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Spicy Nigerian Chicken Stew

Spicy Nigerian Chicken Stew That Will Warm Your Soul

This Spicy Nigerian Chicken Stew is a warm and hearty dish that captures the essence of Nigerian cuisine.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Nigerian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 4 pieces Bone-in Chicken Choose bone-in pieces for extra flavor.
  • 2-3 tablespoons Vegetable Oil Substitute with olive oil for a healthier option.
  • 2 medium Onions Yellow onions work best for this dish.
  • 4 cloves Garlic Use fresh minced garlic for the best results.
  • 1 tablespoon Fresh Ginger Grated; powdered ginger can substitute in a pinch.
  • 2 pieces Red Chilies Adjust according to heat preference.
  • 28 ounces Crushed Tomatoes San Marzano tomatoes enhance the flavor beautifully.
  • 2 tablespoons Tomato Paste Can be skipped for a lighter version.
  • 1 teaspoon Ground Coriander Cumin can be swapped in if needed.
  • 1 teaspoon Ground Cumin Essential for authentic flavor; don't skip this one!
  • 1 teaspoon Paprika Consider using smoked paprika for extra depth.
  • 1 teaspoon Thyme Fresh thyme can be exchanged with dried thyme using a 3:1 ratio.
  • 2 cups Chicken Broth Vegetable broth works well for a lighter option.
  • 1 teaspoon Salt Use sea salt for the best results.
  • 1 teaspoon Black Pepper Use freshly cracked pepper.
  • ¼ cup Fresh Parsley or Cilantro For garnish; parsley for a mild touch, cilantro for a vibrant finish.

Equipment

  • large pot

Method
 

Stew Preparation
  1. Begin by rinsing and patting dry the chicken pieces. Season generously with salt and pepper. Set aside.
  2. In a large pot, heat vegetable oil over medium heat until shimmering.
  3. Add chopped onions and cook for 5-7 minutes until they soften and turn translucent.
  4. Stir in minced garlic and grated ginger, cooking for an additional 2 minutes.
  5. Add chopped chilies, ground coriander, cumin, paprika, and thyme. Stir for 1-2 minutes.
  6. Add seasoned chicken pieces to the pot, brown on all sides for about 5-10 minutes.
  7. Pour in crushed tomatoes and tomato paste, stirring well to coat all chicken pieces.
  8. Pour in chicken broth enough to cover the chicken and bring to a boil.
  9. Reduce heat to low, cover the pot and let simmer for 30-40 minutes.
  10. After simmering, taste and adjust seasoning with salt and pepper as necessary.
  11. Remove from heat and garnish with freshly chopped parsley or cilantro. Serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 500mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 1200IUVitamin C: 15mgCalcium: 40mgIron: 2.5mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.

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