Nigerian Chicken Stew Classic (Recipe for Printing)

Juicy chicken simmered with tomatoes, red peppers, and savory aromatics in this Nigerian-inspired dish. Enjoy for weeknights or festive gatherings. Save & click.

# What You Need:

→ Main Ingredients

01 - 5 pounds bone-in chicken thighs or drumsticks, cleaned
02 - 1 teaspoon salt
03 - 1/2 teaspoon ground black pepper
04 - 1 teaspoon paprika
05 - 1 teaspoon curry powder
06 - 1 teaspoon dried thyme
07 - 1 large onion, chopped
08 - 1/4 cup vegetable oil
09 - 4 large Roma tomatoes
10 - 1 large red bell pepper
11 - 1 small red onion
12 - 2 scotch bonnet peppers, or 1 for mild heat
13 - 2 tablespoons tomato paste
14 - 1 teaspoon garlic powder
15 - 1 teaspoon ground ginger
16 - 1 bouillon cube
17 - Salt as needed

# How to Make It:

01 - Combine chicken with salt, black pepper, paprika, curry powder, thyme, and chopped onion in a bowl. Toss thoroughly and let marinate for 30 minutes.
02 - Heat vegetable oil in a large skillet over medium-high heat. Brown chicken pieces on all sides. Remove chicken and set aside.
03 - Blend Roma tomatoes, red bell pepper, small red onion, and scotch bonnet peppers until smooth.
04 - In the same skillet, fry tomato paste for 2 minutes on medium heat. Pour in the blended tomato-pepper mixture, reduce heat to medium, and cook for 10 minutes, stirring occasionally.
05 - Add garlic powder, ground ginger, bouillon cube, and additional salt to the sauce. Mix thoroughly.
06 - Return browned chicken pieces to the skillet. Reduce to low heat and simmer for 25 to 30 minutes, or until chicken is cooked through and the sauce thickens.
07 - Enjoy hot with accompaniments such as white rice, fried plantains, or cauliflower rice.

# Extra Tips:

01 - Marinating the chicken enhances flavor and tenderness.
02 - For milder heat, use only one scotch bonnet pepper or substitute with a milder chili.

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