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Nigerian chicken stew A bowl of Nigerian red stew served over fluffy white rice, rich deep red tomato pepper sauce coating tender chicken pieces, clean white background, soft natural light, minimal food styling, close-up food photography

Nigerian Red Stew

5 from 1 vote
A deeply comforting Nigerian Red Stew with tender chicken simmered in a velvety, pepper-rich sauce that fills the kitchen with warmth.
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Prep Time 20 minutes
Cook Time 1 minute
Simmer Time 50 minutes
Total Time 1 hour 11 minutes
Servings: 6
Course: dinner, Main Course
Cuisine: Nigerian, West African
Calories: 520
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 teaspoon curry powder fresh and fragrant for warmth
  • 1 teaspoon paprika adds color and mild sweetness
  • 1 teaspoon dried thyme earthy dried herb
  • 2½ teaspoons kosher salt coarse salt for even seasoning
  • 2.5 pounds bone-in skin-on chicken thighs or drumsticks (patted dry for better browning)
  • 1 14.5-ounce can whole peeled tomatoes (with juices for blending)
  • ⅔ cup chicken broth low-sodium preferred
  • 2 large red bell peppers seeded and roughly chopped
  • 4 garlic cloves peeled for blending
  • 1- inch piece fresh ginger peeled and chopped
  • 1–2 Scotch bonnet chile peppers seeded to control heat
  • ¾ teaspoon kosher salt for seasoning the blended sauce
  • 1 tablespoon vegetable oil neutral oil for browning
  • Steamed white rice warm and fluffy for serving, optional

Method
 

  1. Stir the curry powder, paprika, dried thyme, and kosher salt together in a small bowl until evenly combined.
  2. Dry the chicken pieces thoroughly, then rub the spice mixture over all sides, pressing it into the skin and meat.
    Raw chicken pieces coated in orange-red spice seasoning arranged on a white plate, paprika and spice rub visible, minimal background, overhead flat lay, bright natural light, clean food prep photography
  3. Place the tomatoes, chicken broth, bell peppers, garlic, ginger, chile peppers, and remaining salt into a blender in that order, then blend until completely smooth.
  4. Coat the bottom of a large Dutch oven with oil and arrange the seasoned chicken skin-side down in a single layer.
  5. Cook over medium heat until the chicken begins to sizzle, then lower the heat and continue cooking until the skin is deeply golden and lightly crisp.
    A wooden spoon stirring thick Nigerian red pepper stew in a wide pot, smooth blended tomato and pepper sauce, rich red color, overhead view, clean modern stovetop, high-detail cooking process shot
  6. Flip the chicken and cook until the second side is nicely browned, then remove the pot from the heat.
  7. Transfer the chicken to a clean plate and allow the rendered fat in the pot to cool slightly.
  8. Pour the blended pepper mixture into the pot, scraping up the browned bits from the bottom as it heats and begins to gently bubble.
  9. Lower the heat and simmer the sauce, stirring occasionally, until it thickens to a rich, marinara-like consistency.
  10. Nestle the chicken back into the sauce, cover the pot, and cook gently until the chicken is tender and infused with flavor.
    Chicken pieces simmering in a vibrant red tomato pepper stew inside a light-colored Dutch oven, glossy oily surface, overhead cooking shot, bright kitchen lighting, realistic home-cooked African food photography
  11. Remove the lid and continue cooking until the sauce thickens slightly more and coats the chicken beautifully.
  12. Taste the sauce, adjust seasoning if needed, and serve the chicken and sauce spooned generously over rice.

Nutrition

Serving: 420gCalories: 520kcalCarbohydrates: 18gProtein: 38gFat: 34gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gCholesterol: 165mgSodium: 780mgPotassium: 820mgFiber: 4gSugar: 7gVitamin A: 22IUVitamin C: 65mgCalcium: 6mgIron: 18mg

Notes

This stew is all about patience and aroma—the sauce deepens as it simmers, wrapping the chicken in warmth and spice. It’s the kind of meal that brings everyone closer, gathered around the pot.

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