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A vibrant bowl of Nigerian Chicken Stew, richly colored and steaming.

Classic Nigerian Chicken Stew

This rich and flavorful Nigerian Chicken Stew is a classic dish, perfect for a hearty family meal. Tender chicken pieces are simmered in a vibrant, spiced tomato and bell pepper sauce, creating a dish that's both comforting and incredibly delicious.
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Prep Time 45 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 30 minutes
Servings 6 people
Calories 450 kcal

Equipment

  • Pot
  • Food processor or blender
  • Dutch oven
  • Oven

Ingredients
  

For the Chicken

  • 2-3 lbs chicken pieces thighs, drumsticks, or a mix, bone-in and skin-on

For the Pepper Mix

  • 6-8 medium ripe Roma tomatoes
  • 2-3 Tatashe red bell peppers
  • 1-2 Ata rodo, adjust to your spice preference Scotch bonnet peppers
  • 1 medium, roughly chopped onion

Aromatics & Enhancers

  • 1 large, thinly sliced or chopped onion
  • 4-5 cloves, minced garlic
  • 1 inch, grated (optional) ginger
  • 1/4 cup tomato paste
  • 1/2 cup (or less if using fried chicken fat) vegetable oil

Seasoning

  • 2-3 such as Knorr or Maggi bouillon cubes or powder
  • 1 teaspoon curry powder
  • 1/2 teaspoon thyme
  • Salt to taste
  • Black pepper to taste

Chicken Stock

  • 1-2 cups Chicken Stock from boiling the chicken, or store-bought

Instructions
 

Prepare the Chicken

  • Wash chicken thoroughly and season generously with half the sliced onion, 1-2 bouillon cubes, salt, black pepper, curry powder, and thyme. Marinate for at least 30 minutes, or ideally an hour, in the fridge.

Cook the Chicken

  • Place marinated chicken in a pot with about ½ cup of water and cook until tender (15-20 minutes); reserve the chicken stock.

Fry/Bake the Chicken

  • Remove chicken from stock. Deep-fry until golden brown and crispy, or bake at 400°F (200°C) for 20-30 minutes, flipping halfway, until golden. Set aside.

Prepare the Pepper Mix

  • While chicken cooks, wash and chop tomatoes, red bell peppers, Scotch bonnets, and remaining onion. Blend until smooth. If too watery, boil it down for 10-15 minutes to reduce moisture.

Sauté Aromatics

  • Heat vegetable oil in a pot over medium heat. Sauté the remaining sliced onion until translucent (3-5 minutes), then add minced garlic and grated ginger (if using) and cook for another minute until fragrant.

Brown the Tomato Paste

  • Add tomato paste to the pot and stir continuously over medium-low heat for 5-7 minutes, until it deepens in color and smells savory, developing sweetness and removing raw tomato taste.

Cook the Pepper Mix

  • Pour blended pepper mix into the pot. Add remaining bouillon, curry powder, thyme, and salt. Simmer on low, covered, for 30-45 minutes, stirring occasionally. The stew is ready when oil separates and floats to the top, and the mixture is thick and rich.

Combine and Simmer

  • Gently add fried/baked chicken and reserved chicken stock to the stew. Stir to coat the chicken, adjust seasoning, and simmer for another 10-15 minutes for flavors to meld.

Serve Hot

  • Serve your Nigerian Chicken Stew hot.

Notes

For a deeper flavor, marinate the chicken overnight. Adjust the amount of Scotch bonnet peppers to your desired spice level. If you prefer a smoother stew, you can pass the pepper mix through a sieve after blending. Serve this delicious stew with rice, pounded yam, eba, or boiled plantains.