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Nigerian Chicken Stew
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5 from 1 vote

Nigerian Chicken Stew (Nigerian Tomato Stew)

Nigerian Chicken Stew is our recipe of the day! This African stew recipe is easy, simple and delicious. Let me show you in easy steps how to make the best African chicken stew.
Prep Time10 minutes
Cook Time55 minutes
Course: Side Dish, Stew
Cuisine: African, Nigerian
Keyword: African chicken stew, how to make Nigerian chicken stew, Nigerian chicken stew, Nigerian tomato stew
Servings: 6
Calories: 579kcal
Author: K's Cuisine

Ingredients

For the Chicken

  • 1 kg Chicken
  • 1 tablespoon Curry powder
  • 1 teaspoon Dried Thyme
  • 2 Stock cubes
  • 1 medium Onion chopped
  • Salt to taste

For the Peppermix

  • 1 400g Plum tomatoes
  • 3 large Bell peppers
  • 1 medium Onion
  • 2-6 Scotch bonnets or to taste
  • Ginger (optional)

For the Stew

  • 1 cup Vegetable or sunflower oil
  • 1 small Onion chopped
  • 3 cloves Garlic minced
  • 2 Stock cubes
  • ¼ cup Chicken stock
  • Salt to taste

Instructions

  • Clean the chicken pieces, add them to a pot, and season with curry powder, thyme, chopped onions, stock cubes, and salt. Add water and cover the pot.
  • Boil chicken on medium heat, till it's tender. Arrange the chicken pieces in an oven tray and bake till browned. Alternatively, you can air fry or deep fry the Chicken.
  • Clean, cut, and spread the peppers and onions in a baking tray and roast them in the oven (this step is optional).
    Add plum tomatoes and the roasted peppers in a blender and blend till smooth.
    Add little to no water to blend. Use the plum as a base.
  • Heat vegetable oil in a pot, add chopped onions and fry for 2 minutes or till fragrant, then add the garlic and fry for a minute.
  • Pour in the blended pepper, stock cubes (crushed), chicken stock, and salt. Mix to combine, cover the pot, and cook for 15 minutes (Stir every 5 minutes).
  • Add the chicken to the stew and let it simmer on low heat for 5 minutes.
  • Take it off the heat and rest it for 5 minutes.

Notes

  • Roasting the peppers reduces the frying time, and no need to boil the peppers after blending.
  • Roasting the peppers adds more flavour to the stew.
  • Use broiler or Pluvera chicken over other types. They give intense flavour and taste. I love hard chicken for Nigerian stew, so I might be biased.
  • Air frying or baking the chicken is healthier than deep frying.
  • You can decant the oil from the stew after frying to reduce the oil content.

Nutrition

Calories: 579kcal | Carbohydrates: 12g | Protein: 18g | Fat: 52g | Saturated Fat: 10g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 89mg | Sodium: 740mg | Potassium: 481mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2674IU | Vitamin C: 109mg | Calcium: 38mg | Iron: 2mg