Nigerian Chicken Stew is a Nigerian Style Stewed Chicken recipe. It is a very popular fried Tomato/Pepper base stew recipe.
I’ve always wanted to draw up a Nigerian Chicken Stew recipe but if you’ve noticed with my previous stews and soups recipes, I’m not big on chicken in the slightest but my mum insisted on Chicken stew earlier today, so I thought to make a recipe of it, two birds, one stone ei?*wink
8-10 big Chicken Pieces
3 Red Bell Peppers (Tatashe)
1 Can Plum Tomatoes or 3 Medium size Tomatoes
2-3 scotch bonnet (Ata rodo)
1 Cup Vegetable oil
1-2 Cups Chicken Stock
Vegetable Oil for Frying Chicken ( Optional)
5 Cloves Garlic
1 Inch Ginger Root
5 Curry Leaves (Optional)
4 Knorr Chicken cubes
I Tablespoon your preferred Seasoning
Salt to taste
Wash and season your Chicken. Add 2 Knorr Chicken cubes, 1 Tablespoon Curry and Thyme, 1 Teaspoon Rosemary, your preferred seasoning, one chopped onion and salt to taste.
Do not add Water, allow the Chicken to stew in its own juices by placing on low to medium heat and allowing it to steam for 15 minutes.
After 15 minutes, add Water to cover then boil till tender on medium heat…
When the Chicken is fully cooked, fry or grill them, but if you prefer them just boiled, then skip this step….
Let’s prepare the stew. I always start off by roasting my peppers. This helps to dry off the moisture so you won’t need to cook down your pepper first before frying and also adds a smokey flavour to my Chicken Stew. This step is optional. If you choose to do this, preheat your oven to 200 degrees, pop the peppers, Tomatoes, Scotch Bonnet, Onions and Garlic onto a roasting tray and roast for 30-40 minutes.
When they’re roasted, blend the roasted vegetables alongside the ginger till smooth and set aside.
If you chose to fry your Chicken, add the Oil used for frying into a large saucepan and place on medium heat, you need about a cup full. If you didn’t fry your Chicken, then just pour in fresh Vegetable oil.
When the Oil is heated up, pour in one chopped Onion and the Curry leaves if you’re using any, sauté till fragrant…
Next, add the in the blended Pepper mix, 2 Knorr cubes, 1 Teaspoon Curry powder, Thyme and Salt to taste, fry until the pepper mix loses its sourness and the oil starts to flow to the top a little.
Now, add the Chicken Stock, you’ll need to add 1-2 cups to avoid using Water. Water will water down the taste of the Stew but if you haven’t got Stock, you can add Water but just a cup. Cook for 5 minutes…
Now add the Chicken, stir and combine. Turn the heat down to low, allow to simmer for 30 minutes..
And it’s ready. You may choose to decant some of the oil if you want.