Picture walking into your kitchen at the end of the day and being greeted by the warm aroma of stewed chicken in a rich tomato‑pepper sauce. This Nigerian chicken stew recipe is the ultimate one‑pot, family‑friendly meal that balances bold flavour with simple prep. At Recipench, our goal is to bring you free food recipes and easy healthy recipes that make weeknight dinners feel effortless yet delightful.
What sets this dish apart is its vibrant sauce—a blend of tomatoes, red bell pepper, scotch bonnet, and spices—rooted in the Nigerian cooking tradition of the stew known as obe ata. This style of cooking channels the essence of West African comfort food, bringing global flavour to your everyday table. The one‑pot format also supports the idea of simplified cooking and minimal cleanup from trusted advice on one‑pot meals.
What sets this dish apart is its vibrant sauce—a blend of tomatoes, red bell pepper, scotch bonnet, and spices—rooted in the Nigerian cooking tradition of the sauce known as Obe Ata . This style of cooking channels the essence of Yoruba cuisine , bringing global flavour to your everyday table. The one‑pot format also supports the idea of simplified cooking and minimal cleanup that our one‑pot meals collection embraces .
One‑Pot Nigerian Chicken Stew by Recipench
Equipment
- 1 Large pot / Dutch oven Heavy‑duty for browning chicken and simmering the stew
- 1 Blender or food processor To puree tomatoes, red bell peppers and scotch bonnet peppers
- 1 Sharp chef’s knife For chopping onion, peppers and trimming chicken pieces
- 1 Cutting Board Preferably large, for safe prep work
- 1 Wooden spoon or spatula Heat‑proof, for stirring the sauce without scratching the pot
- 1 Pair of tongs To safely turn and remove chicken pieces
- Set Measuring cups and spoons For accurate oil, stock, spice measurements
Ingredients
- 1 kg Chicken pieces (bone‑in) Use thighs & drumsticks for best flavour and texture
- 4 large Tomatoes Fresh or tinned,blended to form the base
- 2 red Bell peppers Tatashe variety preferred,blended with tomatoes
- 2 pieces Scotch bonnet peppers Adjust quantity for heat level
- 1 medium Onion (divided) Chop half for sautéing, blend half with sauce
- ½ cup Vegetable oil Or use olive oil for lighter version
- 2 cups Chicken stock or water Use stock for deeper flavour
- 1 tbsp Curry powder Adds warmth and colour
- 1 tbsp Dry thyme Herbaceous flavour
- — — Salt To taste
- — — Chicken seasoning/bouillon Use cubes or powder as preferred
Instructions
- Step 1: Clean and pat dry the chicken pieces.
- Step 2: Season the chicken with onion or onion powder, garlic powder, curry powder, dry thyme, bouillon or stock cube, and salt.
- Step 3: Heat oil in a large pot or Dutch oven, brown the chicken pieces on both sides until golden, then remove and reserve any juices or stock.
- Step 4: Blend tomatoes, red bell peppers and scotch bonnet pepper (and onion if preferred) until smooth; in the same pot heat oil, sauté chopped onion until translucent, pour in the blended mixture and cook until it reduces and oil begins to separate.
- Step 5: Return the browned chicken (and any juices/stock) into the pot with the reduced sauce, stir to coat thoroughly, adjust seasoning as needed, cover and simmer on low heat until the chicken is fully cooked and sauce has thickened slightly.
- Step 6: Allow the stew to rest off the heat for a few minutes so the flavours settle, then serve hot with your choice of accompaniment (rice, plantains, yam, or cauliflower rice).
Notes
- Roasting or charring the red bell peppers (in addition to blending) adds a rich, smoky depth that makes the sauce especially memorable.
- Avoid overcrowding the pot when browning the chicken: doing the pieces in batches ensures a nice golden crust and better overall flavor.
- When blending the tomato‑pepper mixture, limit added water — too much liquid can elongate cooking time and dilute the sauce.
