Nigerian Chicken Stew
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!
- 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
Instructions
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Rub chicken thighs with salt and black pepper; set aside.
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Heat olive oil in a wide skillet. Brown the chicken thighs on each side for about 10 minutes, then remove and set aside.
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Blend tomatoes, red bell pepper, habanero pepper, and half of the onion with minimal water.
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In the same skillet, sauté the remaining chopped onion until translucent.
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Add the blended tomato and pepper mixture; cook for 5 minutes.
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Return the chicken to the skillet and add chicken stock, bouillon powder, thyme, black pepper, curry powder, and salt.
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Bring to a boil, then reduce to simmer for 20 minutes or until chicken is fully cooked.
Notes
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For a milder stew, use only half of a habanero or substitute with a jalapeño.
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Swap chicken thighs for drumsticks or a mix of both if preferred.
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Use any neutral oil if olive oil is not available.
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Store leftovers in the fridge for up to 1 week or freeze for up to 3 months.
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Reheat gently on the stove with a splash of water or broth.
Find it online: https://recipesbyjanet.com/nigerian-chicken-stew/
