tsp chicken bouillon powder; Salt to taste; Freshly ground black pepper to taste; Cooking Essentials:; ½ cup vegetable oil; 1-2 cups water or chicken broth; Optional Extras:; 1 green bell pepper, chopped (for color and freshness); 1 cup chopped carrots or potatoes (for a fuller stew); A splash of palm oil (for authentic earthy flavor)

Description

Experience the vibrant heat of Spicy Nigerian Chicken Stew. A rich, flavorful dish with tender chicken and bold spices. Perfect for a warm, comforting meal.

Ingredients

Scale

Base Ingredients for Spicy Nigerian Chicken Stew:
8 bone-in, skin-on chicken thighs and drumsticks (about 3 lbs)
4 large red bell peppers, roughly chopped
3–4 Roma tomatoes, roughly chopped
2–4 scotch bonnet or habanero peppers (adjust to taste, deseed for less heat)
1 large red onion, divided (half roughly chopped, half finely diced)
6–8 cloves garlic, peeled
2-inch piece fresh ginger, peeled
4 tbsp tomato paste
Flavor Boosters & Seasonings:
2 tsp curry powder
1 tsp dried thyme
2–3 bay leaves
2 chicken bouillon cubes (crumbled) or 2 tsp chicken bouillon powder
Salt to taste
Freshly ground black pepper to taste
Cooking Essentials:
½ cup vegetable oil
1–2 cups water or chicken broth
Optional Extras:
1 green bell pepper, chopped (for color and freshness)
1 cup chopped carrots or potatoes (for a fuller stew)
A splash of palm oil (for authentic earthy flavor)

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Instructions

Prep Your Peppers & Aromatics:: First things first, get your pepper blend ready. Roughly chop your red bell peppers, Roma tomatoes, scotch bonnets (remember those gloves!), red onion, garlic, and ginger. Pop them all into a blender with a splash of water, just enough to get it going. Blend until it’s a smooth-ish puree, but not not completely liquified. I sometimes leave it a tiny bit chunky, I didn’t expect that to work but it does!
Brown the Chicken, Mama Tessa Style:: Now, grab a large, heavy-bottomed pot or Dutch oven. Heat a good amount of vegetable oil over medium-high heat. Pat your chicken pieces dry—this is CRUCIAL for browning! Season them with a little salt and pepper, then sear them in batches until they’re beautifully golden brown on all sides. Don’t overcrowd the pot, or they’ll steam instead of sear. I always try to rush this step and regret it, so take your time here, hon.
Sauté the Tomato Paste & Onion:: Remove the browned chicken and set aside. In the same pot, if there’s still enough oil, add a bit more if needed. Toss in your remaining chopped red onion and sauté until it’s translucent and fragrant, about 3-5 minutes. Then, add the tomato paste and stir it around for a good 5-7 minutes. This step, honestly, is where the magic starts. It deepens the flavor and color of our Spicy Nigerian Chicken Stew, transforming it from raw to rich. You’ll smell it, a sweet, concentrated tomato aroma.
Introduce the Pepper Blend:: Pour your blended pepper mixture into the pot with the tomato paste and onions. Stir everything together. Now, add your curry powder, dried thyme, bay leaves, and bouillon cubes. Give it a good stir. Bring this mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook down. This is called ‘frying’ the stew, and it’s essential. You’ll see the oil separate from the sauce, and the color will deepen. This takes about 20-30 minutes, or even longer. I’ve definitely undercooked it before and the stew just wasn’t as rich.
Simmer with the Chicken:: Once the sauce has ‘fried’ and the oil has separated, carefully add your browned chicken pieces back into the pot. Pour in about 1-2 cups of water or chicken broth, just enough to almost cover the chicken. Stir gently to combine everything. Bring it back to a simmer, then cover the pot again and let it cook on low heat for another 20-30 minutes, or until the chicken is tender and cooked through. I usually give it a little taste test here, adjusting salt and pepper.
Final Touches for Your Spicy Nigerian Chicken Stew:: Once the chicken is tender and the sauce has thickened to your liking, remove the bay leaves. Give it one last taste and adjust seasonings if needed. The stew should be rich, savory, and have that lovely kick. It should look glossy and inviting, with that deep, vibrant red. Sometimes I add a chopped green bell pepper during the last 10 minutes for a bit of freshness and color. Serve it hot, and get ready for some serious deliciousness!