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Nigerian Chicken Stew

Nigerian Chicken Stew: Cozy Flavor in Every Savory Spoonful

Nigerian Chicken Stew is a comforting one-pot dish filled with juicy chicken, vibrant peppers, and warm spices, perfect for busy weeknight dinners.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Nigerian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 4 pieces Bone-in chicken thighs or drumsticks Provides rich flavor and tenderness
  • 1 teaspoon Salt Enhances flavor; sea salt or kosher salt works best
  • 1 teaspoon Black pepper Adds subtle heat; freshly ground is preferred
  • 1 teaspoon Paprika Contributes vibrant color and savory notes
  • 1 teaspoon Curry powder Infuses warmth and spice; adjust to taste
  • 1 teaspoon Thyme Offers fresh herbal notes; choose fresh if possible
  • 1 cup Onion (chopped) Forms the base flavor; yellow or white onion to use
  • 2 tablespoons Vegetable oil Used for browning chicken; any neutral oil will suffice
For the Vegetables
  • 4 large Roma tomatoes Essential for stewing, providing acidity
  • 1 piece Red bell pepper Adds sweetness and color
  • 1 small Red onion Enhances sweetness and depth of flavor
  • 2 pieces Scotch bonnet peppers Brings a spicy kick; adjust quantity to control heat
For Flavor Depth
  • 2 tablespoons Tomato paste Intensifies tomato flavor; crucial for richness
  • 1 teaspoon Garlic powder Enhances savory depth
  • 1 teaspoon Ginger powder Adds warmth and spice
  • 1 cube Bouillon Deepens flavor; homemade stock is an option
  • to taste Additional salt Adjust to taste after simmering

Equipment

  • large bowl
  • large pot
  • Blender

Method
 

Step-by-Step Instructions
  1. Marinate chicken: In a large bowl, combine chicken with salt, black pepper, paprika, curry powder, thyme, and chopped onion. Mix well and marinate for at least 30 minutes.
  2. Sear chicken: Heat a large pot over medium-high heat with vegetable oil. Add marinated chicken, searing for 5-7 minutes per side until golden brown. Remove and set aside.
  3. Blend vegetables: In a blender, combine Roma tomatoes, red bell pepper, small red onion, and scotch bonnet peppers. Blend until smooth.
  4. Cook tomato paste: In the same pot, add the tomato paste and cook over medium heat for about 2 minutes, stirring constantly.
  5. Combine ingredients: Pour blended vegetable mixture into the pot with cooked tomato paste. Simmer for about 10 minutes. Add garlic and ginger powders, and bouillon, mixing well.
  6. Simmer stew: Return seared chicken to the pot, cover, reduce heat to low, and simmer for 25-30 minutes until chicken is tender and sauce is thickened.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 12gProtein: 28gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 3gSugar: 3gVitamin A: 900IUVitamin C: 35mgCalcium: 50mgIron: 3mg

Notes

Fresh ingredients significantly enhance flavor. Adjust spice levels to preference. This dish improves in flavor when made a day in advance.

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