The BEST Nigerian Chicken Stew

Ingredients

• 1 kg Hard chicken (Cut into pieces; also known as old layer or boiling fowl)
• 4 Tatashe (Red bell peppers) (Large, for roasting)
• 6 Fresh tomatoes (Large, for roasting)
• 3 Onions (Divided: some for roasting, some for boiling chicken, some for frying)
• 3 Scotch bonnet peppers (Adjust to heat preference)
• 1 bulb Garlic (Roasted whole then squeezed out)
• 1.5 cup Vegetable oil (For roasting garlic and frying chicken/stew)
• Seasoning powder (To taste (e.g., Maggi or Knorr bouillon))
• Salt (To taste)
• 1 tsp Thyme (Dried)
• 1 tsp Curry powder (Divided)
• Fresh curry leaves (For flavoring the oil)

Steps

1. 1

   Preheat your oven to 400°F (200°C). Chop the tatashe (bell peppers), fresh tomatoes, onions, and scotch bonnet peppers into large chunks and place them on a roasting tray.

2. 2

   Open up the garlic bulb slightly, sprinkle with salt and a little vegetable oil to prevent burning, and add it to the tray with the other vegetables.

3. 3

   Roast the vegetables in the preheated oven for 35 to 40 minutes until softened and slightly charred.

4. 4

   While the vegetables roast, place the hard chicken pieces in a large pot. Season with seasoning powder, salt, chopped onions, thyme, and curry powder.

5. 5

   Give the chicken a good stir, cover the pot, and allow it to steam in its own juices for 6 minutes.

6. 6

   Add enough water to cover the chicken and cook until the chicken is fully tender. Once cooked, remove the chicken from the broth and set the broth (stock) aside.

7. 7

   Once the roasted vegetables have cooled slightly, squeeze the roasted garlic out of its skin and blend all the roasted vegetables together until smooth.

8. 8

   In a large pan, heat vegetable oil. Add some chopped onions, fresh curry leaves, and a bit of pepper for flavor.

9. 9

   Add the boiled chicken pieces to the hot oil and fry until they are golden brown and crispy on the outside. Remove the chicken and set aside.

10. 10

    In the same oil (remove excess if there is too much), add more chopped onions and fresh curry leaves. Sauté for about 3 minutes until fragrant.

11. 11

    Pour in the blended roasted pepper and tomato mix. Stir well, cover slightly, and fry on medium heat for 14 to 15 minutes, stirring occasionally to prevent burning.

12. 12

    Add seasoning powder and salt to the stew. Pour in the reserved chicken broth and mix thoroughly.

13. 13

    Cover and allow the stew to cook until the oil begins to float on top. If there is excess oil at this stage, you can scoop it off and save it for other dishes.

14. 14

    Add the fried chicken pieces back into the stew. Stir to combine and adjust the consistency with more broth or water if it is too thick.

15. 15

    Cover and simmer on low heat for a final 10 minutes to allow the flavors to meld. Serve hot with rice, yam, or plantain.

Notes

Hard chicken (old layer) is preferred for this recipe as it holds its shape better in the stew and provides a richer broth than soft commercial chicken. If using soft chicken, reduce the boiling time significantly. The excess oil collected from the top of the stew is highly flavorful and can be used for cooking okra soup or beans.

Nutrition per serving

• Main Course
• Nigerian
• Chicken
• Stew
• Spicy
• Roasted Vegetables
• Traditional