Nigerian stews are very popular and can be eaten with almost anything; rice, beans, yam, Potatoes, Bread, Okra and Ewedu soup etc. While growing up, everybody must have eaten it and is still eating it. Stew saves time; you can make a lot and store in your freezer, anytime you need it, just bring out and shove it into the microwave and it’s good to go with anything. Nigerian stew is made with tomatoes and peppers such as scotch bonnets, bell peppers and cayenne pepper [shonbo]. Also, Nigerian stew is made with various meats and fishes; today, I will be cooking Nigerian chicken stew which is pretty easy and very delicious, just imagine taking a juicy chicken breast from a pot of stew, hmmm, especially when the chicken has soaked in the stew and becomes soft, moist and so juicy, yummy.


Let’s get cooking!


  • 30 Ripe Tomatoes
  • 5- 6 Red Bell Peppers (Tatashe)
  • 8- 12 Scotch bonnets (Atarugu, Atarodo)
  • 3 Onions
  • Whole Chicken (cut into pieces)
  • 1 Tablespoon curry powder
  • 1 Tablespoon spoon thyme
  • Knorr chicken cubes
  • 3 cooking spoon vegetable oil
  • 1 Tablespoon Ginger and Garlic each
  • Vegetable Oil for frying the Chicken (optional)
  • Salt to taste


  • Wash and season Chicken with salt, Knorr cubes, ginger, garlic, curry and thyme (I usually marinate my chicken overnight if I remember or some minutes before cooking because marinating the chicken enhances the flavour and taste; but this step is not compulsory)
  • Place the marinated chicken on fire, add some chopped Onions and allow the chicken to bring out its juices, stir and allow to cook for about 10 minutes then add some water to fully cook and soften the chicken


  • Fry or grill the chicken (optional), set the chicken water aside (stock)
  • Blend the Tomatoes, some onions and the peppers together
  • Place the blended mixture on fire and boil until it thickens and the water dried (To cut cooking time, strain the mixture in a sieve to remove excess water)
  • Heat up vegetable oil in another pot, add sliced onions and  a pinch  of curry, allow to fry for 3 minutes (the flavour should begin to fill the kitchen by now)

  • Now add the blended pepper mix and fry for about 15 minutes stirring occasionally to avoid burning. The oil will pop out when it is fried

  • Add the chicken stock and season with salt and Knorr cubes if necessary (because the stock is already richly seasoned) and allow to boil for 5 minutes (you can add a little water if the stew is still too thick; the water should not be more than the chicken stock so it doesn’t reduce the taste.
  • Now add in the chicken and stir, reduce the heat to low and allow the chicken to  release its juices in the stew, that’s the amazing part of chicken stew. Allow to simmer for 5 more minutes and turn off the heat

Our yummy and delicious Nigerian Chicken stew is ready, serve with boiled Yam, Potatoes, Rice, Beans, Bread…


ENJOY! do tell me how this recipe goes by commenting below, Thank you and see you on my next post, You won’t want to miss it.





Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.