Go Back
- 1.5 lbs chicken, cut into bite-sized pieces - 4 large ripe tomatoes, blended until smooth - 1 red bell pepper, blended until smooth - 1 green bell pepper, blended until smooth - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1-inch piece of fresh ginger, grated - 2 scotch bonnet peppers, finely chopped - 1 cup chicken broth (preferably low-sodium) - 1/4 cup vegetable oil (or palm oil for authentic flavor) - 2 teaspoons ground cumin - 2 teaspoons paprika (smoked paprika for depth of flavor) - 1 teaspoon dried thyme - 1 bay leaf - Salt and freshly ground black pepper, to taste - Fresh parsley or cilantro, chopped, for garnish This stew shines with its main ingredients. They create a rich base full of flavor. The chicken gives protein, while the tomatoes and peppers add freshness and brightness. If you want more flavor, try smoked paprika or ground cumin. These spices will lift the dish higher. Don't forget fresh herbs for garnish. They add a lovely touch and color. {{ingredient_image_2}} Start by heating 1/4 cup of vegetable oil in a large pot. Use medium heat until it shimmers. Add 1 medium onion, finely chopped. Sauté the onion for about 5 minutes. You want it soft and clear. Next, add 3 minced garlic cloves, 1-inch of grated ginger, and 2 finely chopped scotch bonnet peppers. Stir this mix for 1-2 minutes. It should smell amazing! Now, blend 4 large ripe tomatoes and 1 red and 1 green bell pepper until smooth. Pour this blend into the pot. Cook for 10-15 minutes, stirring often. This thickens your sauce and deepens the taste. It's time to season your sauce! Add 2 teaspoons of ground cumin, 2 teaspoons of paprika, 1 teaspoon of dried thyme, salt, and black pepper to taste. Toss in 1 bay leaf for flavor. Now, add 1.5 lbs of chicken, cut into bite-sized pieces. Make sure each piece is covered in the sauce. Pour in 1 cup of chicken broth and stir gently. Bring the stew to a gentle simmer. Cover the pot and lower the heat. Let it cook for 30-40 minutes. Stir occasionally to prevent sticking. Your chicken should be cooked and tender. After cooking, taste your stew. Adjust seasoning as needed. If you want more heat, add more chopped scotch bonnet. Remove the bay leaf before serving. Ladle the hot stew into deep bowls. Garnish with chopped parsley or cilantro for a fresh touch. Serve with jollof rice or steamed rice. Fried plantains make a great side too. Enjoy every spicy bite! To make your stew spicier, add more scotch bonnet peppers. These peppers pack a punch! Start with one and taste as you go. You can also add chili powder or cayenne pepper for extra heat. If you need to tone it down, add more tomatoes or a bit of cream. This balances the heat and keeps it tasty. Use fresh ingredients for the best flavor. Always brown the onions first; it builds a rich base. Cook the chicken until it’s tender and juicy. Stir the pot gently to avoid breaking up the chicken. Simmering on low heat helps the flavors blend well. Keep an eye on it to prevent burning at the bottom. Serve your stew in deep bowls for a cozy feel. Garnish with fresh parsley or cilantro for a pop of color. Pair it with jollof rice or steamed rice. This soaks up the sauce and adds texture. Fried plantains on the side make a delightful addition too. It looks great and tastes even better! Pro Tips Adjust the Heat: If you're unsure about the spice level, start with one scotch bonnet pepper and taste the stew as it cooks. You can always add more at the end for extra heat. Marinate the Chicken: For deeper flavor, marinate the chicken pieces in a mix of spices (cumin, paprika, salt, and pepper) for at least 30 minutes before cooking. Use Fresh Ingredients: Opt for fresh tomatoes and peppers instead of canned for a richer and more vibrant flavor in your stew. Serve with Sides: Enhance your meal by serving the stew with traditional sides like jollof rice, steamed rice, or fried plantains for a complete dining experience. {{image_4}} You can swap chicken for other meats. Try turkey or beef for a twist. If you want seafood, shrimp works well too. Just adjust the cooking time. Fish cooks faster, so add it later in the stew. For a vegetarian option, use chickpeas or lentils. They add protein and texture. A mix of mushrooms can give a meaty feel. You can also add more veggies like carrots and zucchini for extra flavor. If you have allergies, here are some swaps. Use olive oil instead of vegetable oil. For a gluten-free option, check your broth. You can also skip the bay leaf if needed. Always taste as you go to ensure the flavors work for you. After enjoying your spicy Nigerian chicken stew, let it cool down. Transfer the stew to an airtight container. This helps keep the flavors fresh. Store it in the fridge. It lasts for about 3 to 4 days. Make sure to label the container with the date. This way, you know when to eat it. When you're ready to eat the leftovers, grab a pot. Pour the stew inside and heat it over low to medium heat. Stir it often to avoid burning. You can also reheat it in the microwave. Use a microwave-safe bowl and cover it loosely. Heat in short bursts, stirring in between. Make sure it’s hot all the way through. If you want to save your stew for longer, freezing works well. Let it cool completely before freezing. Use freezer-safe containers or bags. Divide the stew into portions, so you can thaw just what you need. It can last up to 3 months in the freezer. When ready to eat, thaw it overnight in the fridge. Then reheat as mentioned above. Enjoy your delicious stew anytime! Yes, you can use other peppers. If you like milder heat, try jalapeños or poblano peppers. For more spice, you can use habaneros. Each pepper brings its own flavor. Feel free to mix and match to suit your taste. Just remember to adjust the amount to keep the heat level you prefer. Spicy Nigerian Chicken Stew lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. Let it cool completely before putting it away. If you want to enjoy it later, you can freeze it. Just make sure to label the container with the date. This stew pairs great with jollof rice or steamed rice. These sides soak up the rich sauce well. Fried plantains add a sweet touch that balances the heat. You can also serve it with a fresh salad or crusty bread to complete the meal. Spicy Nigerian chicken stew is a vibrant dish full of flavor. We discussed key ingredients, detailed steps for cooking, and ways to adjust spiciness. You learned how to store leftovers and how to personalize the recipe. Embrace the variations to suit your tastes or needs. Remember, cooking should be fun and creative! Enjoy making this dish, sharing it with friends and family, and savoring the rich flavors.

