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Nigerian chicken stew recipe

Chichi Uguru
If you’re craving something bold, comforting, and full of flavor, try my Nigerian chicken stew! This classic West African dish is all about tender chicken simmered in a rich, spicy tomato-bell pepper sauce.
Prep Time 20 minutes
Cook Time 40 minutes
Course Dinner
Cuisine African
Servings 15
Calories 383kcal

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.

Nutrition

Nutrition Facts
Nigerian chicken stew recipe
Amount Per Serving
Calories 383 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 3g19%
Trans Fat 0.1g
Polyunsaturated Fat 9g
Monounsaturated Fat 19g
Cholesterol 39mg13%
Sodium 1018mg44%
Potassium 609mg17%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 7g8%
Protein 15g30%
Vitamin A 3088IU62%
Vitamin C 120mg145%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.