Nigerian Chicken Stew (Nigerian Red Stew)
A bold and spicy Nigerian chicken stew packed with rich tomato flavor, aromatic spices, and tender browned chicken. It’s perfect over rice or plantains and ready in under an hour using a pressure cooker or stovetop.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- ¼ to ½ cup vegetable oil enough to brown the chicken and cook the sauce
- 3 pounds chicken cut in pieces
- 4 roma tomatoes chopped
- 1 28 oz can whole peeled plum tomatoes solids only, discard the liquid
- 2 tablespoons tomato paste
- 1 red bell pepper chopped
- 2 habanero peppers
- 1 medium onion sliced
- thyme to taste
- Nigerian red pepper to taste
- Accent to taste
- bay leaf
- chicken bouillon cube
- garlic powder to taste
- salt to taste
- black pepper to taste
Instructions
Instructions
- Season the chicken pieces with salt, thyme, and Nigerian red pepper. Set aside to absorb flavors.
- Heat vegetable oil in a large pot over medium heat. Brown chicken pieces on all sides. Remove and set aside.
- In a blender, combine roma tomatoes, solids from canned plum tomatoes, red bell pepper, habanero peppers, and sliced onion. Blend until smooth.
- In the same pot, add tomato paste and cook for 2-3 minutes, stirring constantly until slightly caramelized.
- Pour the blended tomato mixture into the pot. Simmer over medium heat for 15 minutes, stirring occasionally.
- Return browned chicken to the pot. Stir well to coat with the sauce.
- Cover and cook on low heat for 20 to 25 minutes until the chicken is tender.
- Adjust seasoning with more salt and Nigerian red pepper if desired. Serve hot with rice or preferred side.
Notes
Store leftovers in an airtight container in the refrigerator for 3–4 days or freeze up to 3 months. Reheat gently and add water or stock to loosen sauce as needed.