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Nigerian Chicken Stew

Nigerian chicken stew simmers bone-in chicken in a thick, blended tomato and pepper sauce seasoned with curry, thyme, and Scotch bonnet. The sauce cooks until oil shows at the edges, then clings to the tender chicken.
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Prep Time 15 minutes
Cook Time 1 hour 21 minutes
Total Time 1 hour 36 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Nigerian
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb chicken thighs and drumsticks bone-in, skin-on
  • 1.5 tsp kosher salt divided
  • 2 tsp curry powder divided
  • 1 tsp dried thyme divided
  • 1 tsp ground black pepper divided
  • 1 yellow onion medium, peeled and halved
  • 1 cup water
  • 1.5 lb Roma tomatoes quartered
  • 2 red bell peppers stemmed, seeded, and roughly chopped
  • 1 Scotch bonnet or habanero pepper stemmed and seeded
  • 0.33 cup canola oil
  • 2 tbsp tomato paste
  • 1 bay leaf

Equipment

  • 1 6-quart Dutch oven
  • 1 blender

Method
 

  1. Put the chicken in a 6-quart Dutch oven and season with 1 teaspoon salt, 1 teaspoon curry powder, 1/2 teaspoon thyme, and 1/2 teaspoon black pepper.
  2. Add half the onion and the water, bring to a simmer over medium-high heat, then cover and simmer gently for 30 to 35 minutes, until the thickest pieces reach 165°F.
  3. Transfer the chicken to a plate and strain the cooking liquid into a measuring cup; discard the cooked onion and measure out 3/4 cup liquid for the stew.
  4. Blend the tomatoes, bell peppers, Scotch bonnet, and remaining onion until smooth.
  5. Heat the oil in the Dutch oven over medium heat, stir in the tomato paste, and cook for 1 minute.
  6. Carefully add the blended mixture and cook uncovered for 25 to 35 minutes, stirring every 5 minutes, until thickened and the oil begins to show at the edges.
  7. Stir in the remaining 1/2 teaspoon salt, 1 teaspoon curry powder, 1/2 teaspoon thyme, 1/2 teaspoon black pepper, bay leaf, chicken, and reserved cooking liquid.
  8. Simmer uncovered for 15 to 20 minutes, turning the chicken once, until the sauce is thick and clings to the chicken.

Notes

For a smoother, less chunky sauce, blend the tomatoes and peppers until completely smooth. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. This stew is naturally gluten-free, so no dietary swap is needed.