Nigerian chicken stew is one of my favorite African stews. It’s easy to make, delicious and packed with bold flavors. My recipe is always a hit with family and friends.
This classic West African dish is all about tender chicken simmered in a rich, spicy tomato and bell pepper sauce that’s perfect with hot white rice, yams, or even bread.
It’s the kind of meal that makes the house smell amazing as it simmers on the stove. Ask my hubby and kids.
Nigerian chicken stew is a staple in my home and many African homes, often served with white rice for what’s popularly known as Nigerian rice and stew.
It’s hearty, spicy, and delicious! Everything you want in a homemade African stew.
Looking for more stew recipes? Try our flavorful fish stew or hearty Nigerian beef stew next.
Table of Contents
What’s great about our recipe!
- Bold and savory: The combo of tomatoes, bell peppers, scotch bonnets or habanero and spices makes for an irresistibly rich sauce.
- Versatile: Serve it with rice, plantains, boiled yams, or even spaghetti.
- Meal prep friendly: It keeps well and actually tastes even better the next day.
- Simple ingredients: No hard-to-find items, just pantry basics and chicken.
Ingredients
- Chicken: Bone-in chicken pieces are best for flavor; drumsticks or thighs work well.
- Tomatoes: Fresh tomatoes are blended to create a rich base.
- Red bell peppers: These give the stew its vibrant color and sweetness.
- Scotch bonnet peppers: Add heat and that distinct West African kick.
- Onions: Used in the blended base and also fried for extra depth.
- Garlic and ginger: I used the powdered spices for this recipe. Fresh works too.
- Vegetable oil: Used to fry the tomato base and give it that signature texture.
- Thyme and curry powder: Essential seasonings in Nigerian cooking.
- Chicken Bouillon powder: enhances the flavor.
- Salt: To taste.
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How to make Nigerian chicken stew
Scroll down this page for a printable recipe card with the amount of ingredients and recipe instructions.
Step 1: Start by placing cleaned chicken pieces in a large pot. Season with salt, your seasoning, and chopped onions. Stir and cook over medium heat for about 8 minutes without water, the chicken will release its own juices.
Step 2: Next, add enough water to cover the chicken and cook until fully done, about 15 to 20 minutes. Once cooked, remove the chicken and set it aside. Keep the stock for the stew. You can leave the chicken as-is or air fry or shallow fry it for extra flavor and texture.
*While the chicken is cooking start preparing the stew base.
Step 3: For the stew base, wash and chop the tomatoes, peppers, onions, and any other ingredients you’re using. Air fry them at 400°F (200°C) for 20 to 25 minutes, stirring halfway. Let them cool slightly, then blend until smooth.
Step 4: Pour the blended mixture into a pot with the reserved chicken stock. Simmer on low heat while you fry some chopped onions in oil until soft and translucent.
Step 5: Add the onions to the simmering stew and let it cook for another 10 mins minutes, stirring occasionally.
Step 6: Finally, return the cooked chicken to the pot. Stir well, adjust seasoning if needed, and let it simmer for another 5 minutes so the flavors can blend.
Serve with
Nigerian red stew can be served with almost anything. It’s that versatile and so good.
Here are some favorite ways to enjoy it:
- Serve with Basmati rice or brown rice for that classic Nigerian rice and stew combo. Feel free to add plantains and plain beans to complete the meal.
- Use as a dipper for bread or dinner rolls, so good and satisfying.
- Pair with boiled or fried yam, potatoes, or even fries.
- It also works perfectly as a spaghetti sauce. Just serve it over plain spaghetti for a quick and flavorful dinner.
How to store and reheat
Fridge: Store cooled stew in an airtight container for up to 5 days.
Freezer: It freezes beautifully. Portion into containers and freeze for up to 2 months.
To reheat: Warm gently on the stovetop or in the microwave until heated through.
This recipe is great for meal prep as leftovers can be eaten through out the week with white rice, plantains, yam or plain Okro and oat fufu.
