The Best Nigerian Chicken Stew for Beginners

Ingredients

• 1 kg Chicken (Cut into pieces)
• 5 Red Bell Peppers (Tatashe)
• 4 Scotch Bonnet Peppers (Atarodo; adjust to heat preference)
• 6 Fresh Tomatoes (Medium sized)
• 2 Onions (One for blending, one for frying)
• 2 cup Vegetable Oil (For frying chicken and stew base)
• 70 g Tomato Paste (One small sachet)
• 1 tbsp Ginger Garlic Paste
• 1 tsp Curry Powder
• 1 tsp Dried Thyme
• 3 Seasoning Cubes (Maggi or Knorr)
• Salt (To taste)

Steps

1. 1

   Wash the chicken pieces thoroughly. Place them in a large pot and season with chopped onions, seasoning cubes, salt, curry powder, thyme, and ginger-garlic paste. Add a little water, cover, and boil until the chicken is tender.

2. 2

   While the chicken boils, prepare the pepper base. Remove the seeds from the red bell peppers (tatashe). Blend the bell peppers, scotch bonnet peppers, tomatoes, and one onion together until smooth.

3. 3

   Pour the blended pepper mix into a pot and boil over medium heat until the water evaporates and you are left with a thick paste.

4. 4

   Once the chicken is cooked, remove it from the stock and set the stock aside. Heat vegetable oil in a frying pan and fry the chicken pieces until they are golden brown and slightly crispy on the outside. Remove and drain.

5. 5

   In a clean large pot, heat about 1 to 1.5 cups of the oil used for frying the chicken. Add sliced onions and sauté until fragrant.

6. 6

   Add the tomato paste to the oil and fry for about 3-5 minutes on medium heat, stirring constantly to remove the sour taste.

7. 7

   Add the boiled-down pepper mixture to the pot. Stir well and fry for about 10-15 minutes. The oil should start to separate and rise to the top when it is well-fried.

8. 8

   Pour in the reserved chicken stock. Stir and taste for seasoning; add more salt or seasoning cubes if necessary.

9. 9

   Add the fried chicken pieces into the stew. Stir gently to ensure the chicken is well coated.

10. 10

    Cover the pot and let it simmer on low heat for another 5-10 minutes so the flavors meld together. Serve hot.

Notes

Removing the seeds from the tatashe (bell peppers) helps prevent the stew from being bitter. Frying the tomato paste and the pepper mix thoroughly is the secret to removing the acidic 'slap' and achieving a deep, rich flavor. This stew pairs perfectly with white rice, boiled yam, or fried plantains.

Nutrition per serving

• Nigerian
• Main Course
• Chicken
• Stew
• Spicy
• Dinner
• West African