Spicy Nigerian Chicken Stew
A bold, rich, and flavorful stew made with chicken, scotch bonnet peppers, and aromatic spices — this traditional Nigerian dish is perfect with rice, bread, or fufu. Simple, hearty, and bursting with authentic West African flavors.
Equipment
- Large Pot
- Cutting board
- Wooden Spoon
Ingredients
Stew Base
- 1 kg chicken cut into pieces
- 3 tbsp vegetable oil
- 1 large onion chopped
- 3 cloves garlic minced
- 2 tbsp ginger minced
- 2-3 scotch bonnet peppers blended, adjust for spice preference
- 1 can (400g) chopped tomatoes
- 2 tbsp tomato paste
- 1 tsp thyme
- 1 tsp curry powder
- salt to taste
- 2 cups chicken broth
- 1 bell pepper chopped
- 2 carrots sliced
Instructions
- Wash and cut the chicken into pieces. Chop the onion, mince garlic and ginger, and blend the scotch bonnet peppers.
- Heat oil in a large pot over medium heat. Add chopped onions and sauté until translucent (about 5 minutes).
- Add minced garlic and ginger, cook for 2 minutes until fragrant.
- Stir in blended peppers, chopped tomatoes, and tomato paste. Cook for 10 minutes to reduce and thicken.
- Season with thyme, curry powder, and salt. Stir well and cook for a few more minutes.
- Add chicken pieces and coat well in sauce. Let them brown slightly.
- Pour in chicken broth, bring to a boil, then reduce heat to low.
- Simmer for 30 minutes until the chicken is tender and the sauce thickens.
- Add chopped bell pepper and carrots. Cook for 10 more minutes until vegetables are soft.
- Serve hot with rice, bread, or fufu.
Notes
For a creamy twist, stir in coconut milk at the end. Adjust spice level by reducing scotch bonnets or replacing them with red bell peppers. Store leftovers in the fridge for 3–4 days or freeze up to 3 months.