Name: Spicy Nigerian Chicken Stew
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Nigerian
Ingredients: 2–3 lbs bone‑in chicken pieces (thighs or drumsticks); 2 red bell peppers, roughly chopped; 4 roma tomatoes (or equivalent fresh tomatoes), chopped; 1–2 Scotch bonnet or habanero peppers (to taste); 1 large onion, divided (half for blending, half for frying), chopped; 3 cloves garlic, minced; 1 inch fresh ginger, peeled and chopped; 2–3 tbsp tomato paste; ½ – 1 cup vegetable oil or palm oil; 1 tsp dried thyme (or 2–3 sprigs fresh thyme); 1 tsp curry powder; 1 or 2 bouillon cubes (or bouillon powder equivalent) — optional; Salt and black pepper, to taste; 1 bay leaf (optional)

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Spicy Nigerian Chicken Stew is a bold, deeply flavored dish that’s rich, comforting, and packed with heat. I love how this stew transforms simple ingredients into something unforgettable — juicy chicken simmered in a thick, peppery tomato sauce that’s bursting with West African spices. Whether I serve it over rice, with fried plantains, or alongside yams, this stew brings warmth and soul to every bite.

Why You’ll Love This Recipe

I love this recipe because it’s layered with flavor — smoky, spicy, tangy, and savory all at once. It’s a one-pot dish that fills the whole kitchen with incredible aromas while it simmers. The chicken becomes super tender, and the stew itself thickens into a sauce that’s perfect for scooping with rice or bread. Plus, it’s freezer-friendly and tastes even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken pieces (bone-in thighs or drumsticks work best)
Red bell peppers
Roma tomatoes
Scotch bonnet or habanero peppers (to taste)
Onions (divided – for blending and frying)
Garlic
Ginger
Tomato paste
Vegetable or palm oil
Thyme (dried or fresh)
Curry powder
Bouillon cubes or powder
Salt and black pepper
Bay leaf (optional)

Directions

I start by blending red bell peppers, tomatoes, Scotch bonnet, one onion, garlic, and ginger until smooth.
In a large pot, I heat oil and sear the chicken on both sides until golden. I remove the chicken and set it aside.
In the same pot, I sauté sliced onion until softened, then stir in tomato paste and fry for a few minutes until it darkens.
I pour in the blended pepper mix and cook it down on medium heat for 15–20 minutes, stirring occasionally, until it thickens and the oil begins to separate.
I add the seasonings — thyme, curry powder, bouillon, salt, pepper, and bay leaf — then return the chicken to the pot.
I cover and simmer everything for 25–30 minutes, until the chicken is tender and the stew is rich and flavorful.
I taste and adjust seasoning, then let it simmer uncovered for a few more minutes to reduce and intensify the flavor.

Servings and timing

This stew serves 4–6 people. It takes about 20 minutes to prep and 45–50 minutes to cook — just over an hour from start to finish.

Variations

Sometimes I use goat meat or beef instead of chicken, or even a combination of meats. I’ve also made it milder by using just one pepper and removing the seeds, or bolder with extra heat and smoky paprika. For a smoky flavor, I roast the peppers and tomatoes before blending. And if I want more richness, I stir in a bit of palm oil with the vegetable oil.

Storage/Reheating

I store leftover stew in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stovetop or in the microwave. It also freezes well — I portion it out and freeze for up to 2 months, then thaw and reheat when needed. The flavors deepen as it sits, so it’s even better the next day.

FAQs

Can I use boneless chicken?

Yes, but I prefer bone-in for more flavor. If I use boneless thighs, I reduce the cooking time slightly to avoid overcooking.

How spicy is it?

It depends on the number of Scotch bonnets I use. I adjust to taste — one pepper for mild heat, two or more for a real kick.

What’s the best oil for this recipe?

I use vegetable oil or a mix of vegetable and palm oil for authentic flavor. Palm oil adds richness and color.

Can I make it ahead?

Yes, and I often do. The stew tastes even better the next day after the flavors have melded.

What should I serve with Nigerian chicken stew?

I serve it with white rice, jollof rice, boiled yams, plantains, or even bread to soak up the sauce.

Conclusion

Spicy Nigerian Chicken Stew is a fiery, flavorful dish that brings depth, tradition, and comfort to the table. I love how it combines everyday ingredients into something bold and unforgettable. Whether I’m cooking for the week or sharing with friends and family, this stew always delivers rich, warming flavor that keeps everyone coming back for more.