I always make sure to have a pot of stew in my refrigerator, so whenever I prepare Nigerian chicken stew I make sure to make a large amount because it freezes very well! Come to think of it, almost every Nigerian household I have been to always has a pot of stew either freshly prepared or in the fridge because it can be eaten with so many things!
Nigerian chicken stew a tweak to my moms recipe
Different families have slight variations to this recipe, but heres my version passed down to me by my mom. I actually took my moms recipe as my base recipe and tweaked it by grilling my peppers, tomatoes, and onions and adding a bit of paprika. The end result is always a winner!
I wasnt just bragging when I call thisthe best Nigerian chicken stewbecause roasted peppers bring out a deep flavor in your food. I have a jollof rice recipe where I used grilled peppers, and people love its getting so much attention. Honestly, I think the attention is well-deserved.
I always have stew in their different forms-fish stew, chicken stew, oxtail stew, beef stew, and all types of stew in my fridge. This is what we pair with rice, pasta, couscous, and many more meals.
Nigerian stew is a thick, hearty and delicious stew made with Fresh Tomatoes, Tomato paste, Red bell peppers, Onions, and Garlic. Its spiced and seasoned with Ginger, Curry powder, thyme, Smoked Paprika, Salt, and Pepper.
In this recipe, I did something a little different from the traditional. I roasted the peppers in the oven, and this single action brings out more flavor in the stew and also intensifies its appealing bright red color.
In a saucepan, saut on a medium-low heat the olive oil and the sliced onion until starts to turn slightly golden. Add the peeled tomato cut into small chunks, peeled carrot cut into small pieces and the chopped garlic. Stir and cook on a low heat until the tomato start to break down. Add the chicken and season with salt, pepper, nutmeg, tomato pulp and white wine. Stir, cover the pan with a lid and simmer for about 50 minutes. Sprinkle with chopped coriander, turn off the heat and serve with white rice or boiled potatoes.
My family really enjoyed this stew! I made it for a large 9 X 13 chicken pot pie, and it was very good! I just omitted the mushrooms. But it is excellent for a larger size pot pie, which is something I have been looking for for a long time. Thank you very much for sharing this recipe.
It is finally fall in DC and the last couple of days have been windy and perfectly autumn! So what does that mean Time to bring out the warm and flavor filled soups and stews! I was craving a thick hearty stew and I completely found it in this recipe! As always,I deviated from the recipe, but in essence, they are the same! I love onions and garlic, so I doubled the amount within. I also added zucchini and greenbeans to the recipe. For the seasonings, I substituted sage for oregano, thyme, rosemary, and Adobo. I sauteed the chicken with Adobo, poultry seasoning, and italian seasoning blend. I added a little bit of flour to thicken the consistency and VOILA! a delicious soup that my friends could not help but taste. I highly recommend this recipe for those windy, wonderful fall days.. njoy!
I did modify the recipe quite a bit to a longer prep time, however. Sauteed the onion, celery and mushrooms with real garlic in butter with 1 teaspoon poultry seasoning and 2 teaspoons herbs de provence. Then added the diced chicken and 2 cups white white - simmer for at least an hour until it starts to boil down. At this point, you can continue with the recipe as is, or add some stock and cook down again before adding other ingredients. If you like that French taste, you'll love this!
Use bone-in chicken pieces or make the stew with boneless chicken thighs. Cook the stew in the oven or cook it low and slow in acrock pot. Either method you choose will yield delicious results.
Season chicken with salt and pepper. Heat 1 tablespoon oil in a Dutch oven over medium-high. Working in batches, sear chicken, turning occasionally to brown and crisp skin evenly, about 8 minutes per batch. Transfer chicken to a plate.
Add remaining 3 tablespoons oil to chicken drippings in pan over medium-high. Add bell peppers and onions, turning and folding using tongs to coat in fat as they begin to wilt, scraping bottom of pan to loosen and incorporate browned bits. Fortsæt foldning, indtil grøntsager har reduceret i volumen med halvdelen, ca. 5 minutter. Tilsæt hvidløg og italiensk krydderier og rør for at kombinere. Reducer varmen til medium-lav og kog, omrør lejlighedsvis, indtil grøntsager er blødgjort og er Begyndende til Caramelize, men stadig holde deres form, ca. 25 minutter.
Crush tomater med hånden, og tilføj til panden med juice fra CAN. Fold til at kombinere med grøntsager. Bringe til en simmer over medium-høj. Reducer varmen til medium-lav, og kog, omrør lejlighedsvis, indtil sauce er lidt fortykket , ca. 10 minutter. Sæson efter smag med salt. Tilsæt kyllingestykker til sauce, nestling dem i et nemmere enkeltlag. Dæk, reducer varmen til lavt og kog, indtil et termometer indsat i tykkeste del af flere stykker kylling Registre 155F, 20 til 25 minutter. Fjern panden fra varme, og lad gryderet hvile, dækket, mindst 10 minutter før servering. Garnér med basilikum og oregano.