Description
How to make hearty Nigerian chicken stew with tomatoes, peppers, and aromatic spices that delivers bold, comforting flavors in every bite.
Ingredients
Scale
Chicken and Base
- 3 lbs whole chicken, cut into pieces
- 2 medium onions, roughly chopped
- 4 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 bay leaves
Pepper Blend
- 6 large Roma tomatoes, roughly chopped
- 3 red bell peppers, seeded and chopped
- 2 scotch bonnet peppers, seeded (or to taste)
- 1/4 cup tomato paste
Seasonings and Oil
- 1/3 cup palm oil or vegetable oil
- 2 tsp curry powder
- 1 tsp thyme
- 2 chicken bouillon cubes
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 1 cup chicken stock
Instructions
- Season Chicken: Season chicken pieces generously with salt, pepper, and half the curry powder. Let sit for 15 minutes while you prep the vegetables – this makes all the difference.
- Blend Peppers: Blend tomatoes, bell peppers, scotch bonnets, onions, garlic, and ginger until smooth. This pepper base is your flavor foundation, so blend it really well.
- Brown Chicken: Heat oil in large pot over medium-high heat. Brown chicken pieces on all sides, about 8 minutes total. Remove and set aside – don’t worry about cooking through.
- Cook Base: Add pepper blend to the same pot. Cook for 15-20 minutes, stirring frequently, until the mixture darkens and reduces by half. This step builds incredible flavor.
- Add Seasonings: Stir in tomato paste, remaining curry powder, thyme, paprika, and bouillon cubes. Cook for 3 minutes until fragrant and the paste darkens slightly.
- Simmer Together: Return chicken to pot, add stock and bay leaves. Bring to boil, then reduce heat and simmer covered for 25 minutes until chicken is tender.
- Final Seasoning: Taste and adjust seasoning with salt, pepper, or more scotch bonnet. Let rest 5 minutes before serving – the flavors continue developing as it cools slightly.
Notes
- Don’t rush the pepper base cooking – this is where all the flavor develops and determines your final texture.
- Store in refrigerator up to 4 days or freeze portions for up to 3 months.
- Bone-in chicken pieces create the richest flavor, but boneless thighs work in a pinch.
- Adjust scotch bonnet peppers gradually – you can always add more heat but can’t take it away.
- Serve over rice, with bread, or alongside fried plantains for the most authentic experience.
- Make double batch since it freezes beautifully and tastes even better as leftovers.
Allergy Information: None
Nutrition
- Calories: 385 calories
- Fat: 22g
- Carbohydrates: 12g
- Protein: 36g