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Spicy Nigerian Chicken Stew

Spicy Nigerian Chicken Stew: A Comforting Flavor Adventure

Experience the rich flavors of Spicy Nigerian Chicken Stew, a dish that brings warmth and comfort with customizable spice levels.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Nigerian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1.5 kg Chicken (bone-in) Using bone-in pieces enhances the stew's flavor.
  • 4 tablespoons Vegetable oil Feel free to substitute with olive oil or coconut oil.
  • 2 large Onions, chopped Shallots can be an excellent alternate.
  • 5 cloves Garlic, minced Fresh garlic is the best choice.
  • 1 tablespoon Ginger, minced Always prefer fresh over ground ginger.
  • 2-3 Fresh red chilies, chopped Adjust for desired heat levels.
  • 1 can Crushed tomatoes (400g) Fresh diced tomatoes can also work.
  • 2 tablespoons Tomato paste Enhances the Spicy Nigerian Chicken Stew.
  • 2 teaspoons Ground coriander Can substitute with curry powder if desired.
  • 2 teaspoons Ground cumin No true substitute for authentic taste.
  • 1 teaspoon Paprika Smoked paprika deepens the flavor profile.
  • 1 teaspoon Thyme Use fresh thyme if available.
  • 1-2 cups Chicken broth Swap for vegetable broth or water if needed.
  • Salt and pepper Adjust according to your taste preferences.
  • Fresh parsley or cilantro Feel free to substitute with green onions or skip if preferred.

Equipment

  • large pot
  • Dutch oven

Method
 

Step‑by‑Step Instructions
  1. Rinse the chicken pieces under cold water, then pat them dry with paper towels. Season generously with salt and pepper.
  2. In a large pot or Dutch oven, heat 4 tablespoons of vegetable oil over medium heat until shimmering.
  3. Add the chopped onions to the pot and sauté for about 5-7 minutes until translucent and soft.
  4. Stir in the minced garlic and ginger, cooking for about 2 minutes while stirring frequently.
  5. Add the chopped fresh chilies, ground coriander, cumin, paprika, and thyme to the pot. Cook for 1-2 minutes.
  6. Carefully add the seasoned chicken pieces, browning them on all sides for about 5-10 minutes.
  7. Stir in the crushed tomatoes and tomato paste, ensuring each piece is well-coated.
  8. Pour in enough chicken broth to submerge the chicken pieces. Bring to a boil, then reduce to simmer.
  9. Cover and let the stew simmer on low heat for 30-40 minutes, stirring occasionally.
  10. Taste the stew and adjust the seasoning as needed with salt and pepper.
  11. Garnish with fresh parsley or cilantro before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 1000IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Use fresh ingredients for the best flavor, and adjust the spice level to your preference. Leftovers can be stored in the fridge for up to three days or frozen for 2-3 months.

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