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
Scale
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.
