Authentic Nigerian Chicken Stew
This recipe guides you through making a rich and flavorful Nigerian Chicken Stew, featuring tender chicken in a well-seasoned tomato-pepper sauce. The key to its authentic taste lies in thoroughly frying the stew base.
Equipment
- pot
- pan
- blender
Ingredients
For the Chicken
- 1.5 kg whole chicken cut into pieces
- 1 large onion chopped
- 2 seasoning cubes (Maggi or Knorr)
- 1 tsp curry powder
- 1/2 tsp thyme
- Salt to taste
- Vegetable oil for frying chicken
For the Stew Base
- 5-6 large fresh tomatoes
- 2-3 red bell peppers (Tatashe)
- 1-2 Scotch bonnet peppers (Atarodo) adjust to desired heat
- 1 large onion roughly chopped
- 1/2 cup vegetable oil (or less, depending on how much oil is left from frying chicken)
- 2 seasoning cubes
- 1/2 tsp curry powder
- 1/4 tsp thyme
- Salt to taste
Instructions
Prepare the Chicken
- Wash chicken pieces thoroughly and place them in a pot with chopped onion, seasoning cubes, curry powder, thyme, and salt.
- Add just enough water to almost cover the chicken and boil for 15-20 minutes until tender.
Fry the Chicken
- Remove cooked chicken from the stock, reserving the stock for later use.
- Heat vegetable oil in a pan and fry chicken pieces until golden brown and crispy, then set aside.
Prepare the Stew Base
- While chicken fries, wash and chop tomatoes, red bell peppers, and Scotch bonnet peppers.
- Blend these ingredients into a smooth puree.
Boil Down the Puree
- Pour the blended mixture into a pot and boil on medium heat for 20-30 minutes until it thickens and the raw liquid taste is gone.
- This step removes excess water and intensifies the tomato flavor.
Sauté the Base
- In a clean pot, heat 1/2 cup of fresh vegetable oil and sauté the roughly chopped large onion until translucent and fragrant.
Combine and Simmer
- Add the boiled-down tomato-pepper puree to the sautéed onions and stir well.
- Fry this mixture in the oil for 15-20 minutes over medium-low heat, stirring occasionally, until oil floats to the top and the mixture darkens and smells aromatic.
Add Seasoning & Stock
- Stir in the remaining seasoning cubes, curry powder, thyme, and salt to taste.
- Pour in the reserved chicken stock, bring to a boil, then simmer for 10-15 minutes to meld flavors.
Introduce Chicken
- Add the fried chicken pieces to the simmering stew and stir gently to coat them with sauce.
- Simmer for another 5-10 minutes to allow the chicken to absorb the stew's flavors.
Serve Hot
- Serve your Nigerian Chicken Stew hot.
Notes
For an even richer flavor, you can let the stew rest for a day in the refrigerator before reheating and serving. The flavors will deepen further. Adjust the amount of Scotch bonnet peppers to your personal spice preference. If you prefer a milder stew, use fewer or omit them entirely. Always taste and adjust seasoning as you go.