Description
A rich, vibrant Nigerian chicken stew with a smoky tomato base and tender chicken, perfect for a comforting and hearty meal.
Ingredients
Scale
- 3 pounds bone-in, skin-on chicken pieces (thighs and drumsticks)
- 6 medium fresh tomatoes (~900g / 2 pounds)
- 3 large red bell peppers
- 1–2 scotch bonnet peppers (to taste)
- 2 medium yellow onions, roughly chopped
- 4 cloves garlic, minced
- 1-inch piece ginger, grated
- 3 tablespoons tomato paste
- ½ cup (120 ml) vegetable or palm oil
- 1 cup (240 ml) chicken broth or water
- 2 bay leaves
- 1 teaspoon dried thyme or a few sprigs fresh thyme
- Salt and black pepper to taste
- 1 or 2 seasoning cubes or bouillon (optional, e.g., Maggi or Knorr)
Instructions
- Rinse chicken pieces and pat dry. Season generously with salt and pepper. Set aside.
- Preheat oven to 400°F (200°C). Place tomatoes, red bell peppers, and scotch bonnet peppers on a baking sheet. Roast for about 20 minutes, turning halfway, until skins are charred and blistered. Let cool.
- Transfer roasted vegetables to a blender. Add chopped onions, garlic, and grated ginger. Blend until smooth but slightly textured.
- Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown chicken pieces in batches, about 3-4 minutes per side. Remove and set aside.
- In the same pot, add tomato paste and cook for 2-3 minutes, stirring constantly. Pour in blended tomato and pepper mixture. Stir and simmer for about 5 minutes until thickened and deepened in color.
- Return browned chicken to the pot. Add chicken broth or water, bay leaves, thyme, seasoning cubes, and additional salt and pepper if needed. Stir gently, cover, reduce heat to low, and simmer for 30-40 minutes until chicken is tender and stew thickens.
- Taste and adjust seasoning as needed.
- Serve hot over rice, fufu, or with your favorite side.
Notes
Roasting the peppers and tomatoes is essential for deep flavor. Avoid overcrowding the pot when browning chicken to ensure caramelization. Let stew rest 5-10 minutes before serving to meld flavors. If stew is too watery near the end, simmer uncovered for 10 minutes to reduce.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Cuisine: Nigerian
Nutrition
- Serving Size: 1 cup (about 1 servi
- Calories: 320
- Fat: 18
- Carbohydrates: 10
- Fiber: 2
- Protein: 28
Keywords: Nigerian chicken stew, Nigerian stew recipe, chicken stew, comfort food, spicy chicken stew, one-pot meal