Nigerian Chicken Stew

Nigerian Chicken Stew: A Flavor-Packed, Comforting Dish

If you’re looking to add some bold, spicy flavors to your dinner table, this Nigerian Chicken Stew is the perfect recipe to try. Made with tender chicken thighs, a blend of tomatoes, red bell pepper, and habanero for a spicy kick, this stew is packed with rich flavors that are sure to satisfy. This dish is traditionally enjoyed with rice, yams, or bread, making it a versatile option for any meal. Whether you’re familiar with Nigerian cuisine or looking to explore new flavors, this chicken stew will become a favorite!

Ingredients:

• 2 lbs chicken thighs
• 3 tomatoes
• 1 red bell pepper
• 1 habanero pepper (use ½ if you prefer less spice)
• ½ cup olive oil
• 1 cup chicken stock (broth)
• 1 onion
• 1 teaspoon bouillon powder
• ½ teaspoon thyme
• ½ teaspoon black pepper
• ½ teaspoon curry powder
• ½ teaspoon salt
• Extra salt and black pepper for the chicken rub

Directions:

1. Prepare the Chicken:

• Wash and pat dry the chicken thighs. Rub them with extra salt and black pepper and set aside to marinate while you prepare the rest of the ingredients.

2. Brown the Chicken:

• Heat ½ cup of olive oil in a large pan over medium heat. Add the seasoned chicken thighs and brown them on each side for about 10 minutes per side until golden brown. This step helps to lock in the flavor and gives the chicken a beautiful color.
• Once browned, remove the chicken from the pan and set it aside.

3. Prepare the Vegetables:

• While the chicken is browning, slice the onion in half. Chop one half into small pieces, and set the other half aside for blending.
• In a blender, combine the tomatoes, red bell pepper, habanero pepper, and the other half of the onion. Blend until smooth.

4. Sauté and Build the Stew:

• Using the same pan and oil from browning the chicken, sauté the chopped onions until translucent, about 3-4 minutes.
• Pour the blended tomato and pepper mixture into the pan and let it simmer for 5 minutes to reduce and thicken slightly.

5. Add the Chicken and Spices:

• Add the browned chicken back into the pan, along with the chicken stock, bouillon powder, black pepper, curry powder, thyme, and salt. Stir everything together and bring it to a gentle boil.
• Taste the stew and adjust the seasoning with more salt if needed.

6. Cook to Perfection:

• Cover the pan and let the stew simmer for about 20 minutes, or until the chicken is fully cooked and tender. The sauce should thicken as it cooks, and the chicken will absorb all the rich flavors of the stew.

Recipe Tips:

• Adjust the Heat: If you’re sensitive to spice, start with half of a habanero pepper, or omit it altogether. You can also substitute it with milder peppers like jalapeños.
• Cooking Time: The stew is ready when the chicken is tender and the sauce has thickened. You can simmer it longer for a deeper flavor, just make sure to check the consistency and seasoning.

Serving Suggestions:

This Nigerian Chicken Stew is traditionally served with white rice, but it also pairs wonderfully with boiled yams, plantains, or even crusty bread to soak up the flavorful sauce. For a complete meal, serve it alongside a fresh green salad or sautéed vegetables.

Nutrition Information:

• Prep Time: 15 minutes
• Cooking Time: 40 minutes
• Total Time: 55 minutes
• Calories: 350 kcal per serving
• Servings: 4 servings

This Nigerian Chicken Stew is a hearty and flavorful dish that’s perfect for family meals or special occasions. The rich tomato base, spiced with curry and thyme, combined with the tender chicken, makes it a true comfort food. Whether you’re new to Nigerian cuisine or a seasoned fan, this recipe will bring bold flavors and warmth to your table!

Nigerian Chicken Stew

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• Author: Dulcia
• Total Time: 55 minutes
• Yield: 4 1x

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Description

Nigerian Chicken Stew is a true celebration of flavors from West Africa. The combination of fresh tomatoes, vibrant red bell pepper, and spicy habanero peppers creates a robust base, while the chicken slowly simmers to tender perfection in a fragrant broth infused with thyme, curry powder, and bouillon. The stew delivers a savory depth of flavor that is both comforting and spicy, making it a perfect companion for rice, yams, or freshly baked bread.

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Ingredients

Scale 1x2x3x

2 lbs chicken thighs
3 tomatoes
1 red bell pepper
1 habanero pepper (use ½ if you don’t want it too spicy)
½ cup olive oil
1 cup chicken stock (broth)
1 onion
1 teaspoon bouillon powder
½ teaspoon thyme
½ teaspoon black pepper
½ teaspoon curry powder
½ teaspoon salt
Extra salt and black pepper for the chicken rub

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Instructions

Wash and pat dry the chicken thighs. Rub with extra salt and black pepper and set aside.
Heat olive oil in a pan over medium heat. Brown the chicken on each side for about 10 minutes per side.
While the chicken is browning, cut the onion in half. Chop one half into small pieces.
Remove the chicken from the pan and set aside.
Blend the tomatoes, red bell pepper, habanero pepper, and the other half of the onion until smooth.
Sauté the chopped onion in the same oil until translucent.
Pour the blended tomato and pepper mix into the pan. Boil for 5 minutes.
Add the browned chicken, chicken stock, bouillon, black pepper, curry powder, thyme, and salt.
Taste for salt and adjust as needed.
Cook for another 20 minutes, or until the chicken is fully cooked and tender.

• Prep Time: 15 minutes
• Cook Time: 40 minutes

Nutrition

• Calories: 350