Spicy Nigerian Chicken Stew
A flavorful and spicy chicken stew from Nigeria, perfect for any meal.
Ingredients
Main Ingredients
- 2 lbs chicken thighs
- 3 units tomatoes
- 1 units red bell pepper
- 1 unit habanero pepper use ½ for less spice
- 0.5 cup olive oil
- 1 cup chicken stock
- 1 unit onion
- 1 tsp bouillon powder
- 0.5 tsp thyme
- 0.5 tsp black pepper
- 0.5 tsp curry powder
- 0.5 tsp salt
- unit extra salt and black pepper for chicken rub
Instructions
- Wash and dry the chicken thighs, then rub them with salt and black pepper. This step is crucial as it enhances the flavor of the chicken.
- In a large pan, heat the olive oil over medium heat. Make sure the oil is hot enough before adding the chicken to achieve a nice golden brown color.
- Carefully place the chicken thighs in the pan and brown them on each side for about 10 minutes. This will lock in the juices and flavor.
- While the chicken is browning, cut the onion in half. Chop one half into small pieces for sautéing.
- Once the chicken is browned, set it aside on a plate. This helps to keep it juicy while you prepare the sauce.
- In a blender, combine the tomatoes, red bell pepper, habanero pepper, and the other half of the onion. Blend until smooth. This mixture will be the base of your stew.
- Sauté the chopped onion in the same pan until it becomes translucent, about 3-4 minutes. This adds depth to the flavor of the stew.
- Pour the blended tomato and pepper mix into the pan and bring it to a boil for about 5 minutes. This helps to cook off some of the raw flavors.
- Mix in the browned chicken, chicken stock, bouillon powder, black pepper, curry powder, and thyme. Stir everything together to combine.
- Taste the stew and adjust the salt if needed. Everyone’s palate is different, so make it to your liking!
- Let the stew cook for an additional 20 minutes, or until the chicken is fully cooked and tender. You want the flavors to meld beautifully during this time.
Notes
For a milder version, use only half of the habanero pepper or omit it entirely.