Ingredients
Scale
- 2 pounds bone-in, skin-on chicken thighs (you can substitute with chicken drumsticks or breasts)
- 3 large ripe tomatoes (or use 1 can, 14 oz, of crushed tomatoes for convenience)
- 1 large red bell pepper, seeded and chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 inch piece of fresh ginger, grated
- 2 Scotch bonnet peppers, deseeded and chopped (adjust for heat preference, or substitute with jalapeños)
- 1/4 cup vegetable oil (palm oil if you want authentic flavor, but vegetable or canola oil works well)
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon curry powder
- 1 teaspoon ground coriander
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 2 cups chicken broth or water
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Start by patting your chicken thighs dry with paper towels. This helps them brown nicely. Season generously with salt and black pepper on both sides.
- Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat. When the oil is shimmering, add the chicken pieces skin-side down. Brown them for about 5-7 minutes on each side until golden. Don’t rush this step—browning adds so much flavor. Once browned, remove chicken and set aside.
- In the same pot, add the chopped onions, minced garlic, and grated ginger. Sauté for about 3-4 minutes until fragrant and softened. This is where the kitchen starts to smell like a warm hug from your childhood.
- Add the chopped red bell pepper and Scotch bonnet peppers to the pot. Cook for another 3 minutes, stirring occasionally.
- Pour in the chopped fresh tomatoes (or canned tomatoes) along with the tomato paste. Stir everything together and let it simmer for 10-12 minutes, stirring occasionally, until the mixture thickens and the oil begins to separate from the tomato base. This is a classic Nigerian cooking technique that gives the stew its rich texture and flavor.
- Sprinkle in the smoked paprika, dried thyme, curry powder, and ground coriander. Stir well to combine all those fragrant spices. At this point, you can taste the sauce and adjust salt or heat if needed.
- Return the browned chicken pieces to the pot, nestling them into the sauce. Pour in the chicken broth or water, just enough to cover the chicken halfway.
- Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 30-40 minutes, or until the chicken is cooked through and tender. The sauce will continue to thicken and deepen in flavor.
- Once ready, give the stew a gentle stir. If you want a thicker sauce, remove the lid and let it simmer uncovered for 5-10 more minutes.
- Garnish with chopped fresh cilantro or parsley if you like, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Spicy Nigerian Chicken Stew, recipe, cooking, food
