Nigerian Chicken Stew is a rich and hearty dish packed with tender chicken pieces simmered in a spicy, flavorful tomato sauce. The stew is vibrant with the warmth of peppers, tomatoes, onions, and a blend of traditional Nigerian spices that give it its distinct taste and lovely red color. It’s the kind of stew that feels like a big, comforting hug on a plate.
I love making this stew because it brings so many loved flavors together in one pot, and it’s really easy to customize the heat to suit your taste. I usually like to add a little extra pepper for a nice kick, but if you prefer it milder, it still turns out delicious. This stew always reminds me of family dinners where everyone gathers around to eat, share stories, and enjoy each other’s company.
One of my favorite ways to enjoy Nigerian Chicken Stew is with a side of fluffy white rice or soft, pounded yam. The stew sauce soaks into the rice or yam so well, making each bite full of flavor. It’s also a great dish to prepare ahead and reheat because the flavors just get better over time, making for leftovers that taste even more amazing the next day.
Key Ingredients & Substitutions
Chicken: I like using drumsticks and thighs because they stay juicy and add great flavor. You can use breast meat, but it might dry out faster. Bone-in pieces help keep the stew rich and tasty.
Tomatoes and Peppers: Fresh, ripe tomatoes give the stew its bright color and tang. Roasted or canned tomatoes can work if fresh aren’t available. Red bell peppers add sweetness; add fresh chili or scotch bonnet peppers for heat. Adjust the peppers based on your spice comfort.
Oil: Palm oil is traditional and gives the stew a deep, earthy flavor and vibrant orange-red color. If you can’t find palm oil, vegetable or sunflower oil works fine, though the stew won’t have the same color or distinctive taste.
Spices: Thyme, curry powder, bay leaves, and black pepper are key for layering flavor. If curry powder is unavailable, a mix of coriander and turmeric can substitute. Fresh garlic and ginger add warmth and depth.
How Do You Get the Sauce Thick and Flavorful Without Burning?
Thickening and cooking down the tomato-pepper sauce is crucial. Here’s how to do it well:
- Blend the tomatoes and peppers smoothly for a balanced texture.
- Cook the sauce on medium heat and stir often to prevent sticking or burning.
- Simmer the sauce uncovered until it thickens and loses the raw tomato taste—about 15-20 minutes.
- If the sauce sticks too much, add a splash of water or stock to loosen it but continue simmering to concentrate the flavors.
- Adding tomato paste early helps deepen the flavor and color.
Taking your time here means the stew will have a fuller, richer taste and a perfectly thick sauce that clings to the chicken.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for browning chicken and simmering the stew without burning.
- Blender or food processor – to quickly blend fresh tomatoes and peppers into a smooth sauce.
- Wooden spoon – for stirring the thick stew gently without scratching your pot.
- Knife and cutting board – for chopping onions, garlic, ginger, and herbs cleanly.
- Measuring spoons – to keep your spice levels balanced and consistent every time.
Flavor Variations & Add-Ins
- Swap chicken for beef or goat meat — slower cooking but adds a hearty, rich flavor.
- Add diced carrots or green beans for extra texture and a hint of sweetness.
- Stir in a spoonful of peanut butter for a creamy, nutty twist that pairs well with the spices.
- Include smoked paprika or chipotle powder for a smoky depth if you want a slightly different heat.
How to Make Nigerian Chicken Stew
Ingredients You’ll Need:
For The Chicken:
- 2 lbs chicken pieces (drumsticks, thighs, or a mix)
- Salt, to taste
- 1 tsp ground black pepper
- 1 tsp thyme
- 1 tsp curry powder
For The Stew Sauce:
- 3 large ripe tomatoes
- 2 large red bell peppers (or red bell and fresh chili pepper combo)
- 1 large onion (half blended with tomatoes and half sliced)
- 4 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 tsp tomato paste
- 1/4 cup vegetable or palm oil
- 2 cups chicken stock or water
- 2 bay leaves
- 1 tsp paprika (optional, for color)
- 1-2 scotch bonnet peppers (optional, adjust for heat)
- Small handful fresh parsley or cilantro, chopped (for garnish)
How Much Time Will You Need?
Overall, this Nigerian Chicken Stew takes about 15 minutes of preparation and 50-60 minutes of cooking time. This includes browning the chicken, preparing and reducing the sauce, and simmering everything until the chicken is tender and full of flavor. It’s a great recipe for a weekend meal or any time you want something hearty and comforting.
Step-by-Step Instructions:
1. Seasoning and Browning the Chicken:
First, wash the chicken pieces thoroughly. Season them well with salt, ground black pepper, thyme, and curry powder. Let this sit for 10-15 minutes to absorb the flavors. Heat half of your oil in a large pot over medium heat. Add the chicken pieces and fry them until golden brown on all sides—this locks in the flavors and creates a nice crust. Once browned, remove the chicken and set aside.
2. Preparing the Tomato and Pepper Sauce:
Using a blender, combine the tomatoes, half of the onion, red bell peppers, and scotch bonnet peppers (if using). Blend until smooth for a rich sauce. In the same pot you used for the chicken, add the remaining oil and sauté the sliced onions with minced garlic and ginger until they become soft and aromatic, about 3-5 minutes.
Next, add the tomato paste and cook for 2 minutes to deepen its flavor. Pour in the blended tomato and pepper mixture, stirring well. Cook on medium heat, stirring occasionally, until the sauce thickens and the raw tomato smell fades—about 15-20 minutes.
3. Simmering the Stew with Chicken:
Return the browned chicken to the pot. Pour chicken stock or water enough to partially cover the chicken pieces. Add bay leaves, paprika if using, and a pinch of salt and black pepper to taste. Stir gently to combine everything. Cover the pot and let it simmer on low heat for 30-40 minutes, or until the chicken is tender and the stew flavors are fully developed.
If your stew ends up too watery, simply remove the lid and cook over medium-high heat a little longer to let the sauce thicken to your liking.
4. Finishing Touches and Serving:
Once cooked, sprinkle chopped fresh parsley or cilantro over the stew for a fresh burst of color and taste. Serve your delicious Nigerian Chicken Stew hot, paired beautifully with white rice, boiled yams, or fried plantains.
Can I Use Frozen Chicken for This Stew?
Yes, you can! Just make sure to fully thaw the chicken in the fridge overnight before cooking. Pat the pieces dry to avoid excess moisture, which helps with better browning.
How Can I Make the Stew Less Spicy?
Simply reduce or omit the scotch bonnet peppers. You can also replace them with milder chili peppers or skip spicy peppers altogether to keep it mild but flavorful.
Can I Make Nigerian Chicken Stew Ahead of Time?
Absolutely! The flavors actually deepen when the stew rests. Make it a day ahead, store it in the refrigerator, and gently reheat on the stove before serving.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over medium-low heat, stirring occasionally, or in the microwave until warmed through.