FAQs
Yes, you can, but bone-in pieces add more flavor. If using boneless chicken, cut it into large chunks to avoid overcooking.
It depends on how many Scotch bonnet or habanero peppers you use. You can reduce the heat by using just one or removing the seeds.
Yes, but frying or grilling the chicken adds extra flavor and texture to the meat.
The ingredients you use determine the color of the stew. If you add more tomatoes than red bell peppers, it can turn out more orange than red.
Using tomato paste is a great way to enhance the red color and give it that classic look.
Yes, you can use beef, fish, or even turkey instead of chicken. However, it would no longer be called chicken stew.
It will still be delicious, but the flavor will change depending on the protein used.
Chichi’s Tips
- Blend until smooth, A smooth tomato-pepper base gives the stew its signature texture.
- Cooking time may vary depending on the size and type of chicken pieces. Check that the chicken is fully cooked through (internal temperature should reach 165°F/74°C).
- Adjust heat, Use fewer Scotch bonnets if you’re not a fan of too much spice.
- Don’t skip browning the chicken: It adds depth and locks in flavor.
Nigerian chicken stew is more than just a meal, it’s a taste of home. From the spicy tomato stew base to the tender chicken, every spoonful is packed with flavor.
Try making it for Sunday lunch or weeknight dinner, this is one recipe you’ll want to keep in your regular rotation.
Happy cooking!
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Nigerian chicken stew recipe
Ingredients
For the chicken
- 2.5 lb Chicken (use a mix of bone-in chicken thighs and drumsticks)
- ½ medium Onion (Chopped)
- 1 teaspoon Garlic powder (use 2 cloves of fresh garlic)
- ½ teaspoon ground ginger
- 2 teaspoon boiullon powder (adjust to your taste)
- 1 teaspoon salt (adjust to your taste)
- ½ teaspoon curry powder
- ½ teaspoon dry thyme
For the Stew base
- 8 large Red bell peppers (Washed, and cut up for blending)
- 5 medium Tomatoes
- 3 habanero peppers (More or less according to your preference)
- 2 medium onions
For Stew
- 2 cups oil
- 2 medium onions (chopped)
- 1 teaspoon boiullon powder
- ½ tsp salt
- 1 teaspoon garlic powder
Instructions
Cook the Chicken
- Place cleaned chicken in a large pot. Add seasoning, salt, and chopped onions. Stir well and cook over medium heat for about 8 minutes without adding water. The chicken will release its own juices.
- After the chicken has released its juices, Add enough water to cover the chicken. Let it cook until tender and fully cooked, about 15 to 20 minutes (see Note 1).
- When the chicken is done, use tongs or a slotted spoon to transfer it to a plate. Reserve the chicken stock. You can deep fry or air fry the chicken at this point for extra flavor or leave it as is.
Prepare the Stew Base
- Place washed and chopped stew base ingredients into an air fryer basket.
- Air fry at 400°F (200°C) for 20 to 25 minutes, stirring halfway through. Let them cool slightly, then blend until smooth.
- Pour the blended mixture into a large pot, add the reserved chicken stock, and simmer over low heat while preparing the onions
- Heat a little oil in a pan over medium heat. Add chopped onions and fry until translucent.
Finish the stew
- Pour the cooked onions into the simmering stew base. Stir and let it simmer for another 10 minutes on low heat, stirring occasionally to prevent sticking.
- Add the chicken into the stew. Stir well, taste for seasoning, and adjust if needed.
- Cover and simmer for another 5 minutes so the chicken can absorb the flavors.
Notes
- Cooking time may vary depending on the size and type of chicken pieces. Check that the chicken is fully cooked through (internal temperature should reach 165°F/74°C).
- Adjust the heat by adding or removing some pepper.
This is one of our favorite stews! I ask all chicken lovers to give this easy chicken stew a try and let us know what you think.