By The Nigerian Chicken stew is a thick, hearty stew made with bell pepper, tomatoes onions, aromatics, and seasonings.
Nigerian Chicken Stew – A Tweak to my mom’s recipe
We all have memories of our mothers cooking and the dishes she made for us as kids. A couple of these dishes stay with us from childhood to adulthood. One such dish is this simple, yet delicious Chicken stew. It is a hearty home-style stew recipe. It’s Deep, rich, and flavorful.
I believe my mom makes the most delicious Chicken stew. Growing up, every Sunday after church we would always go to the market to get fresh chickens and my mom will make this amazing Chicken stew. We always ate this with pounded yam and sometimes rice.
Different families have slight variations to this recipe, but here’s my version passed down to me by my mom. I actually took my moms’ recipe as my base recipe and tweaked it by grilling my peppers, tomatoes, and onions and adding a bit of paprika. The end result is always a winner!
This chicken stew recipe is quite simple, but the balance of flavors is truly incredible.
I wasn’t just bragging when I call this the best Nigerian chicken stew because roasted peppers bring out a deep flavor in your food. I have a jollof rice recipe where I used grilled peppers, and people love it’s getting so much attention. Honestly, I think the attention is well-deserved.
Watch How It’s made:
Each time I’m asked the question – what is always in my fridge, I don’t think twice before I tell them STEW.
I always have stew in their different forms-fish stew, chicken stew, oxtail stew, beef stew, and all types of stew in my fridge. This is what we pair with rice, pasta, couscous, and many more meals.
The African Chicken Stew is one of the easiest dishes to make from scratch and is great for any time. I have used the chicken drumsticks in this recipe, however, any part of the chicken will also work for this. I also use a whole chicken cut into parts and the chicken thighs depending on what I have at hand.
What is Nigerian stew?
Nigerian stew is a thick, hearty and delicious stew made with Fresh Tomatoes, Tomato paste, Red bell peppers, Onions, and Garlic. It’s spiced and seasoned with Ginger, Curry powder, thyme, Smoked Paprika, Salt, and Pepper.
How I make my Chicken stew:
In this recipe, I did something a little different from the traditional. I roasted the peppers in the oven, and this single action brings out more flavor in the stew and also intensifies its appealing bright red color.
I also seasoned and browned the Chicken pieces before cooking it in the stew.
Some like it spicy!
You can make the stew spicier by using more hot pepper and make it less spicy by reducing the hot pepper.
Apart from habanero or scotch bonnet, you can also use Red Chilli pepper, jalapeno pepper, or any other hot chili of your choice.
What to serve with Chicken Stew
I love serving this soup with white rice, couscous, pasta. You can use this no-knead sandwich bread for mopping up that last bit of stew in your bowl!
Storing and freezing Chicken Stew
I always like making a big batch of this stew, and it keeps well in the fridge for up to a whole week and in the freezer for up to 3 months.
When you are ready to use it, you can microwave or leave it to thaw and warm on the stovetop.
MORE OF OUR FAVORITE STEWS AND SAUCES!
- Turkey stew
- Salmon stew
- Catfish stew
- Stewed beef and Potatoes
- West African Pepper Sauce
- Fish Taco Sauce – Fresh And Delicious!
- Creamy Chicken Coconut Sauce
Nigerian Chicken Stew
Ingredients
Roast
- 3 Red Bell Peppers Tatashe
- 4 Tomatoes Medium size
- 2 Habanero pepper Scotch bonnet – Ata rodo
- 1 medium onion
- 5 Cloves Garlic
- 1 Inch Ginger Root
Chicken
- 8 to 10 Chicken drumsticks
- 1 tsp Thyme
- 1 tsp Paprika
- 1 tsp curry powder
- Salt and pepper to taste
- ½ Cup Vegetable oil
- 2 tbsp. onion diced
Stew
- 1 medium onion diced
- 1½- 2 Cups Chicken Stock
- 1 Tsp Curry Powder
- 1 Tsp Rosemary
- 1 tsp Paprika
- 2 bay leaves
- 2 Tsp chicken bouillon powder or 2 Chicken cubes
Instructions
- Slice the tomatoes, peppers, and onions into two halves and place them in a sheet pan alongside the garlic cloves. Brush generously with oil and place in a 425F preheated oven and roast for 30 minutes or till slightly charred. Blend everything with the ginger root and set aside.
- Season the chicken with paprika, thyme, curry powder, salt, and pepper. Set aside.
- In a large skillet, heat oil over medium heat, add 2 tbsp from the diced onions, and cook till the oil becomes fragrant.
