Homemade Nigerian Chicken Stew (Comforting & Spicy)
A rich and spicy Nigerian chicken stew simmered in a bold pepper and tomato sauce. Traditional West African flavors in one deeply satisfying dish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4-6 servings 1x
Ingredients
Scale
2–3 lbs bone-in chicken parts
4 red bell peppers
1 (14 oz) can plum tomatoes or 4 fresh
2 red onions (1 for blending, 1 sliced)
2 garlic cloves
1 inch ginger root
1–2 Scotch bonnet peppers
2 tbsp tomato paste
1 tsp thyme
1 tsp curry powder
1 bouillon cube
Salt and pepper to taste
¼ cup oil (vegetable, canola, or palm)
Instructions
- Season chicken with salt, curry, thyme, and pepper. Marinate if possible.
- Brown chicken in hot oil, then set aside.
- Blend peppers, tomatoes, 1 onion, garlic, ginger, and Scotch bonnet until smooth.
- In same pot, fry tomato paste for 2 minutes. Add blended sauce. Cook down for 20–25 minutes.
- Add seasonings and browned chicken. Simmer for 25–30 minutes.
- Stir occasionally, add water if needed. Cook until chicken is tender and sauce is thick.
- Serve hot over rice, plantains, or yam.
Notes
Adjust heat to taste. Use palm oil for a traditional flavor. Freezes well and tastes even better the next day.