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A pot of Chicken Stew garnished with parsley
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Nigerian Chicken Stew

 The Nigerian Chicken stew is a thick, hearty stew made with bell pepper, tomatoes onions, aromatics, and seasonings.
Course Lunch/Dinner, Main Course
Cuisine African, Nigerian
Keyword chicken, chicken stew, stew
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 People
Calories 255kcal

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 teaspoon Thyme
  • 1 teaspoon 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 teaspoon Curry Powder
  • 1 teaspoon Rosemary
  • 1 teaspoon Paprika
  • 2 bay leaves
  • 2 teaspoon chicken bouillon powder or 2 Chicken cubes
US Customary - Metric

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 tablespoon 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

Calories: 255kcal | Carbohydrates: 10g | Protein: 14g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 58mg | Sodium: 293mg | Potassium: 466mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1594IU | Vitamin C: 58mg | Calcium: 27mg | Iron: 1mg