Nigerian Chicken Tomato Stew

This rich and aromatic Nigerian chicken stew is a staple in West African homes and brings the warmth of traditional flavors to your kitchen. A blend of sweet tomatoes fiery peppers and fragrant spices transforms simple ingredients into an irresistible main dish suitable for Sunday dinners or special gatherings. Whenever I start simmering this stew the kitchen fills with mouthwatering aromas that instantly transport me to cherished family gatherings.

I first discovered how comforting this stew could be when I made it to celebrate my parents’ anniversary. Now it is my go-to recipe whenever extended family visits and nothing brings us together faster than this bubbling pot.

Gather Your Ingredients

• Bone-in chicken thighs or drumsticks: add deep flavor and richness to the stew Choose pieces with skin for best results
• Salt: essential for brightening all the flavors Use sea salt or kosher for even seasoning
• Black pepper: gives gentle warmth Freshly cracked is best
• Paprika: offers smokiness and a touch of color Look for a brightly colored spice for freshness
• Curry powder: gives complex notes of earthiness Find a quality mild West African curry blend for authentic taste
• Thyme: infuses aromatic depth Fresh or dried thyme works well
• Onion (chopped): acts as the foundation of the stew Pick a firm onion with shiny skin
• Vegetable oil: creates a silky texture and helps fry the tomato base Go for a neutral oil like sunflower or canola
• Roma tomatoes: provide natural sweetness and body Select ripe firm tomatoes for the richest sauce
• Red bell pepper: adds color and subtle sweetness Ensure it is firm and glossy
• Small red onion: delivers extra punch Opt for one that feels heavy for its size
• Scotch bonnet peppers: bring heat and citrusy notes Adjust to your spice tolerance and use gloves when prepping
• Tomato paste: intensifies the stew’s flavor Pick a good-quality paste for better results
• Garlic powder: offers instant savory flavor Choose garlic powder with vibrant aroma
• Ginger powder: gives a bright zing Always select ginger powder with a strong scent
• Bouillon cube: boosts umami Choose a cube with minimal artificial additives
• Salt to taste: gives one last adjustment before serving Taste and season as needed

How to Make It

Marinate the Chicken:

Combine chicken pieces with salt pepper paprika curry powder thyme and chopped onions Toss until the chicken is evenly coated and let marinate for at least thirty minutes This allows the spices to deeply penetrate the meat yielding more flavorful results

Sear the Chicken:

Heat vegetable oil in a large skillet over medium-high Once hot add chicken pieces skin side down Sear until golden brown on both sides about four to five minutes per side Do this in batches if necessary Remove chicken and set aside This creates a flavor-packed base for the stew

Blend the Sauce:

Roughly chop Roma tomatoes red bell pepper red onion and scotch bonnet peppers Place all in a blender and process until completely smooth Aim for a pourable consistency that will cook down into a rich sauce

Fry the Tomato Paste:

Using the same skillet reduce heat to medium Add tomato paste and fry for two minutes Stir constantly to avoid burning The paste should darken slightly and release a fragrant aroma which forms the backbone of the stew

Cook the Sauce:

Pour the blended tomato mixture into the skillet Stir to combine with the fried paste Cook for about ten minutes stirring occasionally until the mixture thickens and deepens in color This removes the raw taste and allows the flavors to concentrate

Season the Base:

Sprinkle in garlic powder ginger powder crumbled bouillon cube and a pinch or two of salt Stir well so everything dissolves evenly Taste and adjust if needed

Simmer with the Chicken:

Return the browned chicken and any juices to the skillet Cover and simmer on low for twenty-five to thirty minutes The chicken should become melt-in-your-mouth tender and the sauce should coat each piece well

Serve:

Spoon hot stew over fluffy rice fried plantains or even cauliflower rice for a lighter meal Sprinkle with freshly chopped herbs if desired

My favorite ingredient in this stew is the scotch bonnet pepper It gives a lively kick without overpowering the whole pot When my uncle visited from Lagos he taught me to balance the heat with just a touch of red bell pepper and we all agreed it was stew perfection

Flavor Boosters

Let the stew cool to room temperature before storing Transfer to airtight containers and keep in the fridge for up to four days You can also freeze the stew for up to three months For best results reheat gently on the stove adding a splash of water if it has thickened too much

Serving Suggestions

This stew is irresistible over steamed white rice or jollof rice Scoop it alongside fried plantains or with a hunk of crusty bread For low carb options serve over cauliflower rice or with sautéed greens

Creative Twists

Nigerian chicken stew is a classic dish enjoyed across Nigeria and in West African kitchens worldwide It is often served for celebratory events and brings warmth to Sunday family dinners Each region adds its own subtle touches making every pot a unique story

After sharing this stew with neighbors they raved about the depth of flavor and how the sauce tasted even better the next day During my cousin’s wedding we fed a crowd using this recipe scaled up in two big pots It became an instant family favorite and every bite took us home

Common Questions About This Recipe

→ What type of chicken works best for this Nigerian stew?

Bone-in chicken like thighs or drumsticks hold up well and absorb the flavors beautifully. You can also use a whole cut-up chicken.

→ How spicy is this dish?

The heat comes from scotch bonnet peppers. Use one for mild heat or two for a spicier result. Adjust to your taste preference.

→ Can I make this stew ahead of time?

Yes, the flavors even develop more after resting. Cool and refrigerate, then gently reheat before serving.

→ What are the best sides to serve with it?

Traditional options include white rice, fried plantains, boiled yam, or even cauliflower rice for a lighter twist.

→ Is it possible to substitute fresh tomatoes?

If fresh tomatoes are unavailable, canned tomatoes or a mix of tomato paste and water can work, though fresh ones give better depth of flavor.