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–+ servings
image of fresh chicken pieces red bell peppers scotch bonnet peppers roma tomatoes onions garlic ginger chicken stock vegetable oil bay leaves curry powder thyme arranged on white marble counter in clear glass bowls rustic brown wooden kitchen sets soft diffuse daylight
C. Motter Cindy

Spicy Nigerian Chicken Stew

A rich, bold, and comforting West African chicken stew featuring tender chicken simmered in a flavorful roasted pepper and tomato sauce, perfect served over rice or plantains.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Nigerian
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2.5 lbs Chicken pieces thighs and drumsticks, bone-in
  • 1 large Onion chopped
  • 1 tbsp Curry powder
  • 1 tsp Dried thyme
  • 1 cube Bouillon cube or 1 tsp bouillon powder
  • 1 pinch Salt
  • 1 pinch Black pepper freshly ground
  • 1 cup Water or chicken stock
For the Pepper Base (Obe Ata)
  • 4-5 large Red bell peppers tatashe peppers, seeded and chopped
  • 2 medium Plum tomatoes or 1 (14.5 oz) can crushed tomatoes
  • 1 medium Onion roughly chopped
  • 1-3 peppers Scotch bonnet or habanero peppers adjust for spice level
  • 3 cloves Garlic peeled
  • 1 inch Ginger peeled and roughly chopped
For the Stew
  • 1/2 cup Vegetable oil or olive oil
  • 1 small can Tomato paste 6 oz
  • Reserved broth from cooking chicken
  • to taste Salt

Equipment

  • Large pot
  • Dutch Oven
  • Blender,
  • Air Fryer,
  • Mixing bowl

Method
 

Prepare and Cook the Chicken
  1. In a large pot, combine chicken pieces, chopped onion, curry powder, thyme, bouillon cube, salt, and pepper. Add 1 cup water or chicken stock.
  2. Bring to a boil over medium-high heat, then reduce heat to low and simmer gently for 20-25 minutes until chicken is tender and cooked through.
  3. Remove chicken pieces and set aside. Reserve the flavorful broth for later use - this is essential for the stew's flavor.
  4. For extra flavor and texture, brown the chicken pieces in an air fryer or under a broiler until golden and crispy (optional but recommended).
Make the Pepper Base (Obe Ata)
  1. Combine red bell peppers, tomatoes, onion, garlic, ginger, and scotch bonnet peppers in a blender. Blend until perfectly smooth.
  2. Pour the smooth pepper puree into a clean pot and bring to a rolling boil over high heat.
  3. Cook uncovered for 20-30 minutes, stirring occasionally, until the mixture reduces by about one-third and thickens. The color will darken slightly.
Prepare the Stew
  1. In a heavy-bottomed Dutch oven, heat vegetable oil over medium heat. Once shimmering, add tomato paste.
  2. Fry the tomato paste for 5-7 minutes, stirring constantly, until it darkens in color and loses its metallic taste.
  3. Pour the reduced pepper mix into the pot with the fried tomato paste. Stir well to combine.
  4. Let this mixture simmer for 10-15 minutes until the oil begins to separate and float to the top (this is called 'bleeding the oil').
  5. Add the reserved chicken broth to the stew base. Stir in any remaining seasoning from the chicken cooking process.
  6. Taste and adjust salt and pepper as needed. The consistency should be thick, rich, and spoon-coating.
  7. Gently place the cooked chicken pieces into the stew. Reduce heat to low, partially cover the pot, and simmer for 10-30 minutes to allow flavors to meld.

Nutrition

Calories: 420kcalCarbohydrates: 18gProtein: 28gFat: 28g

Notes

Tips: For deeper flavor, roast peppers in oven at 400°F for 25 minutes before blending. Adjust spice level by using fewer scotch bonnet peppers or substituting with jalapeños. Stew tastes even better the next day. Store in refrigerator for 4-5 days or freeze for up to 3 months. Serve over white rice, jollof rice, or fried plantains.
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