This Nigerian Chicken Stew, also known as Nigerian Red Stew, is made with seasoned chicken simmered in a rich, spicy tomato and red pepper sauce. It’s bold, savory, slightly smoky, and one of those classic Nigerian dishes that can be served with just about anything.
If you grew up in a Nigerian household, then you already know the importance of having a good pot of stew in the kitchen.
Growing up, Nigerian stew was one of those foods that could turn into several different meals throughout the week. Serve it over white rice one day, eat it with yam the next, add fried plantains on the side, or use that rich tomato stew as the base for another dish.
The secret is really in the sauce.
Fresh tomatoes, canned plum tomatoes, red bell pepper, and habanero are blended together and then fried until the mixture reduces, deepens in color, and the oil begins to separate from the tomatoes. That step takes a little patience, but please don’t rush it! It’s what transforms a raw, acidic tomato mixture into the rich Nigerian red stew I grew up eating.
Add well-seasoned chicken and you’ve got one of my favorite Nigerian comfort foods.
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Why You’ll Love This Nigerian Chicken Stew
It’s packed with flavor. Tomatoes, peppers, habanero, thyme, Nigerian red pepper, bouillon, and chicken stock create layers of savory, spicy flavor.
It’s incredibly versatile. Serve Nigerian stew with rice, yam, beans, plantains, or whatever you’re in the mood for.
The chicken is cooked separately first. I season and cook my chicken before adding it to the stew, which gives both the chicken and finished sauce more flavor.
It makes great leftovers. This is one of those recipes that tastes even better after the flavors have had more time to come together.
It’s a Nigerian classic. Red stew is a staple in Nigerian cooking and one of those recipes I think everyone should know how to make.
Ingredients You’ll Need
For the Nigerian Red Stew
Roma Tomatoes – Fresh Roma tomatoes make up part of our tomato and pepper base.
Whole Peeled Plum Tomatoes – I use a 28-ounce can along with the fresh tomatoes. Make sure to discard the liquid before blending.
Tomato Paste – Concentrates the tomato flavor and helps give the finished stew its beautiful deep-red color.
Red Bell Pepper – Adds sweetness and body to the blended pepper mixture.
Habanero Peppers – We’re using two for HEAT. You can adjust according to your tolerance, but Nigerian stew is supposed to have some spice!
Onion – Sliced onion gets fried in the oil before we add the blended tomato and pepper mixture.
Vegetable Oil – You’ll need enough oil to properly fry the tomato mixture. This is an important part of Nigerian stew and helps develop its rich flavor.
Dried Thyme – A classic seasoning in Nigerian cooking and one of the main seasonings in both our stew and chicken.
Nigerian Red Pepper – Adds another layer of peppery heat. Cameroonian red pepper can also be used.
Accent – Adds savory depth to the stew.
Chicken Bouillon – Adds concentrated chicken flavor to both the stew and chicken.
Bay Leaf – Simmering the sauce with a bay leaf adds another subtle layer of flavor.
Reserved Chicken Stock – No need to grab a carton! The seasoned liquid created when we boil the chicken becomes our chicken stock. Don’t throw it away. We’ll use it later to add even more chicken flavor to the stew.
Salt and Black Pepper – Add to taste, keeping in mind that bouillon and Accent already contribute saltiness.
For the Chicken
Chicken – You’ll need about 3 pounds of chicken cut into pieces.
Dried Thyme – Seasons the chicken before cooking.
Garlic Powder – Adds savory garlic flavor.
Chicken Bouillon – Seasons the chicken from the beginning so it’s flavorful before it ever touches the stew.
Salt and Black Pepper – Season to taste.
Tools You’ll Need
You don’t need any specialized equipment to make Nigerian stew, but a few kitchen tools make the process much easier.
High-Powered Blender – Essential for blending the tomatoes, red bell pepper, and habanero into a smooth pepper mixture.
