Nigerian chicken stew
Nigerian chicken stew, from above
Non vegNigeria

Nigerian chicken stew

Fried tomato and pepper stew with chicken. The red sauce under half of Nigerian lunches.

80 minTime
34 gProtein each
mediumSpice
Sunday stew1 chapter · 1 min read

Make it your way

Grandma's wayFried pepper and tomato stew with chicken.
The original
427kcalsame
34 gproteinsame
3 gfibresame
80minutessame

Classic Nigerian stew.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Chicken, curry cut (bone in chicken, small pieces)1 kg, in pieces
Tomato5 large
Red bell pepper (red capsicum, red pepper)2 large
Scotch bonnet chilli (habanero or scotch bonnet pepper, habanero chilli)1
Onion2
Tomato puree3 tbsp
Cooking oil (vegetable oil)⅓ cup
Curry powder1½ tsp
Dried thyme1 tsp
Bay leaf (indian bay leaf)2
Stock cube (bouillon cube)2 cubes
Water2 cups
Saltto taste

Method

4 steps
  1. 1Boil chicken with one onion, thyme, curry powder, a cube and salt for 20 minutes. Keep the stock. Fry or grill the chicken until golden.
  2. 2Blend tomatoes, peppers, scotch bonnet and the other onion. Boil until reduced by half.
  3. 3Fry tomato paste in the oil, then add the reduced blend, bay and the other cube. Fry, stirring, until oil floats on top.
  4. 4Add the chicken and some stock to loosen. Simmer 10 minutes.
Serve it like this

Spoon over white rice with a piece of chicken and fried plantain on the side.

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Make it a meal

What goes with Nigerian chicken stew: a bread or rice, a side, something to drink and something sweet.

Bread or rice Nigerian jollof rice75 min
Bread or rice Methi thepla40 min
On the side Moi moi90 min
On the side Pounded yam50 min
To drink Zobo40 min
Something sweet Puran poli90 min
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