nigerian chicken stew

Nigerian chicken stew is a delightful West African stew made with chicken thighs and simmered in a savory sauce made with tomatoes and peppers. It is so versatile and can be eaten with many different dishes!

Nigerian Chicken Stew

lbs chicken thighs

tomatoes

red bell pepper

habanero pepper (use

olive oil

chicken stock (broth)

onion

tsp bouillon powder

thyme

tsp black pepper

curry powder

tsp salt

salt

Wash and pat dry the chicken.

Rub the chicken thighs with salt and black pepper, and leave them in a bowl.

Heat olive oil in a pan.

Brown the chicken on each side (about 10 minutes each).

Cut the onion into two and chop one part into small pieces.

When the chicken is done, take it out and set it aside.

Blend the tomatoes, red bell pepper, habanero pepper, and the other half of the onion.

Sauté the chopped onion in the oil till translucent.

Pour the blended tomato and pepper mix and boil for 5 minutes.

Add chicken, stock, bouillon, curry, and thyme.

Taste for salt and add more if necessary.

Cook for 20 minutes or until chicken is done.

The basic of this stew is fresh tomatoes, fresh bell peppers, and onions. These fresh vegetables compliment each other to give this stew a distinctive taste. You can serve Nigerian red tomato stew with white rice, beans, or even add a dollop to Nigerian moi-moi.

Nigerian Stew: How To Make A Classic Red Tomato Stew 

beef

red bell peppers

habaneros.

garlic

(oz.) tomato paste

pair of knorr cubes

Maggi

(Nigerian) ground red pepper peppers

dry thyme

1-teaspoon nutmeg

broth

water (optional but necessary)

Boil, and fry chicken and beef meat; set aside. You can air the chicken and beef after boiling if you have an air fryer!

Add tomatoes, onions, fresh bell pepper, and garlic in the blender and blend away. Ensure that the blend is up 12 cups (wow, that sounds like a lot; yep!) Cut/slice the other half of the onion and set aside.

Open the can of tomatoes paste, put it into a bowl and add 2 cups of chicken broth, mix well and set aside.

Place a clean pot on the stove, set your stove to medium-high. Add oil, allow to heat up then add 1 teaspoon of salt and chopped onions. Sauté onions until translucent, about 3-5 minutes depending on the quantity. After the onions are ready add the tomato blend, give a good stir and place the lid on the pot.

Allow to cook for about 20 – 25 minutes depending on the quantity of the tomatoes. Ensure to stir every 5-7 minutes as it is cooking to avoid burning; also, lower heat before opening the lid to avoid hot splashes.

After the said time, stir very well, and add the remaining ingredients: the already mixed tomato paste and chicken broth, ground red pepper, dry thyme, nutmeg, Maggi, and Knorr cubes, curry powder, and the remaining salt, mix very well and cover the pot to cook for another 25-30 minutes.

Add the remaining 2 cups of chicken broth after the said time, and stir again. You may also add additional one cup of water if you do not wish to have a very thick stew. Cover, turn the heat up to medium and allow to cook for 10 more minutes.

After 10 minutes, reduce the heat, and open the pot; then gently add the already fried chicken/meat. Ensure that the chicken/meat and stew combines very well, taste for flavor (and add more so salt, pepper or Maggi if so desire.)

Allow to simmer for additional 10 – 12 minutes on low &#8211; medium heat, and your Nigerian tomato stew is ready. Serve with rice or any other thing.

This is a very good recipe, the food looks yummy, I gave it a try I added fresh ginger and blended it with the onion, bell pepper, bonnet pepper, garlic and fresh tomatoes it gave it a different yummy flavor will definitely cook this all the time, Thanks.

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