I still remember the very first time I made Spicy Nigerian Chicken Stew—it was one of those afternoons when my kitchen smelled like a bustling West African market, full of warmth and vibrant spices dancing in the air. The moment the rich aroma of the Nigerian tomato stew started filling the room, I knew I’d stumbled upon something special. This Spicy Nigerian Chicken Stew recipe quickly became a family favorite, not just because it’s packed with flavor, but because it brings everyone to the table—with plates wiped clean and smiles all around.
Back then, I was juggling a busy schedule, and cooking West African chicken stew felt daunting. There was this moment, my “aha” moment, when I realized the secret wasn’t in rushing through but in embracing the slow simmering that lets the spicy chicken stew develop those deep, intense flavors. I’ve always believed cooking should be joyful and nourishing, even on crazy days, and this African spicy chicken recipe fits that philosophy like a glove. It strikes that beautiful balance of spicy, savory, and comforting, making it perfect for weeknight dinners or special family gatherings.
I love how this spicy Nigerian chicken stew seamlessly fits into my family’s busy life—whether it’s pairing it with fluffy rice for a quick dinner or making enough for leftovers that taste even better the next day. If you’ve ever felt a bit overwhelmed by making Nigerian chicken recipes, I’m here to tell you this one’s approachable—trust me, I’ve been there! Stick with me, and I’ll share all my tips and little tweaks that make this recipe a keeper. Oh, and if you want even more inspiration, check out this fantastic take on Spicy Nigerian Chicken Stew at My Diaspora Kitchen which offers authentic insights that complement our journey.
Ingredients
- 2 lbs chicken pieces (bone-in, skin-on preferred)
- 4 large red bell peppers and 2 habanero peppers for heat
- 3 medium tomatoes
- 1 large onion (divided)
- 4 cloves garlic, minced
- 1-inch ginger, minced
- 3 tablespoons tomato paste
- 1 teaspoon thyme
- 2 bay leaves
- 1 cup chicken stock or water
- Salt and pepper to taste
- Vegetable or palm oil for frying
Instructions
Prepare the Pepper Mixture
Blend the red bell peppers, habanero peppers, tomatoes, and half of the onion into a smooth mixture. Set aside.
Cook the Chicken
Season the chicken with salt, pepper, and thyme. In a large pot, heat oil and brown the chicken pieces until golden on all sides. Remove and set aside.
Make the Stew Base
In the same pot, sauté the remaining onions until translucent. Add garlic and ginger, cooking for another minute until fragrant. Stir in the tomato paste and cook for 3–4 minutes to deepen the flavor.
Combine and Simmer
Add the blended pepper mixture and stir well. Let it cook uncovered, stirring occasionally until the sauce reduces and thickens, about 15 minutes. Return the browned chicken to the pot, add bay leaves and chicken stock. Cover and simmer on low heat for 30–40 minutes, or until the chicken is tender and the flavors meld.
Serving Suggestions
This stew pairs perfectly with fluffy white rice, yam, or plantains for a hearty, comforting meal. Serve hot and enjoy the vibrant, spicy flavors that make this dish a true crowd-pleaser.
Looking for other spicy chicken favorites? Try my Spicy Buffalo Chicken Mac and Cheese, Spicy Mexican Street Corn Chicken Rice Bowl, or Spicy Buffalo Chicken Dip for more bold flavors that fit family dinners.
For further authentic inspiration, check out these wonderful online resources: Nigerian Chicken Stew – The Best! – Chef Lola’s Kitchen and Nigerian Chicken Stew (Nigerian Red Stew) – EVSeats. These sites offer additional tips and variations to make your kitchen adventure even more delicious.
Spicy Nigerian Chicken Stew
Spicy Nigerian Chicken Stew is a bold and flavorful dish featuring tender chicken simmered in a rich, spicy tomato and pepper sauce, perfect for an authentic West African meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Nigerian
Ingredients
- 1 kg chicken pieces
- 4 large tomatoes
- 3 red bell peppers
- 2 scotch bonnet peppers
- 1 large onion (divided)
- 3 cloves garlic
- 1 thumb-sized ginger piece
- 1/4 cup vegetable oil
- 2 teaspoons tomato paste
- 2 cups chicken broth
- 1 teaspoon thyme
- 1 teaspoon curry powder
- Salt to taste
- Black pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Blend tomatoes, red bell peppers, scotch bonnet peppers, half the onion, garlic, and ginger until smooth.
- Heat oil in a large pot over medium heat; sauté remaining onion until translucent.
- Add the tomato paste and cook for 3 minutes, stirring frequently.
- Pour the blended pepper mixture into the pot and cook for 10-15 minutes until the sauce thickens and the oil begins to separate.
- Season with thyme, curry powder, salt, and black pepper.
- Add chicken pieces to the stew, stirring to coat well.
- Pour in chicken broth, cover, and simmer for 30-40 minutes until the chicken is cooked through and tender.
- Check seasoning and adjust salt or spice levels as desired.
- Garnish with chopped fresh parsley before serving.
Notes
Serve hot with steamed rice, boiled yams, or your favorite fufu for a traditional Nigerian dining experience.