- As the sauce simmers, look for a thin layer of oil rising at the edges — this “oil‑separation” is a sign the sauce is rich and ready.
- For a lighter version, you can remove excess oil after frying the sauce base, and serve with cauliflower rice or steamed veggies instead of heavier starches.
- The flavors improve if the stew sits a little before serving—or better yet, the next day—making this dish perfect for batch cooking and leftovers.
- Adjust the spice level by modifying the number of scotch bonnet/habanero peppers to suit your taste or family preference.
- If the sauce tastes a bit acidic (often due to fresh tomatoes), letting it reduce further or adding a pinch of baking soda can help balance it.
Tips & Tricks
- Brown the chicken before simmering: Searing the chicken first helps lock in juices and adds depth to the eventual sauce—technique supported by guidelines in [How to Pan‑Sear Any Meat or Vegetable] .
- Char or roast your peppers: Lightly roasting the red bell pepper and scotch bonnet gives a smoky layer that lifts the dish from everyday to memorable.
- Watch for the “oil‑separation” moment: In classic Obe Ata, when a thin film of oil rises to the surface, it signals the sauce is ready for the chicken.
- Make it lighter: For a healthier version, use olive oil instead of heavier oil, remove skin from chicken pieces, and serve with cauliflower rice or steamed veggies to align with our budget‑friendly meals heading .
- Batch‑cook for leftovers: This stew stores beautifully—flavours deepen overnight, making it a perfect choose‑and‑reheat option for busy family nights.
Serving Suggestions
Serve this stew over steamed white rice so the rich sauce can soak in. For a gluten‑free or lighter side, try cauliflower rice or boiled yam slices. A side of fried plantains or a crisp green salad adds texture and contrast. For presentation (great for sharing), use a rustic earthenware dish, garnish with chopped parsley or green onion, and set it on a wooden board for that home‑cooked appeal. If you’re exploring dietary options, our gluten‑free recipes archive has more free food recipes adapted for special diets (INTERN LINKS).
Nutritional Notes & Fun Facts
Lean chicken provides quality protein that supports satiety and muscle repair—ideal for families seeking wholesome meals. The tomato‑and‑red‑bell‑pepper sauce is also rich in vitamin C and antioxidants like lycopene, making this dish both comforting and nutrient‑mindful.
The sauce base Obe Ata is foundational in Nigerian cooking and serves as the flavour backbone for many stews and rice dishes, offering cultural depth to your meal beyond taste alone.
Internal Links
- Explore our one‑pot meals collection on Recipench for more simple yet flavour‑packed dishes.
- If you enjoyed this, you might also like our budget‑friendly meals section where we show how to get big flavour without big spend.
- For dietary flexibility, visit our gluten‑free recipes archive for more free food recipes adapted for special needs.
- Also, you may enjoy the dessert version: How To Make The Dreamiest Apple Cider Cheesecake Ever by Chef Naya.
Trusted External References
In this dish you’ll employ techniques such as searing chicken for flavour — outlined in [How to Pan‑Sear Any Meat or Vegetable] .
The cultural and culinary context of the sauce Obe Ata appears in [Obe Ata: Nigerian Chicken, Tomato, and Pepper Stew]
Chicken’s nutritional benefits are examined in [Is Chicken Good for You?].
For more insight on West African cooking traditions, see [West African Cuisine Overview] .
A recipe variation of chicken‑and‑stew style appears on [Nigerian Chicken Stew Recipe ].
And for one‑pot chicken stew inspiration and technique, check [One‑Pot Chicken Stews – Food Network] .
Conclusion & Call to Action
At Recipench, we believe that great meals don’t have to be complicated. This Nigerian chicken stew offers bold flavour, one‑pot ease, and family‑friendly appeal—a winning combination for busy nights or weekend comfort. Try it tonight, then leave a comment below to tell us how it turned out. Share it with friends, link it on Facebook, or pin it for later. Don’t forget to explore more of our free food recipes, vegetarian recipes free and seasonal recipes free. Happy cooking!