Classic Nigerian Chicken Stew is a foundational dish in Nigerian home cooking, known for its bold color, deep flavor, and versatility. Built on a rich roasted pepper and tomato base, this stew delivers heat, warmth, and savory depth in every spoonful.
A staple across households in Nigeria, this stew is often served with white rice, fried plantains, yams, or bread. It is commonly prepared for family meals, celebrations, and weekly meal prep due to its ability to improve in flavor over time.
This recipe follows traditional technique: peppers are roasted for depth, chicken is seasoned and fried for flavor, and the stew is simmered slowly until thick, glossy, and deeply aromatic.
Why This Recipe Works
This recipe works because it layers flavor at every stage.
Roasting the peppers and tomatoes concentrates their sweetness and removes raw acidity. Frying the chicken before stewing builds a flavorful base and prevents the meat from becoming watery or bland.
Cooking the blended pepper mixture until reduced removes excess moisture and develops richness, while spices and bouillon deepen the savory profile. Simmering everything together allows the chicken to absorb the stew while maintaining structure.
The result is a stew that is rich without being heavy, spicy without being overpowering, and deeply comforting.
Recipe Information
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 8 servings
Category: African Recipes / Chicken Dinners
Cuisine: Nigerian / West African
Ingredient Breakdown
Red Bell Peppers and Tomatoes
Form the base of the stew. Roasting intensifies flavor and color.
Hot Chili Peppers
Provide heat. The amount can be adjusted depending on spice tolerance.
Onion, Garlic, and Ginger
Create aromatic depth and balance the sweetness of the peppers.
Chicken Drumsticks
Dark meat holds up well to frying and simmering, remaining juicy and flavorful.
Vegetable Oil
Used generously to fry the chicken and stew base, contributing to traditional texture and mouthfeel.
Curry Powder, Thyme, Rosemary, Paprika
Classic Nigerian stew spices that add warmth, earthiness, and aroma.
Chicken Stock and Bouillon
Enhance savoriness and help loosen the stew while it simmers.
Bay Leaves
Add subtle background flavor and complexity.
Step-by-Step Instructions
Step 1: Roast the Pepper Base
Preheat the oven to 425°F. Place bell peppers, tomatoes, onion halves, and garlic on a baking sheet. Brush lightly with oil and roast for about 30 minutes until softened and lightly charred.
Step 2: Blend
Transfer roasted vegetables to a blender. Add fresh ginger and blend until smooth. Set aside.
Step 3: Season the Chicken
Season drumsticks with thyme, paprika, curry powder, salt, and black pepper.
Step 4: Fry the Chicken
Heat vegetable oil in a deep pan over medium heat. Add diced onion and sauté briefly. Fry chicken until golden brown on both sides. Remove and set aside.
Step 5: Build the Stew
In the same pan, add remaining diced onion and cook until translucent. Stir in blended pepper mixture and bay leaves. Cook until slightly thickened.
Step 6: Season and Simmer
Add chicken stock, curry powder, rosemary, paprika, and bouillon. Season to taste.
Step 7: Finish the Stew
Return chicken to the pot. Reduce heat and simmer for about 20 minutes until the stew is thick, rich, and the chicken is tender.
Texture and Flavor Profile
This stew is thick, glossy, and deeply red with a rich oil-slicked surface typical of Nigerian stews. The flavor is bold and savory with gentle sweetness from roasted peppers, balanced heat, and aromatic spice.
The chicken is tender with a lightly crisp exterior from frying, holding its shape while absorbing the stew.
Tips for Best Results
• Roast peppers until lightly charred
• Fry chicken until well-browned
• Cook blended pepper mixture until reduced
• Stir occasionally to prevent sticking
• Let stew rest before serving for best flavor
Variations
Extra Spicy Version
Add more chili peppers or a pinch of ground cayenne.
Tomato-Forward Stew
Increase tomato quantity slightly for a milder, sweeter base.
Mixed Protein
Combine chicken with beef or turkey.
Oil-Reduced Version
Use slightly less oil, though traditional texture will change.
Serving Suggestions
Classic Nigerian Chicken Stew pairs well with:
• White rice
• Fried plantains
• Boiled yams
• Bread or flatbread
• Jollof rice
It is typically served as a main dish.
Storage and Reheating
Store in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop. The stew thickens as it cools and often tastes better the next day.
This stew freezes well for up to 2 months.
Nutrition Overview
This dish is protein-rich and naturally gluten-free.
Approximate Per Serving:
Calories: ~255
Moderate fat content
High flavor density
Values vary depending on oil and portion size.
Frequently Asked Questions
Can I skip frying the chicken?
Frying adds depth and structure, but the chicken can be simmered directly if preferred.
Is this stew very spicy?
Heat level depends on the amount of chili used and is adjustable.
Can I use canned tomatoes?
Yes, though roasting fresh tomatoes yields better flavor.
Does the stew thicken naturally?
Yes, reduction during cooking creates thickness without starch.
Classic Nigerian Chicken Stew is a bold, comforting dish rooted in tradition and technique. Its rich pepper base, aromatic spices, and tender fried chicken create a stew that is deeply satisfying and endlessly versatile.
Whether served with rice for a family dinner or prepared ahead for the week, this recipe delivers authentic flavor and lasting comfort.
Classic Nigerian Chicken Stew
Ingredients
- Roasted Pepper Base
- 3 red bell peppers
- 4 medium tomatoes
- 2 hot chili peppers adjust to taste
- 1 medium onion halved
- 5 garlic cloves
- 1- inch piece fresh ginger
- 2 tablespoons vegetable oil for roasting
- Chicken
- 8 –10 chicken drumsticks
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon curry powder
- Salt and black pepper to taste
- ½ cup vegetable oil for frying
- 2 tablespoons diced onion
- Stew
- 1 medium onion diced
- 1½ –2 cups chicken stock
- 1 teaspoon curry powder
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 2 bay leaves
- 2 teaspoons chicken bouillon powder or 2 bouillon cubes
Instructions
- Preheat the oven to 425°F (220°C). Place the bell peppers, tomatoes, onion halves, and garlic on a baking sheet. Brush lightly with oil and roast for about 30 minutes, until softened and lightly charred.
- Transfer the roasted vegetables to a blender, add the ginger, and blend until smooth. Set aside.
- Season the chicken drumsticks with thyme, paprika, curry powder, salt, and black pepper.
- Heat the vegetable oil in a large, deep pan over medium heat. Add 2 tablespoons of diced onion and sauté briefly until fragrant.
- Add the chicken and fry until golden brown on both sides, about 10 minutes per side. Remove and set aside.
- In the same pan, add the remaining diced onion and cook until translucent.
- Stir in the blended pepper mixture and bay leaves. Cook for 5–10 minutes, stirring occasionally, until the sauce thickens slightly.
- Add the chicken stock, curry powder, rosemary, paprika, and bouillon. Season with salt and pepper to taste.
- Return the fried chicken to the pan, reduce heat, and simmer for about 20 minutes, or until the chicken is tender and the stew is rich and thick.
- Stir occasionally to prevent sticking. Adjust consistency with a little extra stock or water if needed.
Notes
