Spicy Nigerian Chicken Stew – Bold, Hearty & Flavor-Packed
A bold, deeply flavored Nigerian stew made with fried chicken simmered in a spicy tomato, pepper, and onion sauce — perfect with rice, yams, or plantains.
Ingredients
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2 lbs bone-in chicken (thighs or drumsticks)
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4 large Roma tomatoes
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2 red bell peppers
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1–2 Scotch bonnet peppers
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2 medium onions (1 for blending, 1 chopped)
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4 garlic cloves
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1-inch piece fresh ginger
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2–3 tbsp tomato paste
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1 tsp dried thyme
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1 tsp curry powder
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2 bay leaves
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2 seasoning cubes (Maggi or Knorr)
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Salt to taste
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½–¾ cup vegetable or palm oil
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½ cup water or chicken stock (as needed)
Instructions
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Season chicken with salt, curry, and thyme. Fry in hot oil until browned, then set aside.
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Blend tomatoes, bell peppers, Scotch bonnet, 1 onion, garlic, and ginger until smooth.
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In the same pot, sauté chopped onion. Add tomato paste and cook for 5–7 minutes.
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Pour in the blended mixture and simmer for 20–25 minutes, stirring occasionally.
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Add seasonings and return chicken to the stew. Simmer another 20–25 minutes.
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Adjust consistency with water or stock. Taste and balance seasoning.
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Serve hot with rice, yam, or plantains.
Notes
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Stew improves in flavor after a day.
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Skim excess oil if desired.
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Control spice by adjusting pepper quantity.