Large Heavy-Bottomed Pot or Dutch Oven – You want a pot with enough room for the pepper mixture to reduce without constantly splattering over the sides. A heavy bottom also helps prevent scorching.
Long-Handled Wooden Spoon – You’ll be stirring the pepper mixture regularly while it fries, and a long handle keeps your hands farther away from any splattering oil.
Splatter Screen – Nigerian stew can SPLATTER while the tomato mixture fries. A splatter screen helps contain some of the mess while still allowing moisture to escape.
Wire Rack + Sheet Pan – Helpful for finishing the cooked chicken in the oven and keeping it elevated so the outside stays nicely browned.
How to Make Nigerian Chicken Stew
Step 1: Season and Cook the Chicken
Add the chicken to a large pot and season with thyme, garlic powder, chicken bouillon, salt, and black pepper.
Add enough water to cook the chicken, cover, and boil until the chicken is cooked through and tender.
Don’t throw away that liquid! As the seasoned chicken cooks, it creates a flavorful chicken stock that we’re going to use later in the stew.
Remove the cooked chicken from the pot and reserve the chicken stock. Set the stock aside while you finish the chicken.
Transfer the chicken to a wire rack set over a sheet pan and place it in a 350°F oven for about 10 minutes. This helps dry out the exterior of the chicken before we add it to the stew.
Set the chicken aside while you prepare the red stew.
Step 2: Blend the Tomato and Pepper Mixture
Add the Roma tomatoes, drained whole plum tomatoes, red bell pepper, and habanero peppers to a blender.
Blend until puréed.
Evi’s Tip: Reduce the Pepper Mixture First
Here’s a trick that can save you time at the stove:
After blending your tomato and pepper mixture, pour it into a fine-mesh sieve and let some of the excess liquid drain for about 20 minutes.
Less water in the mixture means less liquid you have to cook off later, which helps the tomato mixture fry and reduce faster.
This step is optional, but especially helpful when your tomatoes contain a lot of water.
Step 3: Fry the Onion
Heat the vegetable oil in a large pot over medium heat.
Add the sliced onion and fry just until it begins to turn golden and fragrant.
Step 4: Fry the Tomato and Pepper Mixture
Carefully pour the blended tomato and pepper mixture into the hot oil.
Cook for about 25 minutes, stirring regularly to prevent the bottom from burning.
You’ll notice the mixture gradually reduce and deepen from a bright tomato red to a much richer red color.
Don’t rush this part.
The tomato mixture needs enough time to fry properly. One of the easiest ways to know it’s ready is when the sauce has reduced considerably, the color has deepened, and you can see the oil beginning to separate and rise around the mixture.
Add the tomato paste and continue frying for another 5 minutes.
Step 5: Season the Stew
Once the tomato and pepper mixture has fried properly and you’ve cooked the tomato paste for another 5 minutes, add the reserved chicken stock from cooking the chicken, dried thyme, Nigerian red pepper, Accent, chicken bouillon, and bay leaf.
Stir everything together and reduce the heat.
Let the stew simmer for about 15 minutes, allowing the flavors from the fried pepper mixture and seasoned chicken stock to come together.
Taste and adjust the seasoning as needed. Remember that the reserved chicken stock already contains bouillon and seasoning from cooking the chicken, so taste before adding additional salt or bouillon.
Step 6: Add the Chicken
Add the cooked chicken back to the stew and gently stir until each piece is coated in that rich red sauce.
Let the chicken simmer in the stew for the last 10–15 minutes, giving it time to absorb some of the sauce and allowing all those flavors to come together.
Remove the bay leaf before serving.
Evi’s Tips for the BEST Nigerian Stew
Fry the Tomato Mixture Properly
If there’s ONE tip I want you to remember, it’s this.
You need to give that tomato and pepper mixture enough time to fry.
If you rush this step, the tomatoes can retain a raw, acidic or sour flavor.
You’re looking for three things:
Reduction + deep red color + oil separation.
That’s your sign that you’re getting there.
