Nigerian Chicken Stew Recipes

NIGERIAN CHICKEN STEW

Steps:

• Rinse the chicken and place in a pot, Place the pot on medium heat, add ginger, garlic, curry, thyme, salt, 1 chopped onions, bullion cubes and water. stir together to combine and bring to boil till tender. Fry or grill chicken/turkey and set aside.
• Place a pan big enough to cook the stew on medium heat, add vegetable oil (You can use the one used to fry the chicken) and heat for 2-3 minutes. Add chopped onions and fry till onions are translucent, reduce the heat
• carefully stir pepper mix into hot oil and leave to boil for about 3-5 minutes, add chicken broth /water to make stew lighter (don't let it be too light)Add seasoning and salt and leave to cook for another few minutes
• Add fried or grilled chicken and continue cooking on medium heat till stew stops foaming and the oil starts flowing on top of the stew. Don't worry if you see too much oil floating on your stew, you have done well. Simply scoop excess oil of the stew and keep it for some other dish or discard. Cooking this stew is pretty straight forward and the outcome is superb.

NIGERIAN CHICKEN STEW

Steps:

• Wash and pat dry the chicken.
• Rub the chicken thighs with salt and black pepper, and leave them in a bowl.
• Heat olive oil in a pan.
• Brown the chicken on each side (about 10 minutes each).
• Cut the onion into two and chop one part into small pieces.
• When the chicken is done, take it out and set it aside.
• Blend the tomatoes, red bell pepper, habanero pepper, and the other half of the onion.
• Sauté the chopped onion in the oil till translucent.
• Pour the blended tomato and pepper mix and boil for 5 minutes.
• Add chicken, stock, bouillon, curry, and thyme.
• Taste for salt and add more if necessary.
• Cook for 20 minutes or until chicken is done.

NIGERIAN CHICKEN STEW

Steps:

• Slice the tomatoes, peppers, and onions into two halves and place them in a sheet pan alongside the garlic cloves. Brush generously with oil and place in a 425F preheated oven and roast for 30 minutes or till slightly charred. Blend everything with the ginger root and set aside.
• Season the chicken with paprika, thyme, curry powder, salt, and pepper. Set aside.
• In a large skillet, heat oil over medium heat, add 2 tbsp from the diced onions, and cook till the oil becomes fragrant.
• Add the chicken legs and fry until they become well browned on both sides-about 10 minutes on each side. Remove from pan and set aside.
• Add the remaining diced onions inside the same pan where the chicken was fried. Cook till the onions become translucent. Add the blended sauce and bay leaves and cook for 5 to 10 minutes.
• Add the chicken broth, paprika, curry powder, rosemary, bouillon powder, black pepper, and salt to taste.
• Gently put the fried chicken in the sauce and leave to simmer until the chicken becomes tender about 20 minutes - a little more or less depending on how big your chicken is.
• Stir occasionally to prevent burning and adjust the thickness of stew with water or stock if necessary.
• Serve over white rice, pasta, couscous, or eat with freshly baked bread.

NIGERIAN CHICKEN STEW (ROASTED/FRIED CHICKEN STEW)

Steps:

• Place the cleaned cut chicken into a pot, add chopped onions, garlic powder, ginger powder, oregano or thyme, dried rosemary(optional), curry powder, seasoning powder and salt to taste, add a little water.Cook the chicken until tender and fry/grill at 180ºC, then set aside and reserve the liquid(Chicken stock).
• Blend the tomatoes, peppers, onions, garlic and ginger ; pour into a pot, put on heat to reduce excess water. Set aside for later use.
• In another large pot, heat up the vegetable oil, add some chopped onions,add the bay leaf and the tin tomato paste(de rica) and stir fry for 8 minutes.
• Pour in the boiled down tomato-pepper mix and fry for about 25 minutes or until the tomato loses it's sour taste.Stir constantly to prevent burning at the bottom.
• Add the chicken stock, a teaspoon oregano/thyme, a teaspoon of curry powder, cameroon pepper (optional) and seasoning powder to taste. Mix and boil for 8 minutes .
• Then add the grilled or fried chicken and simmer for 10 minutes.And your Nigerian chicken stew is ready. Enjoy.

NIGERIAN BEEF STEW RECIPE BY TASTY

Steps:

• In a food processor or blender, combine 4 chopped plum tomatoes, red bell peppers, chopped red onion, habanero peppers, garlic cloves, tomato paste, 1 tablespoon salt, 1 teaspoon pepper, and water. Puree until smooth.
• Heat vegetable oil in a large pot over medium-high heat.
• Add the remaining tomato, sliced onion, remaining salt, and remaining pepper. Sauté until fragrant.
• Add steak, rosemary, paprika, curry powder, and bullion cubes. Cook until the steak is golden brown and cooked through, about 10 minutes.
• Add the blended tomato and pepper mixture and the bay leaf.
• Bring to a boil over high heat. Cover and simmer at low heat for 20 minutes, until the stew has thickened.
• Fish out the bay leaf.
• Remove stew from heat and let sit 10 minutes.
• Serve with white rice and fried plantains. Garnish with scallions and parsley, if desired.
• Enjoy!