Nigerian Chicken Stew
A comforting and vibrant stew that blends juicy chicken with aromatic spices and fresh ingredients, perfect for family gatherings or a cozy night in.
Ingredients
Main Ingredients
- 2.5 lb Chicken, bone-in thighs and drumsticks For juicy, fall-off-the-bone texture.
- ½ medium Onion, chopped Adds depth and sweetness.
- 1 teaspoon Garlic powder Or 2 cloves of fresh garlic for more flavor.
- ½ teaspoon Ground ginger Offers a warm, spiced note.
- 2 teaspoon Bouillon powder Adjust to taste for savory depth.
- 1 teaspoon Salt Adjust to taste for seasoning.
- ½ teaspoon Curry powder Introduces subtle warmth.
- ½ teaspoon Dry thyme Complements the chicken.
- 8 large Red bell peppers A vibrant base for the stew.
- 5 medium Tomatoes Creates the rich sauce.
- 3 Habanero peppers Adjust quantity for spice preference.
- 2 medium Onions, chopped For additional flavor.
- 2 cups Oil For frying and creating sauce.
Seasoning Ingredients
- 1 teaspoon Bouillon powder For seasoning the oil and onion mix.
- ½ teaspoon Salt For flavor in the frying stage.
- 1 teaspoon Garlic powder Additional flavor for depth.
Instructions
Preparation
- Place the cleaned chicken in a large pot. Add garlic powder, ground ginger, bouillon powder, salt, curry powder, thyme, and chopped onions. Stir well to coat the chicken. Cook over medium heat for about 8 minutes without adding water.
Cooking the Chicken
- Add enough water to cover the chicken. Let it simmer until tender and fully cooked, about 15 to 20 minutes.
Reserve the Chicken
- Once the chicken is done, transfer it to a plate while reserving the chicken stock in the pot. You can deep fry or air fry the chicken for extra flavor if desired.
Prepare the Stew Base
- Put the washed and chopped red bell peppers, tomatoes, habanero peppers, and extra chopped onions into an air fryer basket. Air fry them at 400°F for 20 to 25 minutes, stirring halfway through. Let them cool slightly and then blend until smooth.
Simmer the Stew
- Pour the blended mixture into the reserved chicken stock in the large pot. Allow it to simmer over low heat while preparing the onions.
Cook the Onions
- In a separate pan, heat a little oil over medium heat. Add the chopped onions and fry until they turn translucent.
Combine Ingredients
- Pour the fried onions into the simmering stew base. Stir and let it simmer for another 10 minutes on low heat.
Add Chicken to Stew
- Add the cooked chicken back into the stew. Stir well, taste for seasoning, and adjust if necessary. Cover the pot and simmer for an additional 5 minutes.
Notes
Adjust spice levels as desired. For a thicker stew, simmer uncovered to reduce liquid. Enjoy with rice or plantains.