Nigerian Chicken Stew
Nigerian chicken stew is a delightful West African stew made with chicken thighs and simmered in a savory sauce made with tomatoes and peppers. It is so versatile and can be eaten with many different dishes!
red bell pepper
use 1/2 if you don't want it too spicy
chicken stock (broth)
extra salt and black pepper
for the chicken rub
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.
This recipe serves 6 and contains 2 net carbs per serving.
I used chicken thighs for this stew, but you can use chicken drumsticks or mix and match both parts.
When browning the chicken, do it in batches if you need to, but don't overcrowd the pan.
You can brown your chicken in the air fryer. Preheat to 390F and brown for 10 minutes on each side.
If you add water when blending the tomatoes and peppers, pour the mix into a pot and let the excess water evaporate.
The stew is quite spicy, even with just one
. If it's too spicy for you, use half a habanero pepper or use cayenne pepper instead.
For an infusion of flavor, try making this turkey stew with