Nigerian Chicken Stew Recipes

NIGERIAN CHICKEN STEW -NIGERIAN TOMATO STEW

Steps:

• Put the Chicken in a pot and season with curry, thyme, stock cubes and salt. Add water and leave to boil. Boil Chicken till tender.
• Put the chicken in a tray and put in the oven to grill. Alternatively you can fry the chicken.
• Cut and spread the peppers in a tray and put in the oven to roast.
• Now add the plum tomatoes and roasted peppers in a blender and blend till smooth.Don't add water to blend. Just use the plum as base. See how thick and rich the pepper is.
• Heat Vegetable oil in a pot, add the chopped onions and fry for 2 minutes then add the pepper, stock cubes and salt.
• Leave the stew to cook for about 30 minutes then add the grilled chicken.
• Let fry for 5-10 minutes or till oil floats to the top and that's chicken stew done.

NIGERIAN CHICKEN STEW

Steps:

• Wash and pat dry the chicken.
• Rub the chicken thighs with salt and black pepper, and leave them in a bowl.
• Heat olive oil in a pan.
• Brown the chicken on each side (about 10 minutes each).
• Cut the onion into two and chop one part into small pieces.
• When the chicken is done, take it out and set it aside.
• Blend the tomatoes, red bell pepper, habanero pepper, and the other half of the onion.
• Sauté the chopped onion in the oil till translucent.
• Pour the blended tomato and pepper mix and boil for 5 minutes.
• Add chicken, stock, bouillon, curry, and thyme.
• Taste for salt and add more if necessary.
• Cook for 20 minutes or until chicken is done.

NIGERIAN CHICKEN STEW

Steps:

• Rinse the chicken and place in a pot, Place the pot on medium heat, add ginger, garlic, curry, thyme, salt, 1 chopped onions, bullion cubes and water. stir together to combine and bring to boil till tender. Fry or grill chicken/turkey and set aside.
• Place a pan big enough to cook the stew on medium heat, add vegetable oil (You can use the one used to fry the chicken) and heat for 2-3 minutes. Add chopped onions and fry till onions are translucent, reduce the heat
• carefully stir pepper mix into hot oil and leave to boil for about 3-5 minutes, add chicken broth /water to make stew lighter (don't let it be too light)Add seasoning and salt and leave to cook for another few minutes
• Add fried or grilled chicken and continue cooking on medium heat till stew stops foaming and the oil starts flowing on top of the stew. Don't worry if you see too much oil floating on your stew, you have done well. Simply scoop excess oil of the stew and keep it for some other dish or discard. Cooking this stew is pretty straight forward and the outcome is superb.

NIGERIAN CHICKEN STEW (ROASTED/FRIED CHICKEN STEW)

Steps:

• Place the cleaned cut chicken into a pot, add chopped onions, garlic powder, ginger powder, oregano or thyme, dried rosemary(optional), curry powder, seasoning powder and salt to taste, add a little water.Cook the chicken until tender and fry/grill at 180ºC, then set aside and reserve the liquid(Chicken stock).
• Blend the tomatoes, peppers, onions, garlic and ginger ; pour into a pot, put on heat to reduce excess water. Set aside for later use.
• In another large pot, heat up the vegetable oil, add some chopped onions,add the bay leaf and the tin tomato paste(de rica) and stir fry for 8 minutes.
• Pour in the boiled down tomato-pepper mix and fry for about 25 minutes or until the tomato loses it's sour taste.Stir constantly to prevent burning at the bottom.
• Add the chicken stock, a teaspoon oregano/thyme, a teaspoon of curry powder, cameroon pepper (optional) and seasoning powder to taste. Mix and boil for 8 minutes .
• Then add the grilled or fried chicken and simmer for 10 minutes.And your Nigerian chicken stew is ready. Enjoy.

