Learn how to make delicious Spicy Nigerian Chicken Stew. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
2 pounds chicken thighs, skinless
2 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1-inch piece ginger, minced
2 bell peppers, chopped (red for sweetness)
3-4 Scotch bonnet peppers, whole (adjust for heat preference)
4 large tomatoes, blended
2 tablespoons tomato paste
1 teaspoon thyme, dried
1 teaspoon curry powder
2 bay leaves
Salt and pepper to taste
1 cup chicken broth
Optional: fresh parsley for garnish
Instructions
Heat the vegetable oil in a large pot over medium heat. Add the chicken thighs and sear until golden brown on both sides, about 5-7 minutes. Remove the chicken and set aside.
In the same pot, add the chopped onion and sauté until translucent, roughly 3 minutes. Stir in the garlic, ginger, and bell peppers, cooking until the peppers soften.
Add the whole Scotch bonnet peppers, blended tomatoes, and tomato paste. Stir well to combine and let the mixture simmer for about 10 minutes, stirring occasionally. This step always reminds me of my abuela’s patience as she let flavors meld together perfectly.
Sprinkle in the thyme, curry powder, bay leaves, and season with salt and pepper. Return the chicken to the pot, ensuring each piece is submerged in the sauce.
Pour in the chicken broth, bring the stew to a boil, then reduce the heat and let it simmer for 30-40 minutes. The chicken should be tender and the sauce thickened to your liking.
Before serving, remove the bay leaves and Scotch bonnet peppers. Taste and adjust seasoning if necessary. Garnish with fresh parsley for a pop of color and freshness.
