Nigerian Chicken Stew

Why You’ll Love This Recipe

This Nigerian Chicken Stew is packed with vibrant flavors, balancing heat from habanero peppers with the savory depth of thyme, curry, and chicken broth. It’s a perfect comfort food that’s simple to make yet full of bold, aromatic tastes. With tender chicken thighs cooked in a rich, spicy sauce, it can be paired with anything from rice to low-carb alternatives like cauliflower rice or shirataki noodles. The versatility, along with the ease of preparation, makes it ideal for weeknight dinners or meal prepping.

Ingredients

• 2 lbs chicken thighs

• 3 tomatoes

• 1 red bell pepper

• 1 habanero pepper (use ½ for a milder heat)

• ½ cup olive oil

• 1 cup chicken stock

• 1 onion

• 1 teaspoon bouillon powder

• ½ teaspoon thyme

• ½ teaspoon black pepper

• ½ teaspoon curry powder

• ½ teaspoon salt

• Extra salt and black pepper for rubbing the chicken

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Rub the chicken thighs with salt and black pepper and set aside in a bowl.

2. Heat olive oil in a wide skillet and brown the chicken thighs on each side for about 10 minutes. Once browned, remove the chicken and set aside.

3. Blend the tomatoes, red bell pepper, habanero pepper, and half of the onion, adding minimal water to retain the flavor.

4. In the same skillet, sauté the remaining chopped onion until translucent.

5. Pour in the blended tomato and pepper mixture and cook for 5 minutes.

6. Add the chicken thighs, chicken stock, bouillon powder, thyme, black pepper, curry powder, and salt to the pan. Bring to a boil and simmer for about 20 minutes, or until the chicken is fully cooked.

Servings and Timing

• Servings: 6

• Prep Time: 10 minutes

• Cook Time: 45 minutes

• Total Time: 55 minutes

Variations

• Spice Level: Reduce the spiciness by using less habanero pepper or opting for cayenne pepper instead.

• Protein: You can substitute chicken thighs with drumsticks or a mix of both for a different texture.

• Oil Substitute: If you prefer, you can use any mild-flavored oil instead of olive oil.

Storage/Reheating

Store the stew in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze the stew for up to 3 months. To reheat, warm it on the stove over low heat, adding a splash of water or broth if necessary to regain the desired consistency.

FAQs

Can I use chicken breasts instead of thighs?

Chicken breasts are not ideal as they can break apart in the stew. Thighs work best for this recipe due to their rich flavor and texture.

How can I reduce the spice level?

To reduce the heat, use only half a habanero pepper or substitute with a milder chili like a jalapeño or a pinch of cayenne pepper.

Can I make this stew in advance?

Yes, this stew stores very well. Make it ahead of time, and it will taste even better as the flavors meld together.

What can I serve with Nigerian Chicken Stew?

Serve this stew with rice, spaghetti, plantains, or low-carb options like cauliflower rice or shirataki noodles.

Is there a vegetarian version of this stew?

You can substitute the chicken with tofu or a mix of vegetables for a vegetarian option, though it will alter the texture and flavor.

Can I use a pressure cooker for this recipe?

Yes, you can. Simply brown the chicken in a skillet, then transfer the ingredients to a pressure cooker. Cook on high for about 15-20 minutes for a faster version.

How do I store leftovers?

Store leftover stew in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.

Can I add more vegetables to the stew?

Yes, you can add more vegetables like carrots or bell peppers to enhance the stew's flavor and texture.

Is this recipe keto-friendly?

Yes, this recipe is keto-friendly, especially when paired with cauliflower rice or another low-carb alternative.

Can I make this stew in an air fryer?

While the chicken can be air-fried separately, the stew itself should be prepared on the stove for the best results.

Conclusion

Nigerian Chicken Stew is a comforting and flavorful dish that’s easy to prepare and perfect for meal prepping. The combination of savory spices, tender chicken, and a spicy tomato-based sauce makes it a great addition to your dinner table. With its versatility, you can pair it with a variety of sides and even adjust the spice level to suit your preferences. Whether for a weeknight meal or a hearty lunch, this recipe is sure to become a favorite!

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This Nigerian Chicken Stew recipe is a bold and flavorful West African dish made with tender chicken thighs simmered in a rich, spicy tomato-based sauce. Packed with aromatic spices, this hearty stew is perfect for meal prep and pairs well with rice, plantains, or low-carb alternatives like cauliflower rice. A must-try comfort food from Nigerian cuisine!

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Stovetop Stewing
• Cuisine: Nigerian, West African
• Diet: Gluten Free

Ingredients

2 lbs chicken thighs

3 tomatoes

1 red bell pepper

1 habanero pepper (use ½ for milder heat)

½ cup olive oil

1 cup chicken stock

1 onion

1 teaspoon bouillon powder

½ teaspoon thyme

½ teaspoon black pepper

½ teaspoon curry powder

½ teaspoon salt

Extra salt and black pepper for rubbing the chicken

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Instructions

• Rub chicken thighs with salt and black pepper; set aside.

• Heat olive oil in a wide skillet. Brown the chicken thighs on each side for about 10 minutes, then remove and set aside.

• Blend tomatoes, red bell pepper, habanero pepper, and half of the onion with minimal water.

• In the same skillet, sauté the remaining chopped onion until translucent.

• Add the blended tomato and pepper mixture; cook for 5 minutes.

• Return the chicken to the skillet and add chicken stock, bouillon powder, thyme, black pepper, curry powder, and salt.

• Bring to a boil, then reduce to simmer for 20 minutes or until chicken is fully cooked.

Notes

• For a milder stew, use only half of a habanero or substitute with a jalapeño.

• Swap chicken thighs for drumsticks or a mix of both if preferred.

• Use any neutral oil if olive oil is not available.

• Store leftovers in the fridge for up to 1 week or freeze for up to 3 months.

• Reheat gently on the stove with a splash of water or broth.