Nigerian Chicken Stew
A flavorful and hearty dish that captures the essence of West African cuisine, combining tender chicken with fresh vegetables and a blend of spices.
Ingredients
Main ingredients
- 2 pounds chicken, cut into pieces
- 4 large tomatoes, chopped Fresh tomatoes preferred
- 1 large onion, chopped
- 1 medium bell pepper, chopped
- 2 Scotch bonnet peppers, chopped Adjust to your spice preference
- 3 cloves garlic, minced
- 2 inches ginger, grated
- 1 teaspoon thyme
- 1 teaspoon curry powder
- 1/4 cup vegetable oil
- 2 cups chicken broth or water
- to taste salt
- optional Fresh basil or cilantro for garnish
Instructions
Preparation
- Season the chicken with salt, thyme, and curry powder. Let it marinate for at least 30 minutes.
- In a large pot, heat the vegetable oil over medium heat and sauté the chopped onions until translucent.
- Stir in the minced garlic and grated ginger, cooking briefly until fragrant.
- Add the chopped tomatoes and bell pepper, cooking until soft and the tomatoes break down, about 10-15 minutes.
- In a separate pan, sear the marinated chicken pieces until golden brown on all sides, approximately 5-7 minutes.
Cooking
- Once the tomato mixture is cooked, add the seared chicken to the pot and stir to combine.
- Pour in the chicken broth or water, ensuring the chicken is submerged. Bring to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for about 30-40 minutes until the chicken is tender.
- Add the Scotch bonnet peppers according to your heat preference, and continue cooking for an additional 10-15 minutes.
- Adjust the salt to taste and let the stew sit for a few minutes before serving.
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Notes
For richer flavors, marinate the chicken overnight. Ensure tomatoes break down well; blending them helps achieve a smoother consistency. Adjust spice levels as needed. Use fresh ingredients for the best taste. Consider slow cooking for enhanced flavors.