Description
A warm and hearty Nigerian chicken stew, perfect for busy weeknights, with deep flavors and versatile ingredients.
Ingredients
Scale
- 2.5 lbs bone-in chicken (thighs or drumsticks), cleaned
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 1 teaspoon thyme
- 1 onion, chopped
- 1/4 cup vegetable oil
- 4 large Roma tomatoes
- 1 large red bell pepper
- 1 small red onion
- 2 scotch bonnet peppers (or 1 for less heat)
- 2 tablespoons tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 bouillon cube
- Salt to taste
Instructions
- Marinate the cleaned chicken with salt, black pepper, paprika, curry powder, thyme, and chopped onions. Let sit for 30 minutes.
- Heat vegetable oil in a large skillet over medium-high heat. Brown the marinated chicken pieces on both sides and set aside.
- Blend the Roma tomatoes, red bell pepper, small red onion, and scotch bonnet peppers until smooth.
- In the same skillet, fry the tomato paste for about 2 minutes. Pour in the blended tomato mixture, reduce heat, and simmer for 10 minutes.
- Add garlic powder, ginger powder, crumbled bouillon cube, and salt to taste to the skillet.
- Return the chicken to the skillet, nestling it into the sauce. Lower the heat and let it simmer for 25-30 minutes until chicken is tender.
Notes
This stew pairs well with white rice or fried plantains. Add fresh cilantro or lime for an extra twist.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Nigerian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg