Description
A flavorful and vibrant Nigerian Chicken Stew that is perfect for family gatherings or cozy meals at home.
Ingredients
- 2.5 lbs bone-in chicken (thighs or drumsticks), cleaned
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 1 teaspoon thyme
- 1 onion, chopped
- 1/4 cup vegetable oil
- 4 large Roma tomatoes
- 1 large red bell pepper
- 1 small red onion
- 2 scotch bonnet peppers (or 1 for less heat)
- 2 tablespoons tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 bouillon cube
- Salt to taste
Instructions
- Season the chicken with salt, black pepper, paprika, curry powder, thyme, and chopped onions. Let it marinate for 30 minutes.
- In a large skillet, heat the vegetable oil over medium-high heat. Sear the chicken pieces until browned on both sides. Set the chicken aside.
- Blend the Roma tomatoes, red bell pepper, small red onion, and scotch bonnet peppers into a smooth mixture.
- In the same skillet, fry the tomato paste for about 2 minutes. Then add the blended sauce, reduce the heat to medium, and cook for 10 minutes.
- Stir in the garlic powder, ginger powder, bouillon cube, and salt. Mix well.
- Return the seared chicken to the pot and allow it to simmer on low for 25–30 minutes, or until the chicken is tender and the stew is thick.
- Serve the stew hot with white rice, fried plantains, or cauliflower rice.
Notes
Ensure the chicken is well-marinated for the best flavor. Adjust the number of scotch bonnet peppers based on your heat preference. You can add vegetables like carrots or green beans for extra nutrition.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Nigerian