The smell of Nigerian chicken stew fills every corner with comfort. Tomatoes sizzle in oil, and flavor takes over the kitchen. Every stir spreads warmth, joy, and that familiar Sunday feeling.
I knew Sunday had arrived when the stew scent woke me up. I still remember one Sunday when my mom decided to replace rice with porridge yam. Instantly, the whole house went silent in protest, until she promised to make it up with her irresistible chicken stew the next week. My mom’s pot always simmered with love and laughter. Nigerian chicken stew tells a story of spice, family, and connection in every bite.
Every home cooks it differently, yet it always brings the same comfort. That’s the beauty of this timeless dish. In this post, I’ll show you how to make it the traditional yet simple way. Along the way, you’ll also discover tips that keep your stew rich, healthy, and full of flavor. Once you master this dish, every meal feels like a celebration.
Ingredients for Cooking Nigerian Chicken Stew
A flavorful Nigerian chicken stew starts with fresh, colorful ingredients.
- Fresh tomatoes → 1 kg
- Red bell peppers→250g
- Onions → 3 bulbs
- Spring onions
- Scotch bonnet or habanero peppers→ 1 [depend on spiciness needed]
- Tomato paste → 250g
- Curry powder[1 tsp]
- thyme[1 tsp]
- salt [to taste]
- seasoning cubes [ 2 cubes]
- Vegetable oil [ 2 cups]
- Chicken pieces (local or soft)
- Curry leaves [ a handful for flavor]
Pro tip → Local “hard chicken” brings a deep, rich flavor that soft chicken can’t match. However, soft chicken cooks faster and stays tender. Either way, once it simmers in the stew, the smell alone will call everyone to the table. So the choice of chicken part to use does not matter with the right cooking method.
Ingredients preparation
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Step 1 →Boil and Blend the Tomato Mix
My tomato mix always comprises of
- Sliced Tomatoes
- Spring onions
- Onion bulb
- Ginger and Garlic
- Fresh Rosemary
- Tatashe [ Habanero pepper]
Some people prefer to blend first before boiling but I do the opposite. If you like smokey flavor ,you can slightly grill . This step might look simple, but it’s a game changer.
Boiling removes excess water and that raw, sour tomato taste. As the mixture thickens, the color deepens, and your kitchen begins to smell absolutely divine. If you skip this, the stew may taste too tangy; and trust me, no one wants sour stew on a Sunday afternoon.
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Step 2→Season and Cook and fry the Chicken
This method depends on the type of chicken and preferred chicken parts being used for cooking. Seasoning is general prior to cooking in all types chosen.
Pro Tip → One method always works for me, I season my chicken and allow it to stay overnight in the fridge before steaming them. For someone who has limited time, it is advisable to season them at least two hours before cooking. This will allow the protein to properly soak in all the flavors from the seasoning before cooking .
For seasoning , I use the following →
- Curry
- Thyme
- Salt
- Seasoning cubes
- Ginger and Garlic powder
- Drop of vegetable oil
For local ”hard chicken”, boil until it’s tender and juicy, then save the stock. That broth will later add rich flavor to your stew. For ‘soft chicken”, I personally steam them without adding water for few minutes before frying or grilling.
If you like smoky flavor, fry or grill your chicken briefly after boiling. The crispy skin and golden color always make guests think you ordered from a restaurant.
And honestly, that sizzling sound when chicken hits hot oil? Pure happiness.
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Step 3 → Ingredients preparations
Wash and slice your curry leaves and set aside .At this point also, wash all your vegetables to be used and keep aside.
Wash and Slice your onions to required sizes.
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Step 4 → Fry the Tomato Base
Pour vegetable oil into a clean pot and allow it to heat up. Toss in a handful of sliced onions and curry leaves add for extra aroma. Next, add your tomato mix and tomato paste . Fry the mixture slowly on medium heat until the oil begins to rise to the top.
That moment right there ,when the stew turns glossy red is when magic happens. You’ll know it’s ready when even your neighbors start sniffing around.
Step 5→ Add Spices
At this point when the stew turns glossy and red and oil start floating on top of the tomatoes, add your seasoning cubes and salt to taste. Also, this is the time to add your spices[ curry, thyme, ginger and garlic].
Mix well and allow to simmer for 5 minutes.
Step 6→ Combine and Simmer
Pour in the chicken and that delicious stock you saved earlier. Stir gently until the chicken pieces are coated with the rich, spicy sauce.
Lower the heat and let it simmer for about 7 minutes. This step lets every spice soak deeply into the chicken.
Soon, you’ll see oil floating beautifully on top, and the stew will thicken to perfection. Taste and adjust the seasoning if needed.
Honestly, at this point, it’s hard not to grab a spoon right from the pot.
Serve and Enjoy
Turn off the heat and take a deep breath, you just made magic.
My Little Tips for a Perfect Chicken Stew
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Always boil your pepper mix first. It saves you from that sour taste surprise.
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Don’t rush frying. Give your tomatoes time to mature into flavor.
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Want a healthy version? Use less oil and let it simmer longer. The natural oil from tomatoes will show up eventually.
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Add a pinch of nutmeg for an extra layer of flavor. It’s a quiet upgrade, but it works wonders.
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And finally, always make more than you think you need — because someone will ask for seconds.
How to Serve Nigerian Chicken Stew
Perfect Pairings
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White rice, jollof rice, boiled yam, spaghetti, or plantains. Check out Nigerian Rice Recipes for Different Occasions
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Mention regional favorites like moi moi or beans.
Serving Tips
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Garnish with fresh parsley or basil for a vibrant look.
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Serve hot for the best taste experience.
Storage and Reheating Tips
How to Store Leftover Chicken Stew
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Keep in an airtight container and refrigerate for up to 5 days.
Can You Freeze Nigerian Chicken Stew?
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Yes! It freezes well for up to 3 months.
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Reheat gently to preserve flavor and texture.
Health Benefits of Nigerian Chicken Stew
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Chicken provides lean protein.
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Tomato and pepper base offer vitamins A and C.
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Garlic, ginger, and herbs boost immunity and digestion.
Common Questions About Nigerian Chicken Stew
Can I make chicken stew without frying?
Yes, you can boil instead. It’s healthier and still delicious, though less rich in flavor. Check Oil-less Nigerian Stew
Why does my stew taste sour?
That happens when the pepper mix isn’t boiled long enough. Patience pays off here!
Can I use tinned tomatoes?
Absolutely! Combine them with fresh ones for a balanced taste and vibrant color.
What oil works best?
Vegetable oil is perfect for clean flavor. If you want a more traditional taste, add a little palm oil.
How do I know it’s ready?
When the oil floats beautifully on top and the stew glows rich red ; that’s your sign.
In conclusion, making Nigerian chicken stew isn’t just cooking, it’s storytelling through spice. Each pot carries memories of family laughter, Sunday music, and generous servings of love.
So, the next time you prepare it, don’t rush. Enjoy every moment, the chopping, the sizzling, and the first whiff of pepper and tomato mixing in the air.
