There’s something truly comforting and vibrantly flavorful about a Nigerian Chicken Stew Recipe. This stew bursts with rich, spicy tomato goodness, tender chicken, and a beautifully fragrant blend of indigenous spices that bring every bite to life. If you’re craving a dish that’s hearty, soul-satisfying, and bursting with culture, this stew is your next kitchen adventure.
Why You Should Make This Recipe
A Vibrant Flavor Explosion: This stew combines fresh tomatoes, peppers, and traditional Nigerian spices to deliver an unforgettable taste.
Perfectly Tender Chicken: The method of boiling, frying, then oven-baking the chicken ensures it’s juicy, flavorful, and with crispy edges.
Versatile and Comforting: Serve it with rice, beans, or any starch of choice to create a comforting and wholesome meal.
A True Cultural Experience: Making this Nigerian Chicken Stew Recipe lets you explore authentic West African cooking that connects you to rich culinary traditions.
Ingredients & Substitutions
Every ingredient in this Nigerian Chicken Stew Recipe plays a starring role, from the fresh and canned tomatoes that create the stew base to the layered spices that bring complexity. The oil helps meld these flavors beautifully, while the peppers give it just the right kick. Each component contributes to the stew’s distinct color, aroma, and taste.
- Chicken: Using fresh chicken pieces is ideal, but you can substitute with turkey if preferred for a leaner option.
- Tomatoes (fresh & canned): They bring sweetness and acidity to the stew; whole peeled tomatoes ensure a rich base when blended.
- Red Bell and Habanero Peppers: Add a smoky heat and depth—adjust the habanero amount if you prefer less spicy.
- Vegetable Oil: A neutral oil that withstands high heat, essential for frying until the stew’s oils begin to separate beautifully.
- Dried Thyme and Nigerian Red Pepper: These traditional spices bring aromatic warmth; if Nigerian red pepper isn’t available, a mix of smoked paprika and cayenne can work.
How to Make Nigerian Chicken Stew Recipe
Step 1: Prepare and Cook the Chicken
Begin by washing and cutting the chicken into bite-sized pieces. Boil the chicken with water, thyme, chicken bouillon cube, salt, and pepper until fully cooked. Then, for that irresistible crispy edge and added flavor, fry the pieces until golden brown. To finish, place the fried chicken on a rack and bake at 350°F for 10 minutes to lock in the juiciness and texture.
Step 2: Blend the Tomato and Pepper Mixture
While your chicken rests, blend your fresh roma tomatoes, canned whole peeled plum tomatoes (discard the liquid for a thicker stew), red bell pepper, and habanero peppers into a smooth puree. This vibrant mix is the hearty base that gives the stew its distinctive rich color and fiery flavor.
Step 3: Fry the Onion and Tomato Sauce
In a large pot, heat the vegetable oil and add sliced onions, frying just until they turn golden brown for a caramelized sweetness. Pour in the blended tomato mixture and let it fry gently for about 25 minutes. Stir often — patience is key here to reduce the stew properly, deepen its color, and see the oil start to separate, signaling a perfectly cooked sauce.
Step 4: Add Tomato Paste and Seasonings
Into the thickened sauce, stir in tomato paste and fry for another 5 minutes to intensify the tomato flavor. Then add chicken stock, dried thyme, Nigerian red pepper, Accent seasoning, a bouillon cube, and a bay leaf. Let everything simmer together, adding water if needed, and continue cooking for 15 minutes, allowing the rich spices to infuse fully.
Step 5: Combine Chicken and Simmer
Finally, add your golden baked chicken pieces into the stew. Let the chicken simmer gently in the thickened, flavorful sauce for a few minutes to soak up the spices and warmth—a perfect finish to this beloved Nigerian classic.
How to Serve Nigerian Chicken Stew Recipe
Garnishes
Sprinkle fresh chopped parsley or cilantro over the stew to add a burst of color and a herbaceous freshness that beautifully complements the deep flavors. Thinly sliced scallions or a handful of fried onions also make an excellent garnish for added texture and aroma.
Side Dishes
Nigerian chicken stew is traditionally served with plain white rice or jollof rice to soak up the luscious sauce. It also pairs wonderfully with pounded yam, boiled yams, plantains, or beans (like moi moi), bringing a comforting heartiness to your plate.
Creative Ways to Present
For a fresh twist, serve this stew over creamy mashed potatoes or alongside roasted vegetables for a fusion meal. Use vibrant bowls or stoneware to highlight the stew’s rich red hue—perfect for a dinner party or cozy family gathering that invites everyone to dig in enthusiastically!
Make Ahead and Storage
Storing Leftovers
After the stew cools, transfer leftovers into an airtight container and store in the fridge for up to 3 days. The flavors actually deepen overnight, making it a fantastic make-ahead meal to enjoy later.
Freezing
This Nigerian Chicken Stew Recipe freezes very well—just portion into freezer-safe containers or heavy-duty bags for up to 3 months. When you’re ready for a quick meal, thaw overnight in the fridge to preserve the stew’s lovely texture and flavors.
