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Spicy Nigerian Chicken Stew

Spicy Nigerian Chicken Stew: A Cozy, Flavorful Delight

Spicy Nigerian Chicken Stew is a comforting dish that blends spices and tender chicken for a flavorful dining experience.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Nigerian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1.5 kg Chicken The star of the dish; it becomes tender and flavorful as it simmers.
  • 4 tbsp Vegetable Oil Vital for sautéing and adds richness to the stew.
  • 2 large Onions, chopped They provide a sweet base; shallots work well if you're out.
  • 5 cloves Garlic, minced Fresh garlic enhances the overall flavor with its aromatic notes.
  • 1 tbsp Fresh Ginger, minced Infuses warmth and spice; powdered ginger is a last-minute substitute.
  • 2-3 Red Chilies, chopped Add desired heat level; swap with jalapeños for a milder kick.
  • 1 can Crushed Tomatoes (400g) Creates the rich base of the stew, offering sweetness and acidity.
  • 2 tbsp Tomato Paste Intensifies the tomato flavor; can use more crushed tomatoes if preferred.
  • 2 tsp Ground Coriander Adds a citrusy touch; cumin seeds are a nice alternative.
  • 2 tsp Ground Cumin Provides earthy depth, but feel free to experiment with cardamom!
  • 1 tsp Paprika Gives color and a mild flavor; smoked paprika can elevate it further.
  • 1 tsp Thyme A touch of herbal goodness; oregano can serve as a substitute.
  • 1-2 cups Chicken Broth Keeps the stew moist and rich; vegetable broth is a great gluten-free option.
  • Salt and Pepper Essential for flavor enhancement; adjust according to your taste.
  • Fresh Parsley/Cilantro For garnish; adds a pop of freshness; entirely optional but highly recommended.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Rinse the chicken thoroughly under cold water and pat it dry with paper towels. Season the pieces generously with salt and pepper, letting them sit for about 10 minutes to enhance the flavor.
  2. In a large Dutch oven, heat 4 tablespoons of vegetable oil over medium heat. You should see shimmering in the oil — that’s your cue to begin adding ingredients.
  3. Add the chopped onions directly into the hot oil and sauté them for 5 to 7 minutes, stirring occasionally until they become soft and translucent.
  4. Stir in the minced garlic and freshly grated ginger, cooking for an additional 2 minutes.
  5. Mix in the chopped red chilies, ground coriander, cumin, paprika, and thyme, allowing everything to cook for another 1 to 2 minutes.
  6. Add the seasoned chicken pieces into the pot, browning them on all sides for about 5 to 10 minutes.
  7. Once the chicken is nicely browned, stir in the canned crushed tomatoes and tomato paste, ensuring that the chicken is well coated.
  8. Pour in enough chicken broth to fully cover the chicken pieces and bring the mixture to a gentle boil.
  9. Reduce the heat to low and cover the pot, letting the stew simmer for 30 to 40 minutes.
  10. After simmering, taste the stew and adjust salt and pepper according to your preference.
  11. Before serving, sprinkle fresh parsley or cilantro on top for a vibrant finish.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 10gProtein: 35gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 1000IUVitamin C: 5mgCalcium: 30mgIron: 3mg

Notes

Store leftover stew in an airtight container for up to 3 days or freeze for up to 3 months. Reheat on the stovetop over medium heat until heated through.

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