Description
Experience authentic Spicy Nigerian Chicken Stew. Mama Tessa’s recipe brings rich tomato, pepper, and tender chicken in a truly comforting dish.
Ingredients
Scale
- Chicken & Marinade:
- 8 bone-in, skin-on chicken thighs
- 1 tsp salt
- ½ tsp black pepper
- Main Stew Base:
- 4 large red bell peppers, roughly chopped
- 4 large Roma tomatoes, roughly chopped
- 1 large onion, roughly chopped
- 2–4 scotch bonnet peppers (to taste), stems removed
- 2-inch piece fresh ginger, peeled and roughly chopped
- 4 cloves garlic, peeled
- Flavor Essentials:
- ¼ cup vegetable oil
- 2 tsp curry powder
- 1 tsp dried thyme
- 2 cups chicken broth
- Salt and black pepper to taste
- Optional Extras:
- 1–2 tbsp tomato paste (for deeper color/flavor)
- A pinch of sugar (to balance tartness)
Instructions
- Prep Your Peppers & Tomatoes:: First things first, let’s get that vibrant base ready. Roughly chop your red bell peppers, tomatoes, onions, scotch bonnets (remember those gloves!), and ginger. I usually just throw them all into my blender with a splash of water, just enough to get it moving, and blend until it’s a smooth, bright red purée. You’re aiming for a consistency like a thick smoothie here. This is the heart of your Spicy Nigerian Chicken Stew, so take your time and make it smooth!
- Brown the Chicken:: Now, grab a big, heavy-bottomed pot or Dutch oven. Add a generous glug of vegetable oil over medium-high heat. Pat your chicken thighs dry with a paper towel – this helps them get a beautiful sear. Season them well with salt and pepper, then carefully place them skin-side down in the hot oil. Let them brown for about 5-7 minutes per side until they’re golden and crispy. Don’t overcrowd the pot; do it in batches if you need to. This step adds so much flavor, honestly, don’t skip it!
- Simmer the Stew Base:: Once the chicken is browned, remove it from the pot and set it aside. In the same pot, with all those delicious drippings, pour in your blended pepper and tomato mixture. It’ll sizzle and spit a bit, so be careful! Stir in your curry powder and dried thyme, then bring it to a gentle simmer. Let it cook, uncovered, for about 20-30 minutes, stirring occasionally. You’re looking for it to thicken and the oil to start separating and rising to the top – that’s the magic happening!
- Combine & Cook:: After the stew base has thickened, carefully add your browned chicken thighs back into the pot. Pour in the chicken broth, making sure the chicken is mostly submerged in that gorgeous red sauce. Give it a good stir, ensuring everything is well combined. Bring it back to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for at least 45 minutes to an hour. This low and slow cooking is what makes the chicken incredibly tender and infuses all those flavors.
- Final Seasoning & Simmer:: After about 45 minutes, check on your Spicy Nigerian Chicken Stew. The chicken should be fall-off-the-bone tender. Taste the stew and adjust the seasoning with more salt and pepper if needed. Sometimes I add a pinch of sugar here if my tomatoes were extra tart, just to balance it out. If the stew is too thick, add a little more broth or water. If it’s too thin, let it simmer uncovered for a bit longer. I always give it another 10-15 minutes, uncovered, just to let those flavors deepen a little more.
- Serve It Up:: Once your Spicy Nigerian Chicken Stew has reached its perfect consistency and flavor, it’s ready! The sauce should be rich, glossy, and clinging to the chicken. The aroma in your kitchen will be absolutely incredible, believe me. Ladle it generously over your favorite accompaniment, and get ready for a truly satisfying meal. This dish always makes me smile.