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.
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
- 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
- 8 Chicken drumsticks
- 1 tsp Thyme
- 1 tsp Paprika
- 1 tsp curry powder
- Salt and pepper to taste
- ½ Cup Vegetable oil
- 2 tbsp. diced onion
- 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
- 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.
If you make this Nigerian chicken Stew Recipe, I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen