Name: Nigerian Chicken Stew
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Nigerian
Ingredients: 2.5 to 3 lbs chicken (drumsticks or mixed parts); 1 teaspoon salt (plus more to taste); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon curry powder; 1/2 teaspoon dried thyme; 4 large tomatoes; 1 red bell pepper; 1 medium onion (divided); 2 scotch bonnet peppers (adjust to spice preference); 1/2 cup vegetable oil; 2 tablespoons tomato paste; 1 teaspoon chicken bouillon powder; 1/2 teaspoon white pepper; 1/4 teaspoon ground nutmeg (optional)

A richly spiced, tomato-based stew layered with bold West African flavors, Nigerian Chicken Stew is one of those dishes I turn to for true comfort. With tender chicken soaked in aromatic herbs, fiery scotch bonnets, and a deeply flavorful tomato blend, this stew has the kind of warmth that hits all the right notes. Whether I serve it with rice, yams, or fried plantains, it never disappoints.

Why You’ll Love This Recipe

I love how Nigerian Chicken Stew delivers a burst of flavor in every spoonful. The mix of spices—curry, thyme, garlic, and a hint of nutmeg—creates a rich and fragrant base. The heat from the scotch bonnet adds just the right kick without overpowering the dish. It’s hearty, satisfying, and a beautiful reflection of Nigerian cuisine. Plus, the ingredients are simple, and the process is straightforward, making it a great option even on busy days.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2.5 to 3 lbs chicken (drumsticks or mixed parts)

1 teaspoon salt (plus more to taste)

1 teaspoon garlic powder

1/2 teaspoon curry powder

1 teaspoon onion powder

1/2 teaspoon dried thyme

4 large tomatoes

1 red bell pepper

1 medium onion (divided)

2 scotch bonnet peppers (adjust to spice preference)

1/2 cup vegetable oil

2 tablespoons tomato paste

1 teaspoon chicken bouillon powder

1/2 teaspoon white pepper

1/4 teaspoon ground nutmeg (optional)

Directions

I start by seasoning the chicken with salt, garlic powder, onion powder, curry powder, and thyme. I let it marinate for at least 30 minutes so the flavors penetrate the meat.

Then I boil the chicken with the marinade and a splash of water until it’s cooked through. I set the stock aside and fry or grill the chicken until golden brown.

I blend the tomatoes, red bell pepper, scotch bonnets, and half the onion until smooth.

In a large pot, I heat the vegetable oil and sauté the remaining sliced onion until soft and translucent.

Next I add the tomato paste and cook it for 2 minutes before pouring in the blended tomato mixture. I cook this for 20–25 minutes on medium heat, stirring often until the sauce thickens and the oil rises to the top.

Then I pour in the reserved chicken stock, then stir in the bouillon powder, white pepper, optional nutmeg, and salt. I let it simmer for 5–10 minutes.

Finally, I add the fried chicken into the stew and simmer it for another 10–15 minutes, allowing the flavors to meld beautifully.

I serve it hot with steamed rice, boiled yams, or fried plantains.

Servings and timing

Servings: 6

Prep Time: 15 minutes

Cooking Time: 50 minutes

Total Time: 1 hour 5 minutes

Calories: Approximately 420 kcal per serving

Variations

When I want to switch things up, I sometimes use turkey or goat meat instead of chicken for a different texture and flavor. For a milder stew, I reduce the number of scotch bonnet peppers or replace them with milder red chilies. Sometimes I add a handful of spinach or chopped green bell peppers toward the end for added color and nutrition. If I want a smoky taste, I grill the tomatoes and peppers before blending them.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. The stew actually tastes better the next day as the flavors deepen. To reheat, I simply warm it on the stovetop over medium heat or in the microwave until heated through. If it thickens too much, I just add a splash of water or chicken stock to loosen it up.

Related Recipes:

Slow Cooker Chicken Stew

FAQs

How spicy is Nigerian Chicken Stew?

It’s quite spicy thanks to the scotch bonnet peppers, but I always adjust the number of peppers based on my heat preference. One pepper makes it mildly spicy, while two or more can really bring the heat.

Can I make this stew without frying the chicken?

Yes, I sometimes skip frying and just add the boiled chicken directly to the stew. It still tastes great, though frying adds extra depth of flavor and color.

What can I serve with Nigerian Chicken Stew?

I love it with white rice, but it also pairs beautifully with boiled yams, fried plantains, couscous, or even bread for dipping.

Can I freeze this stew?

Absolutely. I let it cool completely, then freeze it in portions. It keeps well for up to 2 months. I thaw it overnight in the fridge and reheat it gently on the stove.

Is this stew gluten-free?

Yes, this stew is naturally gluten-free. I just make sure my bouillon powder or stock doesn’t contain any hidden gluten-based ingredients.

Conclusion

Nigerian Chicken Stew is one of those meals that never fails to bring comfort and joy to my table. With its bold spices, hearty chicken, and rich tomato sauce, it’s a true celebration of West African cooking. Whether I’m making it for a quiet night in or a big family meal, it always delivers warmth, flavor, and a taste of home.

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