This Nigerian Chicken Stew is a hearty, spicy, and deeply flavorful dish that brings true West African comfort to your table. The blend of smoky peppers, vibrant tomatoes, and aromatic seasonings creates a sauce that clings beautifully to tender chicken pieces. Whether you serve it with rice, yams, or bread, this stew is sure to warm your kitchen and your soul.
Table of Contents
Why You’ll Love This Nigerian Chicken Stew
This stew combines simple ingredients into layers of bold, unforgettable flavor. It’s the kind of meal that makes any day feel special.
- Deep, rich tomato-pepper base
- Packed with tender, seasoned chicken
- Comforting, spicy, and perfect for family dinners
- Stores and reheats beautifully
- Naturally gluten-free and dairy-free
- Easy to adjust for mild or bold spice levels
The first time I made Nigerian Chicken Stew was for a neighbor’s cookout near Austin. I followed her directions, roasting peppers until smoky and simmering until the sauce hugged every piece of chicken. That day, I learned that the best comfort food is both bold and soulful—and this stew is exactly that.
Ingredients You’ll Need
You’ll build this dish in two main parts: the seasoned chicken and the rich tomato-pepper sauce.
For the Chicken
- 2.5 lbs bone-in chicken (thighs or drumsticks), cleaned – Adds flavor and texture.
- 1 teaspoon salt – To season deeply.
- ½ teaspoon black pepper – For mild spice.
- 1 teaspoon paprika – Adds color and depth.
- 1 teaspoon curry powder – Brings warm, earthy flavor.
- 1 teaspoon thyme – Adds herby notes.
- 1 onion, chopped – Helps the chicken caramelize.
- ¼ cup vegetable oil – For browning.
For the Tomato-Pepper Sauce
- 4 large Roma tomatoes – Juicy and bright base.
- 1 large red bell pepper – Adds sweetness and body.
- 1 small red onion – Adds flavor balance.
- 2 scotch bonnet peppers (or 1 for less heat) – Signature Nigerian heat.
- 2 tablespoons tomato paste – Richens the sauce.
- 1 teaspoon garlic powder – Aromatic base.
- 1 teaspoon ginger powder – Subtle heat and depth.
- 1 bouillon cube – Umami boost.
- Salt to taste – To balance flavors.
Optional Add-Ons or Substitutes
- Swap scotch bonnet for habanero if needed.
- Add bay leaves for aroma.
- Substitute boneless chicken if preferred.
- Add red palm oil for authentic flavor.
- Serve with white rice or Hearty Cabbage and Dumplings for a full meal.
- Garnish with fresh parsley for color.
Step-by-Step Instructions
This recipe layers flavors step by step, creating depth and warmth in every bite.
- Season the chicken. In a bowl, toss chicken with salt, pepper, paprika, curry powder, and thyme. Let it marinate for 20–30 minutes. (Marinating enhances every bite.)
- Brown the chicken. Heat oil in a pot over medium-high heat. Add the chicken pieces and brown on all sides. Remove and set aside. (This adds smoky richness.)
- Blend the sauce. Combine tomatoes, bell pepper, red onion, and scotch bonnets in a blender. Blend until smooth.
- Fry the sauce. In the same pot, pour out excess oil, leaving about 2 tablespoons. Add tomato paste and fry for 2–3 minutes. Then add the blended mixture. (This is called “frying the stew”—it builds deep flavor.)
- Season and simmer. Add garlic powder, ginger powder, bouillon cube, and salt. Stir well and simmer uncovered for 10–12 minutes until thickened.
- Add chicken back. Return browned chicken to the pot, stirring so it’s coated in sauce. Add a splash of water if needed.
- Simmer to finish. Cover and cook for 20–25 minutes on low heat until the chicken is tender and the oil rises to the top.
- Adjust seasoning and serve. Taste for salt, spice, and thickness. Garnish with herbs before serving.
Quick Reminders:
- Always fry the sauce—it’s the key to rich flavor.
- Don’t rush the simmer; low heat deepens taste.
- Use a wide pot for even cooking.
- Let the oil rise—it signals perfect doneness.
Expert Tips for Success
To make your Nigerian Chicken Stew truly authentic and flavorful, remember these pro tips.
- Blend the sauce smooth for a silky finish.
- Roast the peppers before blending for smokiness.
- Fry tomato paste first—it removes acidity.
- Use chicken stock instead of water for depth.
- Adjust pepper quantity based on your spice tolerance.
- Let it rest before serving; it thickens naturally.
- Store overnight—the flavor improves by the next day.
These tips make all the difference in achieving that rich, layered flavor Nigerian stews are famous for.
Serving Suggestions
This stew is incredibly versatile and pairs beautifully with both African and global sides.
- White or jasmine rice for a simple base
- Fried plantains for sweetness
- Boiled yams or potatoes
- Couscous for a lighter twist
- Crusty bread for soaking up the sauce
- Add alongside Garlic Parmesan Dinner Rolls for a cross-cultural comfort meal
I love serving this dish at family gatherings with a big bowl of rice and fresh lime wedges on the side. The balance of heat, creaminess, and tang is irresistible.
Storing and Reheating
This stew keeps beautifully and develops deeper flavor after a day.
How to Store It
- Let the stew cool completely.
- Store in airtight containers.
- Refrigerate for up to 4 days.
- Freeze for up to 3 months.
- Always reheat thoroughly before serving.
How to Reheat It
- Reheat on the stovetop over medium heat, stirring occasionally.
- Add a splash of water or stock to loosen the sauce.
- Microwave in portions, covered, until hot.
- Avoid overheating to preserve texture.
- Stir before serving to recombine the flavors.
Even after storage, the stew keeps its bold flavor and satisfying richness.
Frequently Asked Questions
Is Nigerian Chicken Stew very spicy?
It can be, depending on how many scotch bonnets you use. Start with one for mild heat and adjust as you like.
Can I use boneless chicken?
Yes, boneless works well, though bone-in pieces add more flavor.
Can I make it ahead?
Definitely! It actually tastes better after a night in the fridge as the flavors blend.
Final Thoughts
This Nigerian Chicken Stew celebrates everything I love about home cooking—bold spice, comforting texture, and heartwarming aroma. It’s a dish that speaks of culture, care, and connection, with each bite offering a story in flavor.
- Always fry the sauce—it’s worth it.
- Let it simmer low and slow.
- Serve generously—it’s meant to be shared.
From my kitchen to yours, this stew brings a taste of West Africa with a little Texas warmth stirred in.
Nigerian Chicken Stew
Ingredients
Equipment
Method
- In a bowl, season chicken with salt, pepper, paprika, curry powder, and thyme. Let marinate for 20–30 minutes.
- Heat oil in a pot over medium-high heat. Brown chicken pieces on all sides, then remove and set aside.
- In a blender, combine tomatoes, red bell pepper, red onion, and scotch bonnets. Blend until smooth.
- Pour out excess oil from the pot, leaving about 2 tablespoons. Add tomato paste and fry for 2–3 minutes.
- Add blended sauce to the pot. Stir in garlic powder, ginger powder, bouillon cube, and salt. Simmer uncovered for 10–12 minutes until thickened.
- Return browned chicken to the pot, stirring to coat in the sauce. Add a splash of water if needed.
- Cover and simmer on low heat for 20–25 minutes until chicken is tender and oil rises to the top.
- Adjust seasoning as needed and serve hot. Garnish with herbs if desired.
Notes
- For milder heat, use one scotch bonnet or substitute with habanero. Add red palm oil for authenticity, or swap chicken for boneless cuts.
- Let the stew rest for fuller flavor. Times estimated from method defaults due to missing explicit durations.
