Imported from Instagram
Nigerian Chicken Stew
A rich Nigerian-style chicken stew made with seasoned chicken, a blended green pepper seasoning, and roasted red peppers, tomatoes, garlic, Scotch bonnet peppers, and onion. The roasted vegetable base is fried with tomato paste and enriched with chicken stock.
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Ingredients
- chicken (Amount not stated; cut or portion suitable for boiling)
- 2 onions for green seasoning
- 2 knobs ginger (For the green seasoning)
- 2 green bell peppers (For the green seasoning)
- 3 Scotch bonnet peppers for green seasoning (Use according to desired spice level)
- oil for blending (A hint of oil to allow the green seasoning to blend)
- Adobo seasoning (For seasoning the chicken; amount not stated)
- curry powder (For seasoning the chicken; amount not stated)
- Knorr cubes (For seasoning the chicken; amount not stated)
- thyme (Shown in the on-screen seasoning list; amount not stated)
- water (Enough to cook the chicken)
- 3 red bell peppers (For the roasted stew base)
- 6 tomatoes (For the roasted stew base)
- 5 garlic cloves (For the roasted stew base)
- 4 Scotch bonnet peppers for stew base (Use according to desired spice level)
- 1 large onion for stew base (Roasted with the vegetables)
- oil for frying (Heat before frying the onion and tomato paste)
- red onion (Cut into small cubes; amount not stated)
- tomato paste (Fry until it cooks down; amount not stated)
- Knorr cubes for final seasoning (To taste)
- chicken stock (Use stock released from cooking the chicken)
Steps
- 1
Prepare the wet seasoning for the chicken by blending the 2 onions, 2 knobs of ginger, 2 green bell peppers, and 3 Scotch bonnet peppers with a hint of oil to allow the mixture to blend. Set the green seasoning aside.
- 2
Place the chicken in a pot without oil. Season it with Adobo, curry powder, Knorr cubes, and thyme.
- 3
Pour the blended green seasoning over the chicken, then add enough water to cook the chicken.
- 4
Cover the pot and cook the chicken over medium heat for 15 minutes, allowing it to release its juices into the sauce.
- 5
While the chicken cooks, prepare the stew-base vegetables: 3 red bell peppers, 6 tomatoes, 5 garlic cloves, 4 Scotch bonnet peppers, and 1 large onion.
- 6
Roast the stew-base vegetables in a 400°F / 200°C oven for about 30–35 minutes.
- 7
When roasted, transfer the vegetables to a blender and blend them into the stew base.
- 8
Heat oil in a pot or deep skillet. Add the red onion cut into small cubes and fry it.
- 9
Add the tomato paste and fry it, allowing it to cook down for 15 minutes.
- 10
Add the blended roasted stew base to the fried onion and tomato paste.
- 11
Add the chicken stock from the cooked chicken and stir it into the stew.
- 12
Season the finished stew with Knorr cubes to taste, then serve with rice, plantains, pasta, or another accompaniment as desired.
Notes
The source does not state the quantity or cut of chicken, the amounts of most seasonings, the amount of frying oil, or the final simmering time after the stock is added. Adjust Scotch bonnet peppers according to the desired spice level.
Nutrition per serving
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