Reheating
Reheat your stew gently on the stove over low heat to avoid drying out the chicken. Stir occasionally and add a splash of water or stock if needed to bring back the luscious consistency. Avoid microwaving at high power to maintain the stew’s depth of flavor.
FAQs
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Can I make this Nigerian Chicken Stew Recipe less spicy?
Absolutely! You can reduce or omit the habanero peppers according to your heat preference. You can also use milder pepper varieties or add more bell peppers to balance the spice and keep the flavor robust.
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What can I use if I don’t have Nigerian red pepper?
If Nigerian red pepper isn’t available, try mixing smoked paprika with a touch of cayenne pepper to mimic the smoky, spicy notes. This substitution brings a similar warmth without sacrificing authenticity.
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Can I use other cuts of chicken in this recipe?
Yes, bone-in pieces like thighs or drumsticks work wonderfully because they stay juicy and flavorful. You can also use boneless pieces for convenience, but be careful not to overcook to keep them tender.
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Is this stew traditionally served with anything?
Traditionally, Nigerian Chicken Stew Recipe is served with rice (often plain white rice), yams, plantains, or beans. These sides help soak up the flavorful stew and make for a complete, hearty meal.
Final Thoughts
If you’re ready to dive into something rich, flavorful, and full of heart, this Nigerian Chicken Stew Recipe is waiting for you. It’s more than just a meal—it’s a beautiful journey of warmth, spice, and tradition. Gather your loved ones, cook with joy, and savor every spoonful of this delightful stew.
Print
Nigerian Chicken Stew Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6–8 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Nigerian
Description
This authentic Nigerian Chicken Stew features tender, flavorful chicken simmered in a rich, spicy tomato-based sauce infused with indigenous spices and herbs. Perfectly balanced with fiery habanero peppers and aromatic thyme, this stew is a staple in Nigerian cuisine and pairs wonderfully with rice, beans, or fufu for a hearty meal.
Ingredients
For the Stew
- ¼–½ cup vegetable oil
- 4 roma tomatoes, chopped
- 1 (28 oz) can whole peeled plum tomatoes, liquid discarded
- 2 tbsp tomato paste
- 1 red bell pepper, chopped
- 2 habanero peppers
- 1 medium onion, sliced
- 1 ½ tsp dried thyme
- 1 tbsp Nigerian red pepper (or Cameroonian red pepper)
- 1 tsp Accent seasoning
- 1 bay leaf
- 1 chicken bouillon cube
- Salt and pepper to taste
- 1 cup chicken stock
- Water as needed
For the Chicken
- 3 pounds chicken, cut into pieces
- Salt and pepper to taste
- 1 tbsp thyme
- 1 tsp garlic powder
- 1 chicken bouillon cube
Instructions
- Prepare the chicken: Wash and cut the chicken into bite-sized pieces. Place them in a pot and add enough water to cover. Season with 1 tablespoon thyme, 1 chicken bouillon cube, salt, and pepper to taste. Cook the chicken until fully done and tender.
- Fry and roast the chicken: Remove the chicken from the pot and fry it in vegetable oil until golden brown on all sides. Transfer the fried chicken pieces onto a rack and place them in a preheated oven at 350°F (175°C) for 10 minutes to finish cooking and develop deeper flavor. Set aside.
- Blend the pepper and tomato mixture: In a blender, combine the 4 roma tomatoes, red bell pepper, and habanero peppers. Puree the mixture until smooth.
- Begin stew base: Heat the vegetable oil in a large pot over medium heat. Add the sliced onions and fry until they turn golden brown and fragrant.
- Cook the tomato blend: Pour the blended tomato and pepper mixture into the pot with the onions. Fry this mixture for about 25 minutes, stirring continuously until it reduces, deepens in color, and the oil begins to separate from the tomato paste. Add the 2 tablespoons of tomato paste and continue frying for an additional 5 minutes to intensify the flavor.
- Add seasonings and simmer: Add 1 cup chicken stock, dried thyme, Nigerian red pepper, Accent seasoning, chicken bouillon cube, and bay leaf to the tomato sauce. Stir thoroughly to combine. Add water if the mixture is too thick. Simmer the stew uncovered for 15 minutes to allow flavors to meld.
- Combine chicken and stew: Add the roasted and fried chicken pieces back into the pot with the stew sauce. Simmer together for an additional 5-10 minutes to let the chicken absorb the flavors.
- Serve: Remove the bay leaf and season with additional salt and pepper if needed. Serve hot with rice, beans, or your preferred side dish.
Notes
- Adjust the number of habanero peppers for heat preference; start with 1 if you prefer mild spice.
- Frying the chicken before baking helps to seal in juices and adds a crispy texture.
- Be sure to stir the tomato sauce frequently to prevent burning or sticking to the pot.
- Chicken stock can be substituted with water or vegetable stock if preferred.
- This stew can be made ahead and keeps well refrigerated for 2-3 days; flavors deepen over time.
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