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Nigerian Chicken Stew

This Nigerian Chicken Stew is a rich, spicy West African classic made with tender chicken simmered in a flavorful tomato and pepper sauce. Perfect for serving over rice, yams, or fried plantains, it's a comforting meal that's ideal for family dinners and meal prep.
Print Recipe
Prep Time 20 minutes
Cook Time 1 minute
Total Time 21 minutes
Ingredients Method Notes

Ingredients
  

  • Chicken
  • 2½ lbs chicken thighs or drumsticks
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp paprika
  • 1 tsp dried thyme
  • Stew Base
  • 6 ripe tomatoes roughly chopped
  • 2 red bell peppers chopped
  • 2 Scotch bonnet peppers adjust to taste
  • 1 large onion divided
  • 4 garlic cloves
  • 1 tbsp tomato paste
  • Cooking Ingredients
  • ¼ cup vegetable oil
  • 2 cups chicken stock
  • 2 bay leaves
  • 1 tsp curry powder
  • 1 tsp dried thyme
  • Salt and black pepper to taste
  • Optional Garnishes
  • Fresh parsley chopped
  • Sliced green onions

Method
 

  1. Season the chicken with salt, black pepper, paprika, and thyme. Let it marinate for at least 20 minutes.
  2. Place the chicken in a large pot with half of the sliced onion and 1 cup of the chicken stock.
  3. Cover and simmer for 20–25 minutes until the chicken is nearly cooked through. Reserve the cooking liquid.
  4. If desired, lightly brown the cooked chicken in a skillet for extra flavor. Set aside.
  5. In a blender, combine tomatoes, bell peppers, Scotch bonnet peppers, garlic, and the remaining onion. Blend until smooth.
  6. Heat vegetable oil in a large pot over medium heat.
  7. Stir in the tomato paste and cook for 2 minutes.
  8. Pour in the blended tomato mixture and cook for 20–30 minutes, stirring occasionally, until thickened and the raw tomato flavor has cooked out.
  9. Add curry powder, dried thyme, bay leaves, and the reserved chicken stock. Stir well.
  10. Return the cooked chicken to the pot.
  11. Simmer for another 20–25 minutes, allowing the chicken to absorb the rich sauce.
  12. Taste and adjust salt and pepper as needed.
  13. Remove bay leaves before serving.
  14. Garnish with chopped parsley or green onions if desired and serve hot.

Notes

  • Chicken thighs and drumsticks provide the most authentic flavor and stay tender during cooking.
  • Reduce the Scotch bonnet peppers for a milder stew or add more for extra heat.
  • This stew tastes even better the next day as the flavors continue to develop.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Serve with steamed white rice, jollof rice, fried plantains, boiled yam, or crusty bread for a complete meal.