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Nigerian Chicken Stew

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.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Stew
Cuisine: Nigerian, West African
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Seasoning
  • 3 lb chicken pieces (drumsticks or thighs, bone-in)
  • 1 tbsp salt divided
  • 1 tsp black pepper
  • 1 tbsp curry powder
  • 1 tbsp dried thyme
Pepper-Tomato Base
  • 4 cups blended tomato and pepper mix tomatoes, red bell peppers, Scotch bonnet
  • 1 large onion sliced (reserve some for boiling chicken if desired)
  • 1 cup vegetable oil for frying and stew base
  • 2 tbsp tomato paste
  • 3 garlic cloves minced (use 3–4 cloves)
  • 1 inch fresh ginger peeled and grated
  • 2 seasoning cubes (Maggi or Knorr) crumbled
  • 1 bay leaf
  • 1 cup water or chicken broth for parboiling chicken (plus more as needed)

Equipment

  • Large Pot
  • Blender
  • Cutting Board
  • Chef's Knife

Method
 

  1. Season the chicken pieces with half of the salt, black pepper, curry powder, and dried thyme. Toss well to coat evenly.
  2. 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.
  3. Remove the chicken pieces from the pot, strain and reserve the cooking liquid (broth), and set both aside.
  4. 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.)
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.