Nigerian Chicken Stew — Print Recipe

A velvety, deep-red tomato and pepper stew with tender chicken pieces, slow-cooked until the oil rises and the flavour is irresistibly rich.

Ingredients

1 Season chicken with salt, bouillon, thyme, and one chopped onion. Boil until tender, about 30 minutes.
2 Fry chicken pieces in oil until golden. Set aside.
3 Blend tomatoes, red peppers, and scotch bonnet. Pour into a pot and cook on medium heat until reduced by half, about 20 minutes.
4 Heat vegetable oil in the pot, add chopped onion and tomato paste. Fry for 3 minutes.
5 Add the reduced pepper mixture and cook on low heat for 25-30 minutes, stirring occasionally, until oil floats on top.
6 Return fried chicken to the stew, add bay leaves, and simmer 10 minutes. Serve over rice or with swallow.

Did You Know?

The test of a perfectly cooked Nigerian stew is the "oil floating" stage — when the red oil separates and sits on top, the stew is done.