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.
Ingredients
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
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