Description
A bold, flavorful Nigerian chicken stew made with blended peppers, tomatoes, onions, and spices, simmered until the chicken is tender and the sauce is rich and aromatic.
Ingredients
- 2 lbs chicken pieces (drumsticks or thighs)
- 4 large tomatoes
- 2 red bell peppers
- 2 habanero or Scotch bonnet peppers
- 1 large onion, divided
- 3 cloves garlic
- 1-inch piece of ginger
- 1/2 cup vegetable oil
- 2 tbsp tomato paste
- 1 tsp curry powder
- 1 tsp thyme
- 1–2 bouillon cubes
- Salt to taste
- 1 cup chicken broth or water
Instructions
- Season the chicken with salt, curry powder, thyme, and half of the chopped onion. Allow to marinate for at least 20 minutes.
- Blend tomatoes, bell peppers, habanero peppers, garlic, ginger, and the remaining onion into a smooth mixture.
- In a pot, heat the vegetable oil and sauté tomato paste for 2 minutes to remove its acidity.
- Pour in the blended pepper mixture and cook for 10–15 minutes, stirring frequently until the mixture thickens and reduces.
- Add the seasoned chicken pieces and stir to coat them in the sauce.
- Pour in chicken broth or water and add bouillon cubes. Simmer on medium heat for 30–40 minutes until the chicken is cooked through and the stew thickens.
- Adjust seasoning with salt as needed and continue simmering until the oil rises to the top.
- Serve hot with rice, yams, plantains, or your preferred side.
Notes
- Adjust the number of Scotch bonnet peppers based on your spice tolerance.
- Frying the pepper mixture longer intensifies the flavor.
- Use palm oil instead of vegetable oil for a deeper, traditional taste.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Stew
- Method: Stovetop
- Cuisine: Nigerian