Classic Nigerian Chicken Stew

• •8 pieces Chicken drumsticks and/or thighs (bone-in, skin-on preferred for flavor)
• •1 tsp Salt (or to taste)
• •0.5 tsp Black pepper (freshly ground)
• •1 tsp Curry powder
• •0.5 tsp Dried thyme
• •0.8 cup Vegetable oil (for frying chicken, then for stew base)
• •3 large Red bell peppers (roughly chopped)
• •1 piece Scotch bonnet peppers (or habanero, seeds removed for less heat, or omit for no heat)
• •2 medium Ripe tomatoes (or 1 can (14.5 oz) crushed tomatoes)
• •1 large Onions (half roughly chopped for blending, half finely diced)
• •3 piece Garlic cloves (peeled)
• •1 inch Ginger (piece, peeled)
• •2 piece Stock cubes (Maggi or Knorr, crumbled)
• •0.5 cup Water or chicken stock (as needed)

Instructions

1. 1

   **Prepare the Chicken:** Wash and pat the chicken pieces dry with paper towels. In a bowl, season the chicken generously with 1 tsp salt, black pepper, curry powder, and dried thyme. Rub the seasonings all over the chicken to ensure an even coating. Set aside to marinate for at least 10 minutes while you prepare other ingredients.

2. 2

   **Fry the Chicken:** Heat 1/2 cup of vegetable oil in a large pot or Dutch oven over medium-high heat. Once hot, carefully add the seasoned chicken pieces in a single layer, ensuring not to overcrowd the pot (fry in batches if necessary). Fry for 5-7 minutes per side, until golden brown and crispy. The chicken doesn't need to be fully cooked through at this stage. Remove the fried chicken and set aside on a plate lined with paper towels to drain excess oil. Pour out all but 1/4 cup of the oil from the pot.

3. 3

   **Prepare the Pepper Base:** While the chicken fries, combine the red bell peppers, Scotch bonnet peppers (if using), ripe tomatoes, half of the large onion (roughly chopped), garlic cloves, and ginger in a blender. Add 1/4 cup of water or stock and blend until smooth. Set aside.

4. 4

   **Build the Stew Base:** Add the remaining 1/4 cup of oil to the same pot used for frying the chicken (if needed, ensure there is about 1/4 cup of oil total). Heat over medium heat. Add the finely diced half of the onion and sauté until softened and translucent, about 3-5 minutes. Pour in the blended pepper mixture. Stir in the crumbled stock cubes. Bring to a simmer, then reduce heat to medium-low and cook, stirring occasionally, for 10-15 minutes, or until the sauce has thickened and the oil begins to separate and rise to the top. This indicates the sauce has cooked down and lost its raw taste.

5. 5

   **Combine and Simmer:** Carefully add the fried chicken pieces back into the pot with the simmering stew. Stir gently to coat the chicken in the sauce. If the stew is too thick, add a splash more water or stock. Cover the pot and let it simmer on low heat for another 10-15 minutes, allowing the chicken to cook through and absorb the flavors of the stew. Taste and adjust seasoning with additional salt or pepper if needed.

6. 6

   Serve hot with rice, boiled yams, or plantains.

Chef's Tips

• 💡**For Deep Chicken Flavor:** Don't skip frying the chicken! This step sears the chicken, locks in juices, and creates a rich base for the stew. The browned bits left in the pot (fond) will add incredible depth to your sauce.
• 💡**Seasoning is Key:** Season the chicken generously before frying. This ensures the chicken itself is flavorful, not just the sauce. Stock cubes are crucial for authentic Nigerian stew flavor.
• 💡**Cook Down the Sauce:** The key to a rich, deep red stew is allowing the pepper blend to cook down properly. Don't rush this step; it removes the raw taste of the peppers and tomatoes and concentrates the flavors.
• 💡**Spice Level Adjustment:** For less heat, remove all seeds and white membranes from the Scotch bonnets or omit them entirely. For more heat, add an extra pepper or leave some seeds in.