Spicy Nigerian Chicken Stew – West African Flavor

Spicy Nigerian chicken stew is a bold, deeply flavorful dish made with fire-roasted tomatoes, red bell peppers, onions, and a generous amount of aromatic spices. It’s a staple in many West African homes, known for its rich, velvety texture and complex layers of smoky, spicy, and savory notes. Served over rice, yams, or plantains, this stew brings warmth and comfort with every bite.

This version uses bone-in chicken for maximum flavor, first fried or roasted to develop deep golden color, then simmered in a pepper-based sauce until tender and infused with all the rich West African seasonings. Whether you’re new to Nigerian cuisine or already love its heat and depth, this stew will quickly earn a spot in your regular rotation.

Ingredients Overview

The ingredients in this stew work together to create a powerful balance of spice, aroma, and slow-cooked depth that defines West African cuisine.

Chicken (Bone-In Thighs, Drumsticks, or Whole Cut-Up Chicken) – Bone-in pieces are traditional and deliver more flavor. Skin-on pieces are often used, but you can remove skin to reduce fat.

Red Bell Peppers – The base of the stew, giving sweetness and body. They balance the heat and deepen the color.

Roma Tomatoes – Fresh or canned, tomatoes add acidity, thickness, and the signature reddish-orange hue.

Onions – A critical element. Used both in the blended pepper mix and sautéed separately for sweetness and aroma.

Scotch Bonnet or Habanero Peppers – Essential for heat. Use with caution—they pack a punch. One pepper adds medium heat; two or more brings serious fire.

Garlic and Ginger – Classic flavor boosters that add depth and warmth.

Tomato Paste – Helps concentrate the tomato flavor and gives the stew its rich consistency.

Seasoning Cubes or Bouillon (Maggi or Knorr) – A common Nigerian pantry item. Adds umami and depth. If unavailable, substitute with low-sodium chicken bouillon powder.

Thyme and Curry Powder – Staple spices in Nigerian cooking that define the stew’s aromatic profile.

Bay Leaves (Optional) – Add a subtle herbal depth to round out the flavor.

Salt and Black Pepper – Essential for balance and seasoning throughout.

Vegetable Oil or Palm Oil – Traditional stews often use palm oil, but vegetable oil works well and is more neutral in flavor.

Step-by-Step Instructions

1. Season and Brown the Chicken
   Clean 2½ to 3 lbs of bone-in chicken. Season with salt, black pepper, 1 teaspoon curry powder, and 1 teaspoon dried thyme. Optionally, marinate for 30 minutes. Heat ¼ cup oil in a deep pot and brown the chicken in batches until golden on all sides. Set aside.
2. Blend the Pepper Mixture
   In a blender, combine:
   • 4 red bell peppers (seeded)
   • 2 medium onions (reserve half of one for sautéing)
   • 4 roma tomatoes
   • 1–2 scotch bonnet peppers
   • 4 garlic cloves
   • 1-inch piece of fresh ginger

   Blend until smooth.

3. Cook the Stew Base
   In the same pot used for the chicken, remove excess oil if needed, leaving about 3 tablespoons. Sauté ½ sliced onion until translucent. Add 2 tablespoons tomato paste and cook for 3–4 minutes, stirring to reduce acidity.
4. Add the Blended Mix
   Pour in the blended pepper mixture and cook uncovered over medium heat, stirring occasionally. Let it reduce and darken for 15–20 minutes, until the oil begins to separate and the sauce thickens.
5. Season the Sauce
   Add 1–2 seasoning cubes (or 2 teaspoons chicken bouillon), 1 teaspoon curry powder, 1 teaspoon dried thyme, salt, and pepper to taste. Stir well.
6. Simmer the Chicken
   Return the browned chicken to the pot and stir gently to coat in the stew. Reduce heat to low and simmer for 25–30 minutes, uncovered, until chicken is cooked through and sauce is thick and rich. Stir occasionally to prevent sticking.
7. Adjust Consistency
   If the stew gets too thick, add a splash of water or broth. If too thin, simmer a bit longer.
8. Finish and Serve
   Remove bay leaves if used. Taste and adjust seasoning. Serve hot over white rice, boiled yams, fried plantains, or couscous.

Tips, Variations & Substitutions

Milder Version – Use just one scotch bonnet or substitute with a milder chili. Remove seeds for less heat.

Palm Oil Flavor – If desired, swap part of the vegetable oil for red palm oil to create a more traditional, earthy profile.

Roast for More Depth – Roast the peppers, tomatoes, and onions before blending for a smoky flavor.

Use Goat or Turkey – For a variation, replace chicken with goat meat, turkey wings, or even fish (reduce simmer time if using fish).

Freezer Friendly – The stew freezes very well. Let cool completely, portion, and freeze for up to 2 months.

Serving Ideas & Occasions

This stew is incredibly versatile and is a favorite for:

• Weekend family meals
• Special holidays and celebrations
• Meal prep for flavorful lunches
• Entertaining with a West African menu

Serve with:

• Steamed white rice or jollof rice
• Boiled or fried yams
• Dodo (fried plantains)
• Couscous or fufu
• Crusty bread for dipping

Nutritional & Health Notes

This chicken stew is:

• High in protein from bone-in chicken
• Naturally gluten-free
• Rich in vitamin C and antioxidants from peppers and tomatoes
• Easily modifiable for low-fat diets (remove chicken skin, use less oil)

To lighten the dish:

• Use skinless chicken
• Drain excess oil after browning
• Use just one scotch bonnet or a milder chili

FAQs

How spicy is Nigerian chicken stew?
It depends on how many scotch bonnets you use. One adds heat, two or more can be very spicy. Adjust to your tolerance.

Can I make it with boneless chicken?
Yes, but bone-in chicken adds more depth and texture. If using boneless, reduce simmer time to 15–20 minutes.

Is this stew good for meal prep?
Absolutely. It stores well in the fridge for up to 5 days and tastes even better the next day as flavors develop.

Can I freeze Nigerian stew?
Yes. Freeze in portions and reheat on the stovetop with a splash of water or broth.

What’s the best oil to use?
Traditional recipes use palm oil for flavor, but vegetable, canola, or sunflower oil also work well.

How do I thicken the stew if it’s watery?
Simmer uncovered to reduce and concentrate the flavors. Stir often to prevent burning.

Can I add vegetables?
You can stir in spinach, okra, or peas at the end for added nutrients, but it’s not traditional.

Print