Nigerian chicken stew is a rich and delicious tomato-based dish that is a staple in Nigerian meal. It’s versatile and can be served with rice, yam, plantains, or even bread. This stew is known for its deep red color, spicy kick, and the tender, well-seasoned chicken that absorbs all the rich flavors. Here’s how to make a perfect chicken stew.

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Ingredients

For the Chicken:

• 1 whole chicken (cut into pieces) or 1.5 kg chicken parts
• 1 medium onion (chopped)
• 2 seasoning cubes (or bouillon cubes)
• 1 teaspoon thyme
• 1 teaspoon curry powder
• Salt to taste
• 1 teaspoon garlic powder (optional)
• 1 teaspoon ginger powder (optional)

For the Stew:

• 6 large fresh tomatoes
• 4 red bell peppers (tatashe)
• 2–3 Scotch bonnet peppers (ata rodo)
• 1 medium onion
• 1/4 cup vegetable oil (or palm oil, optional)
• 2 seasoning cubes
• 1 teaspoon thyme
• 1 teaspoon curry powder
• Salt to taste
• 1/2 cup chicken stock (from the cooked chicken)

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Equipment

• Blender
• Large pot
• Frying pan
• Wooden spoon

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Step-by-Step guide

1. Prepare and Season the Chicken

1. Wash the chicken pieces thoroughly and place them in a pot.
2. Add chopped onions, seasoning cubes, thyme, curry powder, salt, garlic powder, and ginger powder (if using).
3. Add a small amount of water (about 1 cup) and cook the chicken on medium heat until tender. Reserve the stock for the stew.
4. Once cooked, remove the chicken from the pot and set aside.

2. Fry or Grill the Chicken

1. Heat some vegetable oil in a frying pan.
2. Fry the chicken pieces until golden brown on all sides. Alternatively, you can grill the chicken for a healthier option.
3. Set the fried or grilled chicken aside.

3. Prepare the Tomato Base

1. Blend the fresh tomatoes, red bell peppers, Scotch bonnet peppers, and one onion until smooth.
2. Pour the blended mixture into a pot and boil on medium heat to reduce excess water. This process should take about 10–15 minutes, leaving a thick tomato paste.

4. Make the Stew

1. Heat 1/4 cup of vegetable oil in a large pot.
2. Add chopped onions and sauté until fragrant and slightly golden.
3. Add the boiled tomato paste and fry for about 10 minutes, stirring occasionally to prevent burning.
4. Season with thyme, curry powder, seasoning cubes, and salt to taste.
5. Pour in the reserved chicken stock and mix well. Allow the stew to simmer for 5 minutes.

5. Add the Chicken

1. Add the fried or grilled chicken pieces to the pot of stew.
2. Stir gently to coat the chicken with the stew.
3. Cover the pot and simmer on low heat for 10–15 minutes, allowing the chicken to absorb the flavors of the stew.

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Serving idea

• Serve hot with:
  • White rice or jollof rice
  • Boiled yam or plantains
  • Bread
• Garnish with fresh herbs like parsley for an added touch.

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How To Achieve Perfect Chicken Stew

• Use fresh, ripe tomatoes for a richer flavor.
• Adjust the number of Scotch bonnet peppers based on your spice tolerance.
• For a smoky flavor, roast the tomatoes and peppers before blending.
• Ensure the tomato paste is well-fried to remove its raw taste.
• Add a pinch of nutmeg for a unique depth of flavor.