Description

How to make authentic Spicy Nigerian Chicken Stew with tender chicken, rich tomatoes, and fiery peppers that will transport your taste buds to West Africa.

Ingredients

Scale

Main Components:
2.5–3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks work well), cleaned
1/2 cup vegetable oil
3 large red bell peppers, stemmed and deseeded
4–5 medium Roma tomatoes, quartered
1–3 scotch bonnet peppers (or habanero), stemmed (adjust to heat preference)
Aromatic Base:
1 large red onion, roughly chopped, plus 1/2 medium red onion, thinly sliced
4–5 large garlic cloves, peeled
1-inch piece fresh ginger, peeled and roughly chopped
3 tablespoons tomato paste
Spices & Seasonings:
1 tablespoon curry powder
1 teaspoon dried thyme
2 chicken bouillon cubes, crushed or dissolved
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
Liquid:
1–1.5 cups water or chicken stock

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Instructions

Prep Ingredients: Begin by cleaning and generously seasoning your chicken with salt and black pepper. Separately, blend the red bell peppers, Roma tomatoes, and scotch bonnets until smooth. Also, blend the roughly chopped red onion, garlic, and ginger into a paste.
Sear Chicken: Heat vegetable oil in a large pot over medium-high. Sear seasoned chicken pieces until golden brown on all sides, about 5-7 minutes per batch. This develops deep flavor. Remove chicken and set aside, reserving the oil.
Sauté Pepper Base: In reserved oil, sauté sliced red onion until softened. Stir in tomato paste, cooking 2-3 minutes to caramelize. Add blended pepper mix and cook, stirring frequently, until oil separates from the stew base.
Season & Simmer: Stir in ginger-garlic-onion paste, curry powder, thyme, crushed bouillon, salt, and black pepper. Cook for 5 minutes, allowing spices to bloom. Pour in water or stock, bringing the base to a gentle simmer.
Cook Chicken: Gently return seared chicken pieces to the simmering stew, ensuring they are mostly submerged. Cover the pot, reduce heat to low. Let this Spicy Nigerian Chicken Stew simmer for 30-35 minutes until chicken is fork-tender.
Thicken & Finish: After simmering, remove the lid. If the stew is too thin, increase heat slightly and continue cooking uncovered for 10-15 minutes, stirring. This allows the sauce to thicken beautifully, intensifying its authentic flavor.
Serve & Enjoy: Taste and adjust seasoning as needed for your perfect Spicy Nigerian Chicken Stew. Serve this rich, authentic West African dish hot with white rice, boiled yams, or plantains. It’s a truly comforting and satisfying meal.

Notes

Cook the pepper mix until oil separates to avoid a raw taste and deepen the stew’s authentic flavor.

Store cooled stew in an airtight container in the refrigerator for up to 3-4 days to maintain freshness.

Use bone-in, skin-on chicken for superior flavor; boneless chicken can be used but will reduce depth.

Serve this rich stew hot with white rice, boiled yams, or plantains for a truly comforting and satisfying meal.

Blend pepper mix and ginger-garlic-onion paste up to two days ahead, refrigerating in separate airtight containers to save time.

Deeply caramelize tomato paste until dark mahogany to release profound umami and intensify the stew’s overall depth.

**Allergy Information:** Soy, Gluten, Dairy