Nigerian Chicken Stew (Tomato Based stew)

How to cook Nigerian Chicken Stew, Nigerian Chicken Stew

Nigerian Chicken Stew is a delicious stew made with tomatoes, peppers, fried/grilled chicken & spices.
   If you love chicken soup, you'll love the Nigerian Chicken Stew.
Below is a detailed written recipe, and for the video lovers, here is a video on How to Cook Nigerian Chicken Stew.


Ingredients for Nigerian Chicken Stew
- 1.5kg Fresh Tomatoes or tinned tomato puree(the watery type)
- 100g Canned tomato paste(the smallest De Rica brand thick tomato paste(optional)
- 1 litre Vegetable Oil(don't worry you won't be leaving all this oil in your stew. Read recipe to see how to re-use the oil)
- 600g Chicken
- 2 OR 3 medium bulbs Onions
- 5 Habanero Pepper (atarodo)
- 2  stock cubes
- Thyme and curry (1 tablespoon each)
- Salt to taste

Cooking directions for Nigerian Chicken Stew  

1.  Open the thick Canned tomato paste(e.g De Rica ), scoop content into a bowl and dilute with a little water.Set aside.
 Blend the tomatoes, peppers and onions. 
Tip: If you are making use of only the thick tomato paste(e.g De Rica ), simply dilute it a bit in little water and go to step 4.

2. Pour the blended tomatoes into a pot and let it boil until the consistency is thicker and  the excess water is dried up.
 

3. In another pot, add the cleaned cut chicken ,add a little water, thyme, curry ,1 stock cube and salt to taste.Cook the chicken until done and fry/grill, then set aside and reserve the liquid(Chicken stock).

4.  Now, heat up the vegetable oil, add some onions(optional, because the blended tomatoes already has onions). 

Add the dried tomatoes and tomato puree and fry for about 25 minutes or until the tomato loses it's sour taste. Stir constantly to prevent burning at the bottom.
 

5. Add the Chicken stock and cook for 10 minutes.
 

6. Next, add the fried chicken, stock cube and salt to taste. Cover and leave to simmer for 5 minutes.  (You'll notice at this stage that the oil has risen to the top of the stew).
And the Nigerian Chicken Stew is ready.Enjoy.

Tip: When the stew cools down a bit, scoop out the excess oil, pour into a bottle and preserve in the fridge. This  oil, can be used for Nigerian soups, stew, beans recipes and yam recipes too.

The Nigerian Chicken Stew is served with boiled and fried yams, Boiled rice, plantain recipes and beans recipes. Enjoy!



*****The question I often get is ''Why do you  make use of a lot of oil while frying the tomatoes,even though you scoop it out at the end,to use for other recipes''?

  It's a personal preference and  I think the excess oil helps to prevent the tomatoes from burning while been fried. It also helps to subdue the sour taste of the tomatoes faster than it would if you use less oil.
  But this is an arguable fact, all that really matters is that this method works for me and my Nigerian Chicken stew comes out tasty and delicious .
 And another cool thing is that I get to re-use the ''red stew oil'' for recipes that call for palm oil, such as beans porridge, yam porridge and  other Nigerian stews and soups.



Other Related Recipes

* Bitter leaf Soup (Ofe Onugbu) 
* Nigerian Mixed Vegetable Sauce
* Nigerian Beef Stew
* Banga Soup : Urhobo Isoko Banga Soup Recipe
* Nigerian Chicken Stew
* How to Cook Okazi Soup (Ukazi Soup)
* Obe Ata Dindin : Nigerian Fried Pepper Stew
* How to Cook Edikang Ikong Soup 
* Nigerian Tomato Stew(Vegan Stew)
* How to Cook Afang Soup
* Nigerian Pepper Soup
* Nigerian Ogbono Soup :How to Cook Ogbono  Soup
* Nigerian Fish Stew (Obe Eja Tutu) 
 * How to Cook Nigerian Egusi Soup(Ofe Egusi/Obe Efo Elegusi)





By Nky Lily Lete

33 comments:

  1. Last week I went in a party, and there I taste first time Nigerian Chicken Stew. It's a delicious dish and I can't forget taste of this dish. stew recipes

    ReplyDelete
    Replies
    1. That's good to know Alan. You have a great website too ;)

      Delete
  2. Anonymous5:51:00 PM

    Hi lily just made edikang kong with ur recipe. It taste great. Tnx

    ReplyDelete
    Replies
    1. Aww thanks for your feedback. Well appreciated :)

      Delete
  3. Anonymous1:12:00 PM

    Hi Lily just made banga soup with your recipe. Thanks so much and God bless. Do you have recipe for Chinese source

    ReplyDelete
    Replies
    1. I'm so glad you enjoyed it and thanks for your feedback dear. What type of chinese sauce do you need dear :)

      Delete
  4. Anonymous4:23:00 PM

    how do u know d stew is okay after frying and why does my tomatoes get burnt easily

    ReplyDelete
    Replies
    1. You have to stir the stew constantly, if not, it will burn. Please read the recipe dear, the stew is ready when the oil rises to the top of the stew.

      Delete
  5. Anonymous4:24:00 PM

    how can i make jollof rice so it wudnt be gummy

    ReplyDelete
  6. Anonymous4:24:00 PM

    how do u know d stew is okay after frying and why does my tomatoes get burnt easily

    ReplyDelete
    Replies
    1. You have to stir the stew constantly, if not, it will burn. Please read the recipe dear, the stew is ready when the oil rises to the top of the stew.

      Delete
  7. Anonymous12:13:00 PM

    Will like to follow u on instagram, could u pls tell me ur handle?

    ReplyDelete
    Replies
    1. Here it is http://instagram.com/nigerianfoodtv , Its new , but I'll be uploading stuff soon, thanks for following :)

      Delete
    2. Anonymous9:39:00 AM

      This is wonderful and I can't wait to cook it today.

      Delete
    3. thanks dearie, expecting your feedback :)

      Delete
  8. Anonymous10:34:00 PM

    Love your recipes they are helping me improve in my cooking as a young boy

    ReplyDelete
  9. Hi Nky, how can one stop the puree from splashing all over the place during the cooking process? It can be frustrating!

    ReplyDelete
    Replies
    1. I know how frustrating it could be.
      You can try to use a deeper pot and also reduce the heat; this will help to cut down the splashes :)

      Delete
  10. God bless you for this site ma'am you have saved me here in Winnipeg!

    ReplyDelete
  11. Anonymous4:06:00 PM

    You didn't say what you did with the canned tomato paste.

    ReplyDelete
  12. Anonymous11:06:00 PM

    How much water do I need to cook the chicken?

    ReplyDelete
  13. Anonymous7:32:00 PM

    I love your recipes! Can you give me any tips on how to make this particular stew big enough for 10 people to eat more than once? Thanks!

    ReplyDelete
    Replies
    1. You can serve the dish with vegetable stir-fry, in this way, less stew will be used.
      There is a recipe for that on the ''soup and stew section above''

      Delete
  14. Fantastic Angel8:56:00 AM

    I have tried this method and it was very delicious

    ReplyDelete
    Replies
    1. I'm glad you enjoyed it Angel :)

      Delete
  15. On the question on why people use excess oil, I think it also prevents it from splashing around too much.

    ReplyDelete
    Replies
    1. Interesting point Chinelo :)

      Delete
  16. My stew comes out dark when I fry n doesn't taste too good. I don't know when d tomatoes is well fried. Pls help!

    ReplyDelete
    Replies
    1. Looks like you cooked it for too long or it got burnt in the process.
      You'll know that the tomatoes is well fried when it doesnt have that raw ''tomato-ish'' taste :)

      Delete

Hello lovely reader,
I appreciate your comments & feedback.Please kindly use a pen-name or nickname when commenting or asking questions regarding any of our recipes.
All ‘ANONYMOUS’ comments will now be ignored to help cut down spamming.. thanks for understanding.
With love...
Nky :)

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