- Add the chicken legs and fry until they become well browned on both sides—about 10 minutes on each side. Remove from pan and set aside.
- Add the remaining diced onions inside the same pan where the chicken was fried. Cook till the onions become translucent. Add the blended sauce and bay leaves and cook for 5 to 10 minutes.
- Add the chicken broth, paprika, curry powder, rosemary, bouillon powder, black pepper, and salt to taste.
- Gently put the fried chicken in the sauce and leave to simmer until the chicken becomes tender about 20 minutes – a little more or less depending on how big your chicken is.
- Stir occasionally to prevent burning and adjust the thickness of stew with water or stock if necessary.
- Serve over white rice, pasta, couscous, or eat with freshly baked bread.
Nutrition
If you make this Nigerian chicken Stew Recipe, I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen
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We loved this recipe!
The roasted pepper/tomato combo with curry powder and rosemary/thyme is so unique and delicious.
If you don’t have a blender, add the roasted vegetables into the chicken frying pot after you saute the onions then add the broth into the pot. Once everything is combined then use an immersion blender. Might leave a few chunks of onions or red pepper but it was still delicious!
Thanks Chef Lola!
I’m glad you love the recipe Zando! And I love your tip with the immersion blender, such a smart workaround 🙌🏽
I can’t wait to make this! What type of onions did you use? Red onions?
You will love it! I used yellow onion but red will work just fine.
Hello! Amazing recipe!
I was curious because I’ve seen you say in other recipes that palm oil is important for flavour. If i wanted to use palm oil in this recipe (like in the beef stew recipe) how would I add it and would you recommend it?
Thanks so much for your time and amazing recipe!
Hi! 😊 You can definitely use palm oil for extra flavor. Replace some or all of the cooking oil. Start with a couple of tablespoons, adjusting to taste.
Thank you Chef Lola. I have made this several times and get rave reviews. I add extra chicken because there is so much wonderful sauce.I only put in 1/4 of a scotch bonnet chili.
You are very welcome Anne! 😊 I’m so happy to hear it’s become a favorite in your kitchen. Thank you for sharing your twist, others can find it helpful! ❤️
In your recipe it says scotch bonnet chilli but in your method description how to cook it you don’t mention when or where to use the scotch bonnet. I presume it’s like when I cook jerk chicken put them in when it’s stewing
Many thanks
Simon
Simon, you blend the scotch bonnet chilli with tomatoes, onions and other to serve as the pepper mix base of the stew.
Im American and this is my first time to make and try African food. I made the Nigerian Stew with some basmati rice and we loved it. I will be making it again and cant wait to try other recipes .
This is great, Cassandra.❤️👍
As a guy, you didnt tell if you boiled the chicken with seasoning and all. i am missing that part
So sorry, that the initial step.
This is my go to sometimes I add a little butter to cut the spice for the kids but we don’t take the seeds out because my husband and I love the spice this is definitely amazing comfort food and I thank you so much for your time and love of food for posting this thank you dearly
You are welcome, Cecilia. I am happy you enjoyed it.
It was amazing!!! My children are just eating the sauce after eating all the chicken. Lol
The recipe is kid-friendly. I am happy they love it.🥰
Ma, I so very much love your cooking from your recipes to the way you put everything together…
You explanation is very precise and easy to understand.i follow every bit of your cooking and have tried several of your recipes especially your stew, chicken and beef recipes
Thank you for sharing
Thank you, Saidah.
I made this for the first time today and made fufu to go with it yesterday. Both were your recipes and both came out really well! Thank you for putting it out there for us to make! 💖
I am happy it came out well, Laney
This recepie is very good. I’m very new to Nigerian food. This is the first recepie I tried.It was very tasty. I will try more of her dishes too.
I am glad it came out well, Nivetha. 👍
I loved this recipe Auntie Lola. I made my dad proud that I can cook stew. Thank you. I used 3 Habaneros
Wow! well done, Christina.
This was so easy to make. A bit of prep work, but worth every second. My house smells like roasted peppers, and I can’t stop dipping bread in the sauce. We made it on the mild side, but it didn’t miss the heat.
This is great feedback. Thank you, Anderson.
Good evening Lola..I have a question for you..cause I was trying to make this recipe this weekend
What if I don’t have oven to roast the tomatoes and peppers n the rest…what is the next option to use .. thanks
The sauce in this recipe is tasty and fragrant. I modified the recipe for the Instant Pot. I also used bone in skin on thighs. I set the IP for 12 minutes with natural release. Please take the time the roast the veggies. I will defiantly incorporate the roasted pureed veggies in other dishes. This was the first time I made Nigerian stew chicken. I look forward to trying some of your other recipes. I have made other stew chicken dishes from Puerto Rico and Jamaica. This one is really good!
