Name: Nigerian Chicken Stew Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: African
Ingredients: 2 lbs chicken thighs; Extra salt and black pepper for the chicken rub; 3 tomatoes; 1 red bell pepper; 1 habanero pepper (use ½ if you prefer less heat); 1 onion (cut in half; one half chopped, other half for blending); ½ cup olive oil; 1 cup chicken stock (broth); 1 teaspoon bouillon powder; ½ teaspoon thyme; ½ teaspoon black pepper; ½ teaspoon curry powder; ½ teaspoon salt (plus more to taste)

Jump to Recipe· 4.1 from 14 reviews

I absolutely love cooking this Nigerian Chicken Stew Recipe because it’s bursting with rich, vibrant flavors that feel like a warm hug on a plate. The tender chicken thighs simmered in a luscious tomato and pepper sauce strike the perfect balance between spicy, savory, and comforting. Whenever I make this stew, it instantly becomes the center of attention at the table, whether it’s for a casual family dinner or a lively weekend gathering.

Why You’ll Love This Nigerian Chicken Stew Recipe

One of the things I adore most about this Nigerian Chicken Stew Recipe is its outstanding flavor profile. The combination of fresh tomatoes, red bell pepper, and just the right amount of habanero creates a sauce that’s deeply satisfying—rich yet bright, slightly spicy but utterly comforting. I love how each ingredient plays its part, from the earthiness of the thyme to the subtle warmth of the curry powder, making every bite feel special and layered.

Beyond the incredible taste, I really appreciate how straightforward the preparation is. I’m a big fan of recipes that feel manageable on weeknights but still impress anyone lucky enough to share the meal. This stew comes together with simple techniques—browning the chicken, blending fresh peppers, and letting the sauce simmer to perfection. It’s perfect for occasions ranging from cozy family dinners to festive celebrations, and it always feels like I’m bringing a slice of Nigerian culinary warmth to the table.

Ingredients You’ll Need

A white plate with one large red bell pepper, three red tomatoes, one small orange pepper, and one golden brown onion with part peeled skin is placed on a white marbled surface. Above the plate, there is a clear glass bowl with a light brown liquid inside. To the left of the plate, a small bright green measuring cup filled with a yellowish liquid sits near a clear glass bowl containing two pieces of pale raw chicken with white skin. The background is a clean white marbled texture. The photo taken with an iphone --ar 4:5 --v 7

The beauty of this stew is rooted in its simple but essential ingredients, each chosen to enhance the taste, texture, and color of the final dish. From juicy chicken thighs to fresh peppers and the perfect blend of spices, these components work together to bring the flavors alive.

2 lbs chicken thighs: The choice of thighs ensures tender, juicy chicken that stays flavorful even after simmering.
3 tomatoes: Fresh tomatoes give the stew a natural sweetness and vibrant color.
1 red bell pepper: Adds a subtle sweetness and lovely depth to the sauce.
1 habanero pepper: Brings the signature heat; I recommend using half if you prefer milder spice.
½ cup olive oil: Crucial for browning the chicken and sautéing the aromatics to build flavor.
1 cup chicken stock (broth): Enhances the sauce’s richness and keeps the chicken moist.
1 onion: Provides sweetness and aroma—half is chopped, and half is blended with the peppers and tomatoes.
1 teaspoon bouillon powder: A classic addition that intensifies the savory depth of the stew.
½ teaspoon thyme: Adds an earthy, herbaceous note.
½ teaspoon black pepper: For a little heat and complexity.
½ teaspoon curry powder: Imparts a subtle warmth and exotic touch.
½ teaspoon salt: Balances all the flavors perfectly.
Extra salt and black pepper for the chicken rub: Essential for seasoning the chicken before cooking to enhance its taste.

Directions

Step 1: Start by washing the chicken thighs thoroughly and then pat them dry with paper towels. This step helps you get that beautiful golden brown when frying.

Step 2: Rub the chicken thighs generously with salt and black pepper. I find this simple seasoning is key to bringing out the chicken’s flavor while cooking.

Step 3: Heat the olive oil in a wide pan over medium heat until it shimmers. This oil is the foundation of the stew’s richness.

Step 4: Add the chicken thighs and brown each side for about 10 minutes. Don’t rush this part—beautifully browned chicken brings a wonderful depth to the stew.

Step 5: While the chicken cooks, cut the onion in half. Chop one half finely for sautéing, and set the other half aside to blend later with the tomatoes and peppers.

Step 6: Once the chicken is browned and cooked through, remove it from the pan and set aside. Keep the oil and pan juices—they’ll add great flavor to the sauce.

Step 7: In a blender, combine the tomatoes, red bell pepper, habanero pepper, and the remaining half of the onion. Blend until smooth to create the stew’s delicious, vibrant base.

Step 8: Return the pan to the heat and sauté the chopped onion in the leftover oil until translucent and soft—about 5 minutes. This step brings out the onions’ sweetness and aroma.

Step 9: Pour in the blended tomato and pepper mixture, then raise the heat slightly to bring it to a boil. Let it cook for 5 minutes to concentrate the flavors and reduce excess water.

Step 10: Add the chicken back into the pan along with the chicken stock, bouillon powder, black pepper, curry powder, thyme, and ½ teaspoon of salt. Stir gently to combine all the flavors.

Step 11: Simmer uncovered for about 20 minutes, or until the chicken is fully cooked, and the sauce has thickened beautifully. Taste and adjust the seasoning with extra salt or pepper if needed.