Drain Some of the Liquid Before Frying
This is one of my favorite shortcuts.
Pouring the blended pepper mixture into a sieve for about 20 minutes removes some of the excess water before it ever reaches your pot.
That means less time standing over the stove waiting for all that water to cook out!
Cook the Chicken First
I don’t add raw chicken directly to my stew.
Seasoning and cooking it separately allows the chicken to develop its own flavor before it goes into the sauce.
Don’t Add the Chicken Too Early
The chicken is already cooked, so it doesn’t need to spend forever simmering in the stew.
Add it toward the end so it absorbs that delicious red sauce while still holding its shape.
Adjust the Heat to YOUR Preference
Two habaneros give this stew a good amount of heat.
If your peppers are particularly spicy—or you’re not accustomed to that level of heat—you can adjust the amount.
Watch Your Salt
Chicken bouillon and Accent both contribute saltiness.
Taste the stew toward the end of cooking before adding additional salt.
What to Serve With Nigerian Chicken Stew
One of the best things about Nigerian stew is how many different ways you can eat it.
White Rice
This is probably my favorite everyday way to eat Nigerian stew.
Spoon plenty of stew and chicken over hot white rice and let that sauce soak into every grain.
Jollof Rice
Yes, you can absolutely serve stew alongside Nigerian Jollof Rice for an extra flavorful meal.
Fried Plantains
Sweet fried plantains with spicy Nigerian stew is one of those combinations that just WORKS.
The sweetness of ripe plantains balances the heat and savory tomato sauce beautifully.
Yam
Boiled or fried yam is another classic option. That thick red sauce is perfect spooned over pieces of yam.
Beans
Serve your stew alongside Nigerian-style beans for another hearty, filling meal.
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African food is personal to me. These are flavors I grew up with, and my cookbook, Flavors of Africa: Discover Authentic Family Recipes from All Over the Continent, gave me the opportunity to share recipes I love while exploring the incredible cuisines found across Africa.
Inside you’ll find 75 approachable recipes inspired by the flavors of West, East, North, and Southern Africa, so you can keep exploring long after you’ve finished this pot of Jollof Rice.
“A terrific resource for armchair travelers interested in adding new flavors and dishes to their repertoire.” — Publishers Weekly
Frequently Asked Questions
What is Nigerian stew?
Nigerian stew, sometimes called Nigerian red stew, is a tomato and pepper-based sauce commonly made with tomatoes, red peppers, hot peppers, onions, oil, and seasonings.
Different households have their own versions, and it can be prepared with chicken, beef, goat, fish, or other proteins.
Why do you fry the tomato mixture?
Frying cooks out excess moisture and develops the flavor of the tomatoes and peppers.
It also helps remove that raw, acidic tomato flavor and gives Nigerian stew its characteristic rich color and concentrated flavor.
How do I know when the tomato mixture has fried enough?
Look at the color and oil.
The mixture should reduce considerably and become a deeper red. You’ll also begin seeing the oil separate from the tomato mixture and rise around the sauce.
Can I use canned tomatoes?
Yes!
I actually use both fresh Roma tomatoes and canned whole peeled plum tomatoes in this recipe.
What’s a substitute for Nigerian red pepper?
Cameroonian red pepper is a great substitute.
If you can’t find either, you can use another ground red pepper, adjusting the quantity according to its heat level.
Is Nigerian Chicken Stew spicy?
Yes, this version has some heat!
It contains two habanero peppers plus Nigerian red pepper. You can adjust the amount of hot pepper depending on your preference.
Can I make Nigerian stew ahead of time?
Absolutely—and I recommend it!
It’s a great make-ahead dish because the flavors have even more time to develop.
More Nigerian Recipes You’ll Love
If you’re making your way through my Nigerian recipes, Nigerian Jollof Rice absolutely needs to be next. It’s one of the most popular recipes on Ev’s Eats and one of my favorite dishes to share.
You can also try my Grilled Chicken Suya for another bold Nigerian favorite.
