Description
This Nigerian Chicken Stew is a vibrant and flavorful dish made with tender bone-in chicken simmered in a rich tomato-pepper sauce spiced with paprika, curry powder, thyme, and scotch bonnet peppers. Perfectly seasoned and simmered to perfection, this stew offers a spicy and aromatic experience ideal for pairing with white rice or fried plantains.
Ingredients
Scale
For the Chicken:
- 2.5 lbs bone-in chicken (thighs or drumsticks), cleaned
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 1 teaspoon thyme
- 1 onion, chopped
- 1/4 cup vegetable oil
For the Tomato-Pepper Sauce:
- 4 large Roma tomatoes
- 1 large red bell pepper
- 1 small red onion
- 2 scotch bonnet peppers (or 1 for less heat)
- 2 tablespoons tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 bouillon cube
- Salt to taste
Instructions
- Season the Chicken: Season the chicken pieces evenly with salt, black pepper, paprika, curry powder, thyme, and the chopped onion. Allow the chicken to marinate for 30 minutes to absorb the spices and flavors deeply.
- Sear the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces and sear them until they are browned on both sides, developing a rich crust. Remove the chicken from the skillet and set aside.
- Prepare the Sauce: In a blender, combine the Roma tomatoes, red bell pepper, small red onion, and scotch bonnet peppers. Blend until you achieve a smooth and consistent sauce mixture.
- Cook the Sauce: Using the same skillet, reduce the heat to medium and fry the tomato paste for 2 minutes to enhance its flavor. Pour in the blended tomato-pepper sauce and continue to cook for about 10 minutes, allowing the mixture to reduce slightly and intensify in taste.
- Season the Stew: Add garlic powder, ginger powder, crumbled bouillon cube, and salt to the sauce. Stir well to combine all the seasonings evenly into the stew base.
- Simmer: Return the seared chicken pieces into the skillet with the sauce. Lower the heat to a gentle simmer and cook uncovered for 25 to 30 minutes, or until the chicken is tender and the stew thickens nicely, allowing the flavors to meld together.
- Serve: Serve the Nigerian chicken stew hot alongside white rice, fried plantains, or cauliflower rice as preferred for a delicious and comforting meal.
Notes
- Adjust scotch bonnet peppers according to your heat preference; reduce if you prefer milder stew.
- Bone-in chicken thighs or drumsticks work best for flavor and tenderness.
- Marinating the chicken longer than 30 minutes can enhance flavor further.
- This stew pairs wonderfully with traditional Nigerian side dishes like jollof rice or moi moi.
- Leftovers can be stored in the refrigerator for up to 3 days and taste even more flavorful when reheated.
Nutrition
- Serving Size: 1 serving (about 1 chicken thigh with sauce)
- Calories: 360 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 95 mg
