Name: Nigerian Chicken Stew
Prep time: PT-494643H36M3S
Cook time: 1 h
Cuisine: Nigerian
Ingredients: 1.5 lbs chicken pieces (drumsticks, thighs, or desired cuts); salt to taste; 2 cloves garlic, minced; 1/2-inch piece ginger, minced; 1 teaspoon thyme; 1 teaspoon curry powder; 2 tablespoons vegetable oil (for browning); 4 large ripe tomatoes; 3 large red bell peppers; 3 scotch bonnet peppers; 1 large onion; 2 cloves garlic, minced; 1/2-inch piece ginger, minced; 1/4 cup vegetable oil; 2 tablespoons tomato paste; 2 bay leaves; 1 chicken bouillon cube; salt to taste; water as needed; fresh parsley or cilantro (optional)

Description

Experience the rich and aromatic flavors of Nigerian Chicken Stew. Combining tender chicken with ripe tomatoes and spices, this cozy meal is perfect for a quick dinner or a comforting family feast.

Ingredients

Scale

1.5 lbs chicken pieces (drumsticks, thighs, or desired cuts)
salt to taste
2 cloves garlic, minced
1/2-inch piece ginger, minced
1 teaspoon thyme
1 teaspoon curry powder
2 tablespoons vegetable oil (for browning)
4 large ripe tomatoes
3 large red bell peppers
3 scotch bonnet peppers
1 large onion
2 cloves garlic, minced
1/2-inch piece ginger, minced
1/4 cup vegetable oil
2 tablespoons tomato paste
2 bay leaves
1 chicken bouillon cube
salt to taste
water as needed
fresh parsley or cilantro (optional)

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Instructions

Rinse and pat dry the chicken pieces. Season with salt, half of the minced garlic and ginger, thyme, and curry powder. Allow to sit for 10-15 minutes.
Heat vegetable oil in a large pot over medium heat and brown the chicken on all sides until golden, then set aside.
Chop the tomatoes, red bell peppers, Scotch bonnet peppers, and half of the onion roughly. Blend until smooth to create a sauce.
In the same pot, add the remaining oil and sauté the remaining onion until translucent. Add garlic and ginger, cooking for 1-2 minutes. Stir in the tomato paste and cook for 3 minutes.
Pour in the blended mixture, add bay leaves and chicken bouillon, then season with salt. Simmer for 10-15 minutes until the sauce thickens.
Return the browned chicken to the pot. Add water if necessary to cover the chicken halfway. Cover and simmer for 25-30 minutes until the chicken is tender.
Adjust seasoning to taste, thicken the sauce if needed, and remove bay leaves. Garnish with parsley or cilantro before serving.

Notes

For extra heat, include more Scotch bonnet peppers.
This stew pairs well with rice, plantains, or your preferred side dishes.
Make sure to let the chicken marinate adequately for better flavor absorption.

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 4g
Sodium: 850mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 5g
Protein: 25g
Cholesterol: 95mg