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Spicy Nigerian Chicken Stew

Bold & Savory Spicy Nigerian Chicken Stew for Cozy Nights

This Spicy Nigerian Chicken Stew features rich, peppery flavors and is a comforting dish perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Nigerian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1.5 kg Chicken, cut into pieces Substitute with turkey or firm tofu for variation.
  • 4 tablespoons Vegetable oil Olive oil or coconut oil can be alternatives.
  • 2 large Onions, chopped No substitutions recommended.
  • 5 cloves Garlic, minced Adjust to taste, or use garlic powder.
  • 1 tablespoon Ginger, minced Ground ginger can be a substitute.
  • 2-3 Red chilies, chopped Adjust to desired spice level; dried chilies can be used.
  • 1 can (400g) Crushed tomatoes Fresh diced tomatoes are a good substitute.
  • 2 tablespoons Tomato paste Can be omitted for a lighter sauce.
  • 2 teaspoons Ground coriander Cumin works well as a substitute.
  • 2 teaspoons Ground cumin
  • 1 teaspoon Paprika Smoked paprika offers a delightful twist.
  • 1 teaspoon Thyme Oregano can be used as an alternative.
  • 1-2 cups Chicken broth, as needed Vegetable broth for a vegetarian twist.
  • Salt and pepper Season to taste.
  • Fresh parsley or cilantro, for garnish Optional substitutes include green onions or basil.

Equipment

  • large pot
  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Rinse the chicken pieces under cold water and pat them dry with paper towels. Season generously with salt and pepper.
  2. In a large pot or Dutch oven, heat vegetable oil over medium heat.
  3. Add the chopped onions and sauté until they become soft and translucent, about 5 to 7 minutes.
  4. Stir in the minced garlic and ginger, cooking for an additional 2 minutes until fragrant.
  5. Add the chopped red chilies, ground coriander, ground cumin, paprika, and thyme to the pot, sautéing for about 1 to 2 minutes.
  6. Introduce the seasoned chicken pieces to the pot and cook for about 5 to 10 minutes until browned on all sides.
  7. Stir in the crushed tomatoes and tomato paste, cooking for an additional 2 minutes.
  8. Pour in enough chicken broth to cover the chicken completely, usually about 1 to 2 cups.
  9. Lower the heat and cover the pot, allowing the stew to simmer for 30 to 40 minutes.
  10. Taste the stew and adjust seasoning with salt and pepper as needed.
  11. Garnish with freshly chopped parsley or cilantro and serve warm over rice or flatbread.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 10gProtein: 30gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 25mgCalcium: 40mgIron: 2mg

Notes

Ensure chicken pieces are evenly coated in spices and monitor the thickness of the stew while it simmers.

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