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Nigerian Chicken Stew

Nigerian chicken stew combines browned bone-in chicken with a smooth tomato and pepper sauce simmered until it clings to the chicken. Curry powder, thyme, and habanero bring warmth and heat to this hearty one-pot dinner.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Nigerian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Cook the chicken
  • 3 lb chicken thighs and drumsticks bone-in, skinless
  • 1 yellow onion medium; divided (half finely chopped, half roughly chopped)
  • 1.5 tsp kosher salt divided
  • 1 tsp curry powder
  • 1 tsp dried thyme
  • 2 chicken bouillon cubes divided
  • 1 cup water
Make the stew
  • 0.5 cup vegetable oil
  • 1.5 lb Roma tomatoes cored and quartered
  • 2 red bell peppers seeded and roughly chopped
  • 1 habanero pepper stemmed
  • 1 bay leaf

Equipment

  • 1 6-quart Dutch oven
  • 1 blender

Method
 

Cook the chicken
  1. Combine the chicken, finely chopped half of the onion, 1 teaspoon of the salt, curry powder, thyme, 1 bouillon cube, and water in a 6-quart Dutch oven.
  2. Bring to a boil over medium-high heat.
  3. Cover and simmer over low heat for 25–35 minutes, turning the pieces once, until the thickest pieces reach 165°F.
  4. Transfer the chicken to a platter and pat dry.
  5. Strain the cooking liquid into a measuring cup, reserve 1 cup, and discard any extra.
Make the stew
  1. Heat the vegetable oil in the same Dutch oven over medium-high heat.
  2. Working in batches, brown the chicken for 2–3 minutes per side, then transfer it back to the platter.
  3. Blend the tomatoes, bell peppers, habanero, and roughly chopped half of the onion until smooth, working in batches if needed.
  4. Carefully pour the blended mixture into the Dutch oven and return it to medium heat.
  5. Cook uncovered for 20–25 minutes, stirring often, until thickened and oil begins to show around the edges.
  6. Stir in the reserved cooking liquid, remaining bouillon cube, remaining 1/2 teaspoon salt, bay leaf, and browned chicken.
  7. Simmer uncovered over medium-low heat for 10–15 minutes, until the sauce clings to the chicken and it is hot throughout.

Notes

For the best texture, pat the chicken dry before browning. Refrigerate leftovers for 3–4 days or freeze for up to 3 months. For a gluten-free version, check that the bouillon cubes are certified gluten-free.