The Nigerian Chicken stew is a thick, hearty stew made with bell pepper, tomatoes onions, aromatics, and seasonings.
Nigerian Chicken Stew
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.
Chicken drumsticks was my choice for this stew recipe, but you can use any other Chicken part, even a whole chicken. It all works!
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 ake 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 freshly baked 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
- Freezer: I keep this for up to three months in my freezer
When you are ready to use it, you can microwave or leave it to thaw and warm on the stovetop.
MORE OF OUR FAVORITE STEW!
Nigerian Chicken Stew
- 8 Chicken drumsticks
- 3 Red Bell Peppers Tatashe
- 4 Tomatoes Medium size
- 2 Habanero pepper Scotch bonnet – Ata rodo
- 2 Onions
- ½ Cup Vegetable oil
- 1½- 2 Cups Chicken Stock
- 5 Cloves Garlic
- 1 Inch Ginger Root
- 2 Tsp Thyme
- 2 Tsp Curry Powder
- 1 Tsp Rosemary
- 2 bay leaves
- 2 Tsp chicken bouillon powder or 2 Chicken cubes
- Salt to taste
- Slice the tomatoes, peppers, and onions and add the garlic cloves. Brush generously with oil and place in a 425F preheated oven and roast for 30 minutes or till slightly charred. Blend with ginger and set aside.
- Season chicken with paprika, thyme, curry powder, salt, and pepper. Set aside.
- In a large skillet, heat oil over medium heat, add 2 tbsp of 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.
- Add the 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 paprika, seasoning powder, curry powder, thyme, seasoning powder, black pepper, and salt to taste.
- Leave to simmer until the chicken becomes tender (depending on the chicken) about 20 minutes a little more or less. – stirring occasionally to prevent burning. Adjust the thickness of stew with water or stock if necessary.
- Serve over white rice, pasta, couscous, or eat with freshly baked bread.
If you make this Nigerian chicken Stew Recipe, I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen