Bold, aromatic, and irresistibly comforting, Nigerian Chicken Stew is the heartbeat of many West African kitchens. With its deep-red color and simmered layers of tomato, pepper, onions, and spices, this stew brings warmth to every meal. Often enjoyed over rice, yams, or plantains, it’s a dish that turns simple ingredients into a robust, soulful experience.
Table of Contents
Nigerian Chicken Stew Recipe
⏱️ Prep & Cook Details
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Servings: 6
- Calories: ~420 per serving
🧂 Ingredients
- 3 lbs chicken pieces (drumsticks or thighs)
- 1 tbsp salt (divided)
- 1 tsp black pepper
- 1 tbsp curry powder
- 1 tbsp dried thyme
- 4 cups blended tomatoes + red bell peppers + Scotch bonnet (pepper mix)
- 1 large onion, sliced
- 1 cup vegetable oil (for frying & stew base)
- 2 tbsp tomato paste
- 3–4 garlic cloves, minced
- 1 inch ginger, grated
- 2 seasoning cubes (Maggi or Knorr)
- 1 bay leaf
🍳 Instructions
- Season the chicken: Combine chicken with half the salt, black pepper, curry, and thyme. Mix well.
- Parboil the chicken: Add seasoned chicken to a pot with onions, garlic, ginger, seasoning cubes, and 1 cup water. Cook for 12–15 minutes until partially done.
- Fry or broil the chicken: Heat oil in a large pot and lightly fry the chicken until golden OR broil until crisp.
- Fry the tomato blend: In the same pot, add tomato paste and fry 2 minutes. Pour in the blended pepper mix and cook 20–25 minutes, stirring often.
- Add chicken & broth: Return chicken pieces and strained broth to the stew. Add bay leaf and remaining salt if needed.
- Simmer: Cook another 15 minutes until the stew thickens and oil separates on top.
- Serve: Enjoy over rice, fried plantains, boiled yams, or your favorite sides.
Substitutions & Dietary Swaps
- Chicken: Swap with turkey, goat meat, or tofu for a lighter alternative.
- Oil: Reduce amount for a lean version; stew can be cooked with as little as ¼ cup.
- Scotch bonnet: Replace with jalapeño or cayenne for mild heat.
- Tomatoes: Use canned crushed tomatoes if fresh aren’t available.
Chef’s Pro Tips
- Frying the pepper mix properly is the key to avoiding a raw tomato taste.
- Allowing the oil to rise to the top signals the stew is well cooked.
- Use bone-in chicken for deeper flavor.
- Broiling instead of deep frying creates a cleaner, lighter stew.
Make Ahead, Storage & Reheating
- Make Ahead: Blend the pepper mix up to 3 days ahead.
- Fridge: Store stew in airtight containers for 5–6 days.
- Freezer: Freezes well for up to 3 months.
- Reheat: Warm on stovetop over low heat; add a splash of broth if thick.
Troubleshooting & Common Mistakes
- Stew is too sour: Cook longer to reduce acidity.
- Too oily: Skim excess oil after cooking.
- Not spicy enough: Add extra Scotch bonnet or chili powder.
- Stew is too thick: Add chicken broth gradually.
- Bland flavor: Boost seasoning cubes, thyme, and curry.
Flavor Pairings & Serving Suggestions
This Nigerian Chicken Stew pairs beautifully with:
Authentic Nigerian Chicken Stew
This rich and spicy Nigerian chicken stew is made with a deeply flavored tomato and pepper base, tender bone-in chicken, and warm aromatics. Perfect over rice, yams, or plantains.
Ingredients
Equipment
Method
- Season the chicken pieces with half of the salt, black pepper, curry powder, and dried thyme. Toss well to coat evenly.
- Add the seasoned chicken to a pot along with a handful of sliced onions, minced garlic, grated ginger, seasoning cubes, and about 1 cup of water or broth. Bring to a simmer and parboil for 12–15 minutes until the chicken is partially cooked and the broth is flavorful.
- Remove the chicken pieces from the pot, strain and reserve the cooking liquid (broth), and set both aside.
- Heat the vegetable oil in a large pot over medium heat. Fry the parboiled chicken in batches until lightly golden and crisp on the edges, then set aside. (Alternatively, broil or air-fry the chicken for a lighter option.)
- In the same pot with the flavored oil, add the tomato paste and fry for 2–3 minutes, stirring constantly, until it darkens slightly and smells sweet rather than raw.
- Pour in the blended tomato and pepper mix. Cook over medium heat for 20–25 minutes, stirring often, until the mixture reduces, thickens, and the oil begins to separate from the stew base.
- Add the fried chicken pieces back into the pot along with the bay leaf and enough reserved chicken broth to reach your desired stew consistency. Taste and adjust with the remaining salt if needed.
- Lower the heat and simmer for another 15 minutes, or until the chicken is tender, the flavors are well developed, and a layer of oil has risen to the top of the stew.
- Serve the Nigerian chicken stew hot over steamed rice, with boiled yams, fried plantains, or your favorite sides.
Notes
For extra depth of flavor, blend your pepper mix with a small onion and allow the stew base to fry until it loses its raw tomato taste. Adjust the heat level by increasing or reducing the Scotch bonnet peppers.
FAQs
Can I make Nigerian Chicken Stew without frying?
Yes! Broiling or air-frying the chicken is healthier and produces similar flavor.
What is the best pepper ratio?
For balance: 4 tomatoes, 1 red bell pepper, and 1 Scotch bonnet.
Why is my stew sour?
It needs longer cooking time to reduce the natural acidity of tomatoes.
Can I use canned tomatoes?
Absolutely! choose high-quality crushed or whole peeled tomatoes.
How do I thicken the stew?
Cook uncovered to allow liquid to evaporate naturally.
Is Nigerian Chicken Stew spicy?
Traditionally, yes! but you can adjust heat to taste.
Conclusion
This Nigerian Chicken Stew recipe brings bold flavor and heartwarming comfort to any dinner table. Whether you serve it with rice, plantains, or yams, it’s a versatile staple that never disappoints. Ready to explore more West African flavors? Check out our other recipes and keep cooking boldly!