Servings and Timing

This Nigerian Chicken Stew Recipe serves approximately 6 people, making it great for feeding a family or small group. The prep time is about 10 minutes, and the cooking time takes around 45 minutes. Overall, you’re looking at roughly 55 minutes from start to finish, with no additional resting time required—so you can jump right into enjoying this comforting dish!

How to Serve This Nigerian Chicken Stew Recipe

The image shows a close-up of a white plate on a white marbled surface. On the right side of the plate, there are two pieces of chicken covered in a thick, bright red sauce that looks slightly textured and shiny. The chicken pieces appear tender and are partially soaked in the sauce, which has small bits of herbs and spices visible. On the left side of the plate, there is a generous serving of white cauliflower rice with a light, crumbly texture and small granules. In the background, a black cast iron pan contains more chicken in sauce, slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

When it comes to serving this stew, I love pairing it with fluffy white rice or traditional Nigerian staples like jollof rice or yam pottage, which soak up the flavorful sauce beautifully. Another favorite is serving it alongside fufu or pounded yam—these soft, doughy accompaniments are perfect vehicles for scooping up every last bit of the rich tomato sauce.

For presentation, I like to garnish with freshly chopped parsley or green onions to bring a pop of fresh color and a mild herbal note. A drizzle of a little extra olive oil on top always elevates the dish’s sheen and flavor. Serving the stew hot is essential because the warm sauce and tender chicken are most comforting right off the stove.

When it comes to drinks, I’m a fan of pairing this stew with something refreshing to balance the heat—think a chilled ginger beer, a crisp white wine like Sauvignon Blanc, or for non-alcoholic options, a cool citrus-infused water. This dish works wonderfully for weeknight dinners, weekend family meals, or even celebratory occasions where you want to impress with authentic Nigerian flavor.

Variations

I’ve experimented with different twists on this Nigerian Chicken Stew Recipe, and there are so many ways to customize it to your tastes or dietary needs. For example, if you prefer a leaner protein, using skinless chicken breasts can work, though the thighs tend to stay juicier. For a vegetarian version, I’ve replaced the chicken with hearty mushrooms or firm tofu, simmered gently in the same spicy tomato sauce for a satisfying plant-based meal.

On the spice front, you can adjust the heat by using less habanero pepper or swapping it for a milder chili variety like jalapeño. I’ve also tried adding smoked paprika or a little ginger for a different flavor dimension, which adds a lovely warmth without overpowering the original profile. If time is tight, some versions can even be made in a slow cooker or Instant Pot for easy hands-off cooking.

For those on gluten-free diets, this recipe is naturally free of gluten, making it a great go-to option. Just be sure your bouillon powder or stock is gluten-free as brands can vary. If you want a thicker stew, blending in a small boiled potato or adding a spoonful of tomato paste can deepen the texture wonderfully.

Storage and Reheating

Storing Leftovers

After enjoying your Nigerian Chicken Stew, you can store leftovers in airtight containers in the refrigerator. I recommend using glass or BPA-free plastic containers for the best preservation of flavor. The stew will keep well for about 3 to 4 days. When storing, make sure the stew has cooled to room temperature before sealing the container to avoid condensation and sogginess.

Freezing

This stew freezes beautifully if you want to save some for later. Ladle the cooled stew into freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. It will keep for up to 3 months when frozen properly. When you’re ready to enjoy, thaw it overnight in the refrigerator before reheating so the texture stays just right.

Reheating

To reheat, I prefer gently warming the stew on the stove over low to medium heat, stirring occasionally to prevent sticking. This method helps maintain the chicken’s tenderness and allows the sauce to thicken slightly. Avoid microwaving if possible, as it can sometimes dry out the chicken or cook it unevenly. If the sauce has thickened too much overnight, add a splash of chicken stock or water during reheating to loosen it up without losing flavor.

FAQs

Can I use other cuts of chicken for this stew?

Absolutely! While chicken thighs are ideal because they remain juicy and flavorful, you can use chicken breasts or even drumsticks. Just note that breasts cook faster and can dry out if overcooked, so adjust your cooking time accordingly.

How can I make this Nigerian Chicken Stew less spicy?

If you’re sensitive to heat, I recommend using only half a habanero pepper or substituting it with a milder chili like a bell pepper or jalapeño. You can also remove the seeds from the pepper before blending, as this significantly reduces the heat.

Is this stew suitable for meal prepping?

Definitely! This stew tastes even better the next day as the flavors deepen in the fridge. It’s perfect for making ahead and reheating throughout the week, making it a convenient and delicious meal prep option.

What can I serve with Nigerian Chicken Stew?

It pairs wonderfully with plain white rice, jollof rice, fried plantains, yam, or even crusty bread to soak up the sauce. For a lighter side, a simple salad or steamed greens works well, too.

Can I make this recipe vegan?

Yes! Replace the chicken with hearty vegetables like mushrooms, eggplant, or tofu. Use vegetable broth instead of chicken stock and ensure your bouillon powder is vegetable-based. The sauce itself is already rich and flavorful, so this swap works beautifully.

Conclusion

I genuinely hope you give this Nigerian Chicken Stew Recipe a try because it’s such a flavorful, versatile dish that brings warmth and joy to any meal. Once you’ve tasted the tender chicken bathed in that rich tomato and pepper sauce, I’m confident it will become one of your favorites as well. Happy cooking and enjoy every delicious bite!