One‑Pot Nigerian Chicken Stew by Recipench
This one‑pot Nigerian chicken stew is a bold, family‑friendly comfort meal from Recipench. Tender chicken pieces are simmered in a vibrant tomato & pepper sauce infused with curry, thyme, and rich West African‑style flavours. Ideal for weeknight dinners, it’s quick, budget‑wise and pairs perfectly with rice, yam or fried plantains.
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.
