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Spicy Nigerian Chicken Stew

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Spicy Nigerian Chicken Stew is a bold, deeply‑flavored West African stew featuring tender chicken simmered in a rich, peppery tomato sauce. With red bell peppers, Scotch bonnet (or habanero), garlic, ginger and warming spices, this stew delivers heat, aroma, and comfort in every bite — ideal served over rice, with plantains, yams, or bread.

  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4–6 servings
  • Category: Dinner, Main Course
  • Method: Stovetop, Simmering
  • Cuisine: Nigerian, West African
  • Diet: Gluten Free

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)

Instructions

  1. Place bell peppers, tomatoes, Scotch bonnet/habanero, half the onion, garlic, and ginger in a blender and puree into a smooth pepper‑tomato paste.
  2. In a large pot, heat oil over medium‑high heat. Add chicken pieces and sear on all sides until lightly browned. Remove chicken and set aside.
  3. In the same pot, add remaining chopped onion and sauté until soft.
  4. Stir in tomato paste and fry for a minute or two until it deepens in color.
  5. Pour in the blended pepper‑tomato mixture. Cook over medium heat for 15–20 minutes, stirring occasionally, until the sauce thickens and oil begins to separate from the tomato mixture.
  6. Add thyme, curry powder, bouillon (if using), bay leaf (if using), salt, and black pepper. Stir to combine.
  7. Return the chicken to the pot, cover, reduce heat to low, and simmer for 25–30 minutes, until chicken is cooked through and stew is flavorful. Stir occasionally.
  8. Taste and adjust seasoning. If desired, simmer uncovered for a few extra minutes to reduce the sauce and intensify flavor before serving.

Notes

  • Use boneless chicken (thighs) for a quicker cooking time — simply reduce simmer time accordingly.
  • Adjust heat by using fewer Scotch bonnet/habanero peppers or removing seeds for milder spice.
  • For deeper flavor, roast the bell peppers and tomatoes before blending.
  • Substitute palm oil for a more authentic taste and deeper color.
  • Freeze leftovers in portioned containers for up to 2 months — the taste often improves after a day or two.

Nutrition

Find it online: https://juliameals.com/spicy-nigerian-chicken-stew/