Name: Spicy Nigerian Chicken Stew
Prep time: 10 min
Cook time: 1 h
Total time: PT-490485H17M44S
Cuisine: Nigerian
Ingredients: 2–3 lbs chicken (bone-in preferred); 4 red bell peppers; 2–3 Scotch bonnet peppers (or habanero, to taste); 4 Roma tomatoes; 2 large onions (1 for blending, 1 for cooking); 3–4 cloves garlic; 1-inch piece fresh ginger; 2 chicken bouillon cubes or seasoning powder; 1 tsp curry powder; 1 tsp dried thyme; 2 bay leaves; Salt to taste; ¼–⅓ cup vegetable oil or palm oil; ½–1 cup water or chicken broth

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Spicy Nigerian Chicken Stew is a bold, deeply flavorful dish made with a blend of peppers, tomatoes, onions, and seasoned chicken simmered in a rich, spicy sauce. It’s one of the most iconic comfort foods in Nigerian cuisine and is perfect for serving with rice, yams, plantains, or bread. This stew is all about heat, depth, and heartwarming flavor.

Why You’ll Love This Recipe

I love this stew because it’s packed with robust flavors and is incredibly satisfying. The combination of blended peppers and tomatoes creates a thick, spicy base that clings to every piece of chicken. It’s a meal I turn to when I want something with a kick and a taste of home. It also keeps well, making it ideal for meal prep or serving to a crowd.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken (bone-in, skin-on or skinless pieces)
Red bell peppers
Scotch bonnet peppers (or habanero, for heat)
Roma tomatoes
Onions
Garlic
Ginger
Chicken bouillon or stock cubes
Curry powder
Thyme
Bay leaves
Salt
Vegetable oil or palm oil
Water or chicken broth

Directions

I start by seasoning the chicken with salt, curry powder, thyme, and crushed bouillon, then let it marinate for at least 30 minutes.
In a large pot, I sear the chicken pieces in oil until browned on all sides, then remove them and set them aside.
I blend the tomatoes, red bell peppers, Scotch bonnet, onions, garlic, and ginger into a smooth puree.
In the same pot, I pour in the blended mixture and cook it down for 15–20 minutes until the water reduces and the sauce thickens.
I return the chicken to the pot, add bay leaves and a bit more seasoning, and stir everything together.
I let the stew simmer on medium-low heat for another 20–30 minutes, until the chicken is cooked through and tender, and the flavors have melded.
I stir occasionally and adjust the seasoning to taste before serving.

Servings and timing

This recipe makes about 6 servings. Total time is approximately 1 hour and 10 minutes, including 10 minutes of prep, 30 minutes of sauce reduction and cooking, and about 30 minutes of simmering time for the chicken to absorb all the flavors.

Variations

Sometimes I swap out chicken for beef or goat meat, though they require longer cooking times. For extra richness, I like using palm oil or a mix of palm and vegetable oil. I also adjust the pepper levels depending on how spicy I want it—more Scotch bonnet for heat, or milder bell peppers if I’m cooking for others with a low spice tolerance. Adding crayfish or dried fish brings an extra layer of smoky, traditional flavor.

storage/reheating

I store the stew in airtight containers in the fridge for up to 5 days. It actually tastes even better the next day after the flavors have had time to develop. For longer storage, I freeze it in portions for up to 3 months. I reheat it gently on the stovetop or in the microwave, adding a splash of water or broth if it has thickened too much.

FAQs

How spicy is Nigerian Chicken Stew?

It can be very spicy depending on how many Scotch bonnet peppers I use. I adjust the heat to my preference, but traditionally it packs a punch.

Can I use boneless chicken?

Yes, I can, but I prefer bone-in for more flavor. If I use boneless, I reduce the cooking time slightly to avoid overcooking.

Do I need to boil the chicken before frying?

No, I usually season and brown the chicken directly. However, some people boil it first to lock in flavor and tenderness—it’s up to me.

What’s the best oil to use?

I use vegetable oil or palm oil. Palm oil gives it a more traditional taste and a deeper color.

Can I make this stew ahead?

Yes, I often make it a day ahead—the flavors deepen overnight and it reheats beautifully.

Conclusion

Spicy Nigerian Chicken Stew is a beloved dish that brings the warmth of traditional African flavors into every bite. I love how it transforms simple ingredients into a bold, hearty meal that never fails to impress. Whether I’m sharing it with family or cooking for myself, this stew is always a welcome favorite in my kitchen.