NIGERIAN CHICKEN CURRY RECIPE BY TASTY

Steps:

• In a bowl, add the potatoes, and fill the bowl with water until the potatoes are covered. Microwave on the potato setting for 10 minutes. The potatoes are done when you can pierce through them with a fork. Leave in water, and set aside until ready to use.
• In a large pot over medium heat, add the olive oil and 3 tablespoons of curry powder, and mix thoroughly.
• Add the cubed chicken and the onions to the pot, and mix thoroughly until chicken is cooked through, about 5 minutes.
• Add the peas, red bell peppers, green beans, carrots, and jalapeño pepper, and mix thoroughly.
• Add the reserved potatoes, along with 6 cups (1.4 L) of the water the potatoes were cooked in to the pot, and mix thoroughly.
• Add the salt, pepper, and the rest of the curry powder, and mix thoroughly.
• Bring the curry to a boil, cover, and reduce heat to low. Simmer the curry for one hour on low heat. Remove from heat.
• Serve with jasmine rice garnished with parsley.
• Enjoy!

NIGERIAN BEEF STEW RECIPE BY TASTY

Steps:

• In a food processor or blender, combine 4 chopped plum tomatoes, red bell peppers, chopped red onion, habanero peppers, garlic cloves, tomato paste, 1 tablespoon salt, 1 teaspoon pepper, and water. Puree until smooth.
• Heat vegetable oil in a large pot over medium-high heat.
• Add the remaining tomato, sliced onion, remaining salt, and remaining pepper. Sauté until fragrant.
• Add steak, rosemary, paprika, curry powder, and bullion cubes. Cook until the steak is golden brown and cooked through, about 10 minutes.
• Add the blended tomato and pepper mixture and the bay leaf.
• Bring to a boil over high heat. Cover and simmer at low heat for 20 minutes, until the stew has thickened.
• Fish out the bay leaf.
• Remove stew from heat and let sit 10 minutes.
• Serve with white rice and fried plantains. Garnish with scallions and parsley, if desired.
• Enjoy!

NIGERIAN CHICKEN STEW

Steps:

• Slice the tomatoes, peppers, and onions into two halves and place them in a sheet pan alongside the garlic cloves. Brush generously with oil and place in a 425F preheated oven and roast for 30 minutes or till slightly charred. Blend everything with the ginger root and set aside.
• Season the chicken with paprika, thyme, curry powder, salt, and pepper. Set aside.
• In a large skillet, heat oil over medium heat, add 2 tbsp from the diced onions, and cook till the oil becomes fragrant.
• Add the chicken legs and fry until they become well browned on both sides-about 10 minutes on each side. Remove from pan and set aside.
• Add the remaining diced onions inside the same pan where the chicken was fried. Cook till the onions become translucent. Add the blended sauce and bay leaves and cook for 5 to 10 minutes.
• Add the chicken broth, paprika, curry powder, rosemary, bouillon powder, black pepper, and salt to taste.
• Gently put the fried chicken in the sauce and leave to simmer until the chicken becomes tender about 20 minutes - a little more or less depending on how big your chicken is.
• Stir occasionally to prevent burning and adjust the thickness of stew with water or stock if necessary.
• Serve over white rice, pasta, couscous, or eat with freshly baked bread.

EGUSI SOUP (NIGERIAN CHICKEN STEW)

Steps:

• Egusi Paste: Chop seeds in blender. Add chopped onion to blender as you are cutting it. Add shrimp to blender. Blend until it becomes a smooth paste. You will likely need a little water or broth to help it blend.
• Stew: Heat oil in a large pot. Add finely chopped onion to oil. Stir until soft and translucent. Add green pepper and sitr.
• Add spinach (with moisture from package), tomato paste and spice. Add broth. Let simmer, covered, for 20 minutes, stirring occasionally.
• Remove skin from roaster chickens and discard. With your hands, tear off chunks of the meat from chicken and add to the stew. Bring to a simmer again.
• Add paste, stir and simmer for another 10 minutes, stirring occasionally.

NIGERIAN GROUNDNUT STEW

Steps:

• In a large saucepan or Dutch oven brown chicken pieces in hot oil abut 15 minutes; remove from pan. Set aside, reserving drippings.
• Add beef, onion, and green pepper to drippings; cook till beef is brown and onion is tender. Drain off fat. Stir in undrianed tomatoes, salt, and red pepper. Bring to boiling; reduce heat. Cover; simmer 30 minutes.
• Add chicken pieces: simmer 20 minutes more. In small sauce pan melt peanut butter over low heat. Stir into chicken mixture. Return mixture to boiling; reduce heat. Cover simmer 20 minutes more. Skim off fat.
• Serve with mashed sweet potatoes or hot cooked rice.