Description
Nigerian Chicken Stew is a flavorful West African dish featuring tender chicken thighs simmered in a rich, savory tomato and pepper sauce. This versatile stew is perfect served with rice, yams, or bread and showcases traditional African spices and bold flavors, making it a comforting main course for any meal.
Ingredients
Chicken
- 2 lbs chicken thighs
- Extra salt and black pepper for the chicken rub
Vegetables and Peppers
- 3 tomatoes
- 1 red bell pepper
- 1 habanero pepper (use ½ if you prefer less heat)
- 1 onion (cut in half, one half chopped, one half whole for blending)
Seasonings and Liquids
- ½ cup olive oil
- 1 cup chicken stock (broth)
- 1 teaspoon bouillon powder
- ½ teaspoon thyme
- ½ teaspoon black pepper
- ½ teaspoon curry powder
- ½ teaspoon salt (plus more to taste)
Instructions
- Prepare the Chicken: Wash and pat dry the chicken thighs thoroughly. Rub them generously with salt and black pepper, then place them in a bowl to marinate briefly.
- Heat the Oil and Brown the Chicken: Heat ½ cup of olive oil in a pan over medium heat. Once hot, brown the chicken thighs on each side for about 10 minutes per side until nicely colored and partially cooked.
- Prepare the Onion: Cut the onion into two halves. Chop one half finely for sautéing and set aside; keep the other half whole for blending later.
- Remove Chicken: When the chicken has browned on both sides, remove it from the pan and set aside temporarily.
- Blend the Tomato and Peppers: In a blender, combine the 3 tomatoes, red bell pepper, habanero pepper (use half if you want less spice), and the remaining whole half of the onion. Blend into a smooth mixture.
- Sauté the Onion: In the same pan with the olive oil, sauté the chopped onion until it turns translucent and fragrant.
- Cook the Tomato Blend: Pour the blended tomato and pepper mixture into the pan with the sautéed onion. Bring to a boil and cook for 5 minutes to reduce and meld the flavors.
- Add Spices and Chicken: Return the browned chicken thighs to the pan. Add 1 cup chicken stock, 1 teaspoon bouillon powder, ½ teaspoon thyme, ½ teaspoon black pepper, and ½ teaspoon curry powder. Stir to combine.
- Season and Simmer: Taste the stew and add ½ teaspoon salt or more as needed. Cover and simmer for 20 minutes or until the chicken is fully cooked and tender, and the flavors have melded beautifully.
Notes
- You can adjust the heat level by reducing the amount of habanero pepper used.
- Serve this stew with rice, yams, plantains, or bread for a complete meal.
- Ensure to brown the chicken well for enhanced flavor and color.
- Using chicken thighs provides a juicy and tender texture, but drumsticks can also be used.
- If a thicker sauce is desired, continue simmering uncovered for a few minutes after cooking.
