Nigerian Chicken Stew (Authentic & Flavorful)

Nigerian Chicken Stew is a staple in many West African homes — bold, aromatic, spicy, and deeply comforting. The stew is built from a blend of tomatoes, red bell peppers, and hot peppers cooked down until thick and rich, then simmered with seasoned chicken pieces until tender.

This dish pairs beautifully with rice, fried plantains, boiled yams, pasta, couscous, or anything that can soak up its flavorful red sauce. It’s simple, hearty, and full of warm spices like curry and thyme.

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Why You’ll Love This Recipe

• Rich, slow-cooked tomato and pepper flavor
• Perfect balance of heat, sweetness, and savoriness
• Chicken becomes incredibly tender and juicy
• Pairs with almost any side dish
• Meal-prep friendly — tastes even better the next day

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Ingredients

For the chicken:

• 1 kg chicken (thighs, drumsticks, or a mix)
• Salt, to taste
• 1 teaspoon curry powder
• 1 teaspoon dried thyme
• 1 small onion, chopped

For the stew:

• 6–8 fresh tomatoes, chopped (or canned tomatoes)
• 2–3 red bell peppers
• 1–2 Scotch bonnet or habanero peppers (adjust spice level)
• 1 large onion
• 3–4 tablespoons vegetable oil
• 3–4 cloves garlic, minced
• 1 small piece fresh ginger
• 1–2 seasoning cubes or bouillon powder
• Salt, to taste
• 1–2 cups chicken broth (from the cooked chicken)

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Instructions

1. Season and Cook the Chicken

1. Add chicken to a pot with salt, curry powder, thyme, and chopped onion.
2. Add a small amount of water and steam on medium heat until the chicken releases its juices.
3. Cook until the chicken is almost done.
4. Optionally, brown the chicken in a little oil for added flavor.

2. Blend the Tomato & Pepper Base

1. Blend tomatoes, red bell peppers, Scotch bonnet (or habanero), onion, garlic, and ginger until smooth.
2. Pour into a pot and simmer for 10–15 minutes to reduce excess liquid.

3. Build the Stew

1. Heat oil in a large pot.
2. Add a little chopped onion and sauté until fragrant.
3. Pour in the reduced tomato-pepper blend.
4. Cook on medium heat for 10–15 minutes, stirring often, until the oil starts to separate from the sauce.

4. Add Chicken & Broth

1. Add the cooked chicken to the stew.
2. Pour in chicken broth as needed to reach your preferred consistency.
3. Add bouillon and more curry or thyme if desired.
4. Cover and simmer on low for 20–30 minutes until the chicken is tender and the stew is rich and flavorful.

5. Adjust & Serve

1. Taste and adjust salt and seasoning.
2. Serve hot with rice, pasta, yams, or plantains.

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Tips for Best Flavor

• Fry the tomato-pepper blend until the oil separates — this is key to deep, rich flavor.
• Browning the chicken adds an extra layer of taste.
• Simmer the stew on low heat so the flavors meld naturally.
• For extra richness, add a spoonful of tomato paste while frying.

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Variations

• Mild stew: Use fewer hot peppers.
• Extra spicy: Add more Scotch bonnet.
• Palm oil twist: Substitute some vegetable oil with palm oil for a traditional flavor.
• Veggie version: Add carrots, potatoes, or peas while simmering.

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Storage & Reheating

• Refrigerate for up to 4 days in an airtight container.
• Freeze for up to 3 months.
• Reheat on the stovetop with a splash of broth or water.

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Frequently Asked Questions

Is Nigerian Chicken Stew spicy?
It can be, depending on how many hot peppers you use. You can easily make it mild.

Can I make it with chicken breast?
Yes, but thighs and drumsticks stay more flavorful during long simmering.

Can I blend the tomatoes without cooking them first?
Yes — just cook down the blend properly in the oil to develop that rich stew flavor.