Ingredients
Chicken
- 2 lbs chicken thighs
- Extra salt and black pepper for chicken rub
Main Sauce
- 3 tomatoes
- 1 red bell pepper
- 1 habanero pepper (use ½ if you prefer less spicy)
- 1 onion (divided)
- ½ cup olive oil
- 1 cup chicken stock (broth)
- 1 teaspoon bouillon powder
- ½ teaspoon thyme
- ½ teaspoon black pepper
- ½ teaspoon curry powder
- ½ teaspoon salt (plus more to taste)
Instructions
- Prepare Chicken: Wash and pat dry the chicken thighs. Rub them generously with salt and black pepper, then place them in a bowl to marinate briefly.
- Brown Chicken: Heat olive oil in a pan over medium heat. Brown the chicken thighs on each side, about 10 minutes per side, until golden and cooked through. Remove chicken and set aside.
- Chop Onion: Cut the onion into two halves. Chop one half finely for sautéing; reserve the other half for blending.
- Blend Vegetables: In a blender, combine the tomatoes, red bell pepper, habanero pepper, and the reserved half of the onion. Blend into a smooth mixture.
- Sauté Onion: Using the same pan with oil, sauté the chopped onion until translucent and aromatic.
- Cook Sauce: Pour the blended tomato and pepper mixture into the pan and bring to a boil. Let it cook for 5 minutes to reduce and deepen flavors.
- Add Seasoning and Chicken: Add the browned chicken thighs back to the pan along with chicken stock, bouillon powder, black pepper, curry powder, and thyme. Stir well to combine.
- Simmer: Taste the sauce, adding salt if needed. Cover and simmer the stew on low heat for about 20 minutes or until the chicken is tender and the flavors meld.
Notes
- Use ½ habanero pepper if you prefer a less spicy stew.
- Boneless or bone-in chicken thighs can be used according to preference.
- Serve Nigerian Chicken Stew with white rice, yam, or bread to soak up the delicious sauce.
- For a richer flavor, allow the stew to rest for a few hours after cooking before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: African
