Name: Spicy Nigerian Chicken Stew
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Nigerian
Ingredients: 2–3 lbs bone-in, skinless chicken pieces; 4 large tomatoes (or 1 can diced tomatoes); 2 red bell peppers; 1–2 Scotch bonnet or habanero peppers (to taste); 2 medium onions (divided); 3 cloves garlic; 1 inch ginger; 2 tbsp tomato paste; 1/2 cup vegetable oil or palm oil; 2 bouillon cubes or 2 tsp chicken bouillon powder; 1 tsp curry powder; 1 tsp dried thyme; Salt and black pepper to taste; 1–2 bay leaves (optional); 1 cup water or chicken broth (as needed)

Jump to Recipe·Leave a Review

Spicy Nigerian Chicken Stew is one of my favorite dishes when I want bold, rich flavor that warms me from the inside out. This vibrant tomato-based stew is deeply spiced, packed with tender chicken, and slow-cooked until the oil rises to the top — a sign that it’s just right. Whether I’m serving it with rice, plantains, or yams, it’s a classic West African comfort dish I keep coming back to.

Why You’ll Love This Recipe

I love this recipe because it’s hearty, full of flavor, and so versatile. The chicken is simmered until tender in a thick, peppery sauce that’s both spicy and savory. It’s great for making ahead, even better the next day, and perfect for feeding a hungry family or crowd. If I’m craving something rich and deeply seasoned, this stew always delivers. Spicy Nigerian Chicken Stew

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken (bone-in, skinless pieces preferred)
Tomatoes (fresh or canned)
Red bell peppers
Scotch bonnet or habanero pepper (adjust to taste)
Onion
Garlic
Ginger
Tomato paste
Vegetable oil or palm oil
Chicken bouillon or seasoning cubes
Curry powder
Thyme
Salt and black pepper
Bay leaves (optional)
Water or chicken broth

Directions

Prep the chicken:
I season the chicken with salt, pepper, thyme, and curry powder, then brown it in hot oil until golden on all sides. I remove it and set it aside.
Make the pepper blend:
I blend tomatoes, red bell peppers, Scotch bonnet, and half the onions into a smooth mixture.
Cook the sauce:
In the same pot, I heat oil and sauté chopped onions until translucent. I add tomato paste and fry it for a couple of minutes to deepen the flavor.
Add the blended mix:
I pour in the blended pepper mixture and cook on medium heat, stirring occasionally, until the sauce reduces and the oil begins to separate — about 20–25 minutes.
Season and simmer:
I stir in bouillon cubes, more curry powder, thyme, and bay leaves if using. I return the chicken to the pot and add a little water or broth if needed.
Finish cooking:
I cover and let everything simmer on low heat for 20–30 minutes, until the chicken is fully cooked and tender, and the stew is thick and aromatic.
Serve hot:
I ladle the stew over steamed rice, boiled yams, or fried plantains — it’s also delicious with bread.

Servings and timing

This recipe serves 4–6 and takes about 1 hour total, including prep, blending, and cooking.

Variations

Sometimes I use turkey or goat meat instead of chicken. I’ve also added boiled eggs to the pot near the end for a delicious twist. If I want it smokier, I roast the peppers and tomatoes before blending. For extra heat, I add more Scotch bonnet or sprinkle in cayenne.

Storage/Reheating

I store the stew in the fridge for up to 4 days and reheat it gently on the stove. It actually tastes better the next day as the flavors deepen. I also freeze portions for up to 2 months — it reheats perfectly on the stovetop or microwave after thawing. Spicy Nigerian Chicken Stew

FAQs

Can I use boneless chicken?

Yes, but I prefer bone-in for more flavor. Boneless works too — I just simmer it for less time to avoid drying it out.

Is this stew very spicy?

It depends on the amount of Scotch bonnet used. I adjust it to my spice preference — one pepper gives a good kick, two or more is fiery.

Can I skip tomato paste?

I’ve made it without, but tomato paste adds depth and color. If skipping, I reduce the blended tomato mix a bit longer for richness.

What oil should I use?

Traditional recipes use palm oil, but I often use vegetable oil for a lighter taste. Either works well.

What can I serve this with?

I usually serve it with white rice, jollof rice, boiled yam, fried plantains, or agege bread.

Conclusion

Spicy Nigerian Chicken Stew is bold, warming, and incredibly satisfying. Every spoonful is layered with flavor — from the spicy pepper blend to the rich tomato base and tender chicken. Whether I’m cooking it for a weeknight dinner or a festive occasion, this dish always brings comfort, heat, and a taste of home.