And make sure to explore the rest of my African recipes for even more dishes inspired by the flavors I grew up with.
Final Thoughts
Nigerian Chicken Stew is one of those recipes that’s so much bigger than the individual ingredients that go into the pot.
Tomatoes, red bell pepper, habanero, onions, spices, and chicken transform into this deeply flavored red stew that can become the foundation for meal after meal.
But the biggest lesson here is simple:
Let. The. Tomatoes. Fry. 😂
Give that pepper mixture time to reduce until it’s deep red and you see that oil beginning to separate. That’s where the magic happens.
Serve your Nigerian Chicken Stew over hot white rice with fried plantains on the side, and you’ve got one of my favorite comfort-food meals.
If you make this recipe, leave a comment and star rating below! And don’t forget to tag @evseats so I can see what you’re cooking.
Happy cooking!
— Evi ❤️
Nigerian Chicken Stew
Spicy and aromatic Nigerian Chicken Stew made with seasoned chicken simmered in a rich red sauce of tomatoes, red bell pepper, habanero, onions, and spices. A classic Nigerian comfort food perfect with rice, yam, beans, or fried plantains.
Ingredients
For the Stew
- ¼-1/2 cup vegetable oil
- 3 pounds chicken cut in pieces
- 4 roma tomatoes, chopped
- 1 28 oz can whole peeled plum tomatoes, discard the liquid
- 2 tbsp tomato paste
- 1 red bell pepper, chopped
- 2 habanero peppers
- 1 medium onion sliced
- 1 1/2 teaspoon dried thyme
- 1 Tablespoon Nigerian red pepper (or Cameroonian red pepper)
- 1 teaspoon Accent
- 1 bay leaf
- 1 chicken bouillon cube
- Salt and pepper to taste
- 1 cup of chicken stock
- water as needed
For the Chicken
- salt and pepper to taste
- 1 tablespoon thyme
- 1 teaspoon garlic powder
- 1 chicken bouillon cube
Instructions
- Cook the chicken. Add the chicken to a large pot and season with thyme, garlic powder, chicken bouillon, salt, and black pepper. Add water and boil until the chicken is cooked through and tender. Remove the chicken and reserve the cooking liquid—this is the chicken stock you'll use for the stew.
- Fry the chicken. Heat oil in a large skillet and fry the cooked chicken just until golden brown on the outside. Transfer to a wire rack set over a sheet pan and place in a 350°F oven for 10 minutes to dry out. Remove and set aside.
- Blend the peppers and tomatoes. Add the Roma tomatoes, drained plum tomatoes, red bell pepper, and habanero peppers to a blender and blend until smooth. Optional: Pour the mixture into a fine-mesh sieve and let it drain for about 20 minutes to remove excess liquid and help it fry faster.
- Fry the stew. Heat the vegetable oil in a large pot over medium heat. Add the sliced onions and fry until lightly golden. Add the tomato paste and fry for another 5 minutes. Carefully add the blended tomato and pepper mixture and cook for about 25 minutes, stirring occasionally, until reduced and the oil begins to separate.
- Season and simmer. Add the reserved chicken stock, thyme, Nigerian red pepper, Accent, chicken bouillon, and bay leaf. Stir and simmer for about 15 minutes. Taste and adjust the seasoning if needed.
- Add the chicken. Add the fried chicken to the stew and stir until well coated. Simmer together for another 10–15 minutes, then remove the bay leaf and serve with white rice, jollof rice, fried plantains, or your favorite side.
I pinned this for later. Is there a Nigerian red pepper that you like better than others? This looks amazing.
Yes you can buy it online! If you can’t find it try using Cameroonian red pepper because it may be easier to find. If you can’t find both, red pepper works just fine!
Pinning for later. We had Nigerian food once many years ago, and we still talk about that meal.
thanks Maggie! Hope you like it!
WOW this looks so good. Saving for later. It’s always nice to try new dishes and this looks tasty!
thanks Kallie!