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Spicy Nigerian Chicken Stew – Bold, Rich, and Packed with Flavor

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A bold, spicy, and deeply flavorful Nigerian chicken stew made with a rich blend of tomatoes, peppers, and aromatics — perfect with rice, yams, or plantains.

Ingredients

Scale

  • 2–2.5 lbs bone-in chicken pieces

  • 4 red bell peppers

  • 3 Roma tomatoes

  • 2 onions (1 chopped, 1 for blending)

  • 2 Scotch bonnet peppers (adjust to taste)

  • 4 garlic cloves

  • 1-inch piece fresh ginger

  • 1 tbsp curry powder

  • 1 tsp dried thyme

  • 2 bouillon cubes or 1 tbsp bouillon powder

  • Salt and black pepper to taste

  • 1–1.5 cups vegetable or palm oil

  • 1 bay leaf (optional)

  • 1 cup chicken broth (reserved from parboiled chicken)

Instructions

  • Season and boil chicken with curry, thyme, garlic, bouillon, and salt. Simmer 15–20 mins. Reserve broth.

  • Blend red bell peppers, tomatoes, 1 onion, Scotch bonnet, garlic, and ginger into a smooth puree.

  • Fry or grill chicken until golden (optional).

  • Heat oil in a pot. Sauté chopped onion. Add pepper blend. Cook uncovered 20–25 minutes, stirring often.

  • Add fried chicken, broth, and seasonings. Simmer 20–30 minutes until thick and flavorful.

  • Taste and adjust seasoning. Serve hot.

Notes

  • Store in fridge 5 days or freeze 3 months

  • Skim oil after cooking for lighter version

  • Substitute chicken with beef, goat, or mushrooms

Find it online: https://goldenflavorstudio.com/spicy-nigerian-chicken-stew-bold-rich-and-packed-with-flavor/