Spicy Nigerian Chicken Stew

A flavorful and spicy chicken stew made with blended tomatoes and peppers, perfect for serving with rice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Nigerian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1.5 lbs chicken, cut into bite-sized pieces
  • 4 large ripe tomatoes, blended until smooth
  • 1 red bell pepper blended until smooth
  • 1 green bell pepper blended until smooth
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch piece of fresh ginger, grated
  • 2 scotch bonnet peppers finely chopped
  • 1 cup chicken broth (preferably low-sodium)
  • 0.25 cup vegetable oil (or palm oil for authentic flavor)
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika (smoked paprika for depth of flavor)
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • to taste salt and freshly ground black pepper
  • for garnish fresh parsley or cilantro, chopped

Instructions
 

  • In a large, heavy-bottomed pot, heat the vegetable oil over medium heat until shimmering.
  • Add in the finely chopped onion and sauté, stirring occasionally, until the onions are soft and translucent, about 5 minutes.
  • Stir in the minced garlic, freshly grated ginger, and chopped scotch bonnet peppers. Sauté for an additional 1-2 minutes until the mixture becomes fragrant.
  • Carefully add the blended mixture of tomatoes and bell peppers to the pot. Allow the sauce to cook for approximately 10-15 minutes, stirring occasionally, until it thickens and the flavors deepen.
  • Season the sauce with ground cumin, paprika, thyme, salt, and pepper. Toss in the bay leaf, ensuring everything is well combined.
  • Place the chicken pieces into the sauce, ensuring they are fully coated with the tomato blend. Pour in the chicken broth and gently stir to combine. Bring the mixture to a gentle simmer.
  • Cover the pot and reduce the heat to low. Let the stew cook undisturbed for 30-40 minutes, stirring occasionally, until the chicken is cooked through and tender. Be mindful to scrape the bottom to prevent sticking.
  • After the stewing time, taste and adjust seasoning as needed; if you prefer more heat, incorporate additional chopped scotch bonnet.
  • Once the stew is ready, carefully remove and discard the bay leaf. Serve the stew hot.

Notes

Serve with jollof rice or steamed rice and fried plantains for a complete meal.
Keyword chicken stew, Nigerian cuisine, spicy stew