Hi Lola,
Thanks so much for creating this recipe! I plan to make this this week but had a few questions.
Will red onions suffice or do I need regular yellow/white onions?
Can I used smoked paprika instead of regular paprika?
Thank you!
Hi Synamon, red onions and smoked paprika will work just fine. 🙂
I’m trying this tonight! Sounds amazing. I’m a white girl raising two Nigerian kids and I keep using your recipes and they’re making me really popular with the teens I have ❤️ Thanks so much for being so easy to follow and the food is amazing every time.
Sounds like you are always nailing the recipes. That makes you a true hero! Thank you for the amazing feedback Tia and I’m glad your teens are enjoying it! ❤️❤️❤️
@Lola Osinkolu, and then the Nigerian family came to visit. I made this and everyone was shocked that it was so good. Then I raved about your videos the rest of the night 🤗
the only thing I would question is the amount of chicken is it enough for 10 people? Cani add more in?
Yes Tarloke, you can add more. 🙂
Thanks. Living on my own now and was craving stew.
Great taste – easy to prepare!
I’m so glad you enjoyed this Chuck! Thanks for letting me know!!
I took the seeds out of the scotch bonnet so the kids (3 and 7) would eat it this and it was amazing. My son cleaned his plate! I also made it with cod once and my pescatarian husband said it was his favorite dish I have ever made.
Woah what a great compliment, I’m so glad it was a hit Liz!
This stew was the best stew I’ve ever made. Bell peppers are my new base from now on.
Thank you so much for the recipe. Love love it 😍
Glad you love it Akinyi ❤️
Just made this. Only change was I added a little tomato paste. Probably the best stew recipe I’ve had. Thanks for sharing!
Thanks, Samantha, glad you loved it!
@Lola Osinkolu, I enjoyed making this stew. Is it okay to add the paste because mine did not come out thick. Will the paste make it taste more Italian. How long do recommend to blend the ingredients for the sauce. I think I blended it too long. Mine was more like a soup. But still wonderful. Next time I am thinking of making my own chicken stock. Even the aroma was amazing
I’m so glad you enjoyed making the stew Janice! It’s definitely okay to add it to thicken the stew. It won’t make it taste more Italian, but it will enhance the flavor. As for blending, it depends on the blender you use but I usually blend for about 1 to 2 minutes until smooth.
This stew was fantastic! Thank you so much for the recipe!
Rather than drumsticks, I used boneless chicken breast and it turned out great! I will definitely be making this again in the future 🙂
P.S. In step 6, bouillon powder is mentioned twice, and I’m pretty sure one of those should be chicken stock.
I am making this recipe right now and I am finding out that the recipe is VERY confusing. It may need some proof-reading:
It seems there are 2 batches of onions – one going in the oven and one being cooked with the chicken. But then more are added later (a third batch?) – or are diced onions supposed to be removed from oil before adding chicken?
How much paprika? It’s not listed in the ingredients list – yet it is part of the rub for the chicken.
The spice is used as a rub – and also added later to the stew?
When is rosemary added? I’m guessing with the other spices…but the “when” of this is also confusing.
This recipe looks delicious – I am trying it with some cockerels – that I will cook all afternoon once I have all ingredients in the pot. Please review ingredients and instructions though…it’s not clear.
Thanks, Stephanie, for bringing it to my attention. I can’t believe I left out all those. I must be tired and sleepy when I wrote the post! I have updated the recipe to reflect that now. Let me know how well you like the stew! 🙂
Hi @Lola Osinkolu! I agree. While following the recipe I was a bit confused when to add the chicken broth since this was not indicated in the recipe, so I added half in the blender and the other half while simmering the sauce.
I made the recipe today. My family loved it. They ate it with rice and then with their favorite bread (sweet milk bread also from your website). I love your recipes. Thank you so much!
Hi Joji, thanks for the feedback. Glad you loved the recipe… I have updated the recipe to make it clearer. Thanks for bringing this to my attention.
There is no paprika in the ingredients
Sounds delicious
Feeling hungry already
This looks delicious. My friend made her father’s chicken stew recipe a long time ago and I found your recipe to make. Do you know what kind of “seasoning powder” you use in this recipe? Thanks! -Yvette
Hi Yvette, I apologize for the late response, I used chicken bouillon powder.