Nigerian Chicken Stew

Name: Nigerian Chicken Stew With Tomato Pepper Sauce
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Nigerian
Ingredients: 6 roma tomatoes; 2 red bell peppers; 1 medium onion; 2 habanero peppers; 5 tbsp vegetable oil, divided; 7 chicken drumsticks; 4 tsp curry powder, divided; Cajun seasoning, to taste; 1 tsp ground thyme; 1 tbsp chicken bouillon powder; 1/2 tsp ground ginger; Cooked white rice, for serving

Nigerian Chicken Stew combines pan-fried chicken drumsticks with a deeply flavorful slow-simmered sauce of blended tomatoes, peppers, and aromatic spices. The rich, layered sauce is the hallmark of this West African comfort dish.

🌍Nigerian 🏷️Nigerian chicken stew 🏷️Chicken stew 🏷️West african 🏷️Chicken drumsticks Tomato stew

🏷️

🏷️Spicy

-0:00

4bettyg23onTikTok

Total

1h 20m

Servings

4

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by 4bettyg23

-0:00

4bettyg23onTikTok

Ingredients

6 roma tomatoes
2 red bell peppers
1 medium onion
2 habanero peppersoptional
5 tbsp vegetable oil, divided
7 chicken drumsticks
4 tsp curry powder, divided
Cajun seasoning, to tasteoptional
1 tsp ground thyme
1 tbsp chicken bouillon powder
1/2 tsp ground ginger
Cooked white rice, for serving

12 Ingredients

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Instructions

1
In a food processor, blend the roma tomatoes and red bell peppers until smooth.
2
Add the onion and optional habanero peppers to the food processor and blend again to combine.
3
Heat about 1 tablespoon of vegetable oil in a saucepan over medium-high heat. Pour in the blended vegetable puree.
4
Bring the sauce to a boil and let it simmer uncovered for about an hour to reduce and thicken. Do not stir the sauce during this process.
5
While the sauce simmers, season the chicken drumsticks generously with about 1 tablespoon of curry powder and the optional Cajun seasoning. Rub the spices all over the chicken.
6
Heat the remaining 1/4 cup of vegetable oil in a large skillet (cast iron recommended) over medium-high heat.
7
Carefully place the seasoned chicken in the hot oil and fry, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F.
8
Once the sauce has reduced significantly, add the ground thyme, remaining 1 teaspoon of curry powder, chicken bouillon powder, and ground ginger directly into the pot.
9
Stir the seasonings into the sauce to combine. Let it simmer for a few more minutes.
10
Transfer the cooked chicken drumsticks from the skillet into the pot with the stew.
11
Gently stir to coat the chicken in the stew and let it simmer together for a few more minutes for the flavors to meld.
12
Serve the chicken stew hot over a bed of cooked white rice.

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Tips & Notes

Pro tips

Pan-fry the drumsticks until deeply golden on all sides before adding to the sauce—this builds flavor through browning (Maillard reaction) and shouldn't be skipped.
Blend the tomatoes, peppers, and onions until completely smooth; a chunky sauce won't have the same silky, rich texture this stew is known for.
Simmer low and slow for at least 25–30 minutes after adding chicken so flavors meld and the sauce reduces and thickens naturally.
Taste and adjust seasoning toward the end—curry powder, bouillon, and Cajun seasoning can be layered in, so add incrementally to avoid over-salting.

Substitutions

Roma tomatoes → canned crushed tomatoes, 2 cans (14.5 oz each), drained if excess liquid; skip blending and add directly to stew
Red bell peppers → Scotch bonnet peppers for more authentic heat, or use only tomatoes if peppers are unavailable
Habanero peppers → omit entirely for mild stew, or substitute 1 jalapeño for gentler heat
Vegetable oil → olive oil or palm oil (more traditional in Nigerian cooking)

Storage & make-ahead

Store covered in the refrigerator for up to 3 days; freeze for up to 2 months. Reheat gently on the stovetop over medium heat, stirring occasionally, adding a splash of water if needed.

Common Questions

Can I use chicken breasts instead of drumsticks?

Yes, but adjust cooking time—breasts cook faster than drumsticks. Cut into chunks and reduce simmering time by 10–15 minutes to avoid drying out.

How spicy is this stew?

The habanero peppers make it moderately spicy. Remove seeds before blending for less heat, or omit habaneros and use a milder pepper like red bell pepper only.

Can I make this ahead?

Yes. The stew tastes even better the next day. Refrigerate for up to 3 days, or freeze for up to 2 months. Reheat gently on the stovetop.

What's the best way to blend the tomatoes and peppers?

Use a blender or food processor for a smooth sauce. A hand blender works well too—blend in batches if needed for safety.

Can I skip the pan-frying step?

Pan-frying develops a golden crust and adds flavor. Skipping it is possible but results in less depth. If you do, increase stew simmering time by 5–10 minutes.