The pressure builds and you start counting down minutes until you eat. Its kinda thrilling watching your pressure cooker do its thing, steam puffing up and that quick release valve ready to sing. You remember the first time you tried a Nigerian chicken stew in this way, how it got tender so dang fast and juicy, you couldnt believe it.
You spot the rich red sauce bubbling beneath the lid, smelling that thunk of tomatoes, red bell pepper, and just that little bite of habanero. The kitchen fills up with aroma and you catch yourself thinking about the tender pull right before that natural release. Hey, its a stew that feels like its been simmering all day but you made it in less than an hour.
Its one of those meals that hits home, you know? You get that depth of flavor, a little spicy hug from the habanero, and chicken that falls off the bone just like your grandmas stew. Pressure cooking this Nigerian classic brings out the best you didnt realize you were missing until the first tender pull after quick release.
What Makes Pressure Cooking Win Every Round
- You get a tender pull on that chicken faster than with regular simmering.
- The flavors pack a punch because everythings trapped inside the pot, blending real good.
- The stew sauce thickens without needing extra stirring or babysitting.
- Its perfect for when you dont wanna spend hours over the stove.
- Quick release gets you to the table faster, but slow release works if you wanna relax a bit.
- Less mess to clean up since everything cooks in one pot.
- Natural release lets everything settle so your stew isnt watery, just right.
Everything You Need Lined Up
Alright, for this stew, you gonna want these ingredients within arms reach. Starting with 2 pounds of chicken thighs, seasoned just right with bouillon powder, thyme, and black pepper. Thats your meaty base, all tender and juicy.
Then, get 3 ripe tomatoes plus a red bell pepper and a habanero pepper. Use half the habanero if youre not into the full spiciness punch. These bring the heat and that vibrant, bold color you see in Nigerian stews.
Next, 1 onion to give it that sweet, savory underlayer. Youll blend this with the rest for your sauce. Half a cup of olive oil helps brown the chicken and simmer the sauce later. One cup of chicken stock makes the stew richer and moister.
Dont forget the seasoning extras: a teaspoon of bouillon powder, half a teaspoon each of thyme, black pepper, curry powder, and salt. Plus some extra salt and pepper to rub directly on the chicken thighs. Thats your flavor squad ready to go.
How It All Comes Together Step by Step
First up, you rub that chicken with bouillon powder, thyme, and black pepper. Make sure every piece is coated well. Set it aside to soak in those spices while you get your sauce ready.
Next, toss the tomatoes, red bell pepper, habanero pepper, and onion into your blender. Hit blend until its smooth, no big chunks in sight. This smooth mix is gonna be your stew base.
Heat up half a cup of olive oil right in your pressure cooker pot on medium heat. Brown the chicken thighs on all sides till theyre golden and smelling dang good. Dont crowd the pot you might need to do this in batches. Take the chicken off and set it aside after browning.
Pour in your blended tomato mixture into that same pot. Stir it around and let it cook for about 10 to 15 minutes. You want it to reduce and thicken so the flavors concentrate real nice.
Once that sauce looks thick and tasty, add the cup of chicken stock. Stir it up so everythings mixed evenly. The stews coming together now.
Put your browned chicken back into the pot, nestling each piece into the sauce so its mostly covered. Lock your pressure cooker lid and bring it up to pressure. Now, cook it for about 20 minutes.
When times up, you gotta decide your release. Quick release gets you ready to taste faster, but if you got a little patience, natural release lets all those juices settle perfectly in the stew.
Lift the lid carefully, adjust your seasoning if it needs extra salt or pepper, and serve it piping hot. This stew is ready to wow you at the table.
Smart Shortcuts for Busy Days
Sometimes you just gotta get dinner done quick. One shortcut is to buy pre-cut chicken thighs. Saves chopping time and gets that seasoning going faster.
If youre short on fresh peppers or tomatoes, canned tomatoes work great. Just drain em a bit before blending so your stew wont be too watery.
Another trick is to blend your sauce the night before. Keep it covered in the fridge and just pour it in right when you start cooking.
Use the quick release on your pressure cooker whenever youre in a rush. Its fast and keeps the chicken nice and tender without extra waiting.
What It Tastes Like Fresh From the Pot
When you first dig into this stew, youre hit with a bright tomato vibe thats rich and welcoming. That red pepper adds sweetness that balances the little kick from the habanero.
The chicken is juicy and tender with a pull that almost melts in your mouth. You remember how it felt having stew thats been slowly simmered but hey, this was faster and just as good.
The spices like curry and black pepper sneak in just right, giving a little warmth but not overwhelming the other flavors. Its got this homely, comforting feeling.
Overall, its a stew that hugs you warm through your belly with that tasty bold sauce and tender chicken pull. Perfect for anytime you need a serious good meal.
Making It Last All Week Long
When you got leftovers, dont you worry, this stew stays yum for days. The best way is to transfer it to an airtight container and keep it in the fridge. Should be good for up to 4 days, just reheat gently so the chicken stays tender.
If you wanna keep it longer, freeze the stew. Use freezer-safe containers and leave a bit room at the top for expansion. Its good for about 2 months in the freezer. Thaw it overnight in the fridge before warming up.
For a quick grab lunch, portion your stew in small containers. That way, you can just pop one in the microwave for a fast heat-up. This method keeps everything tasting fresh, even a few days later.
Your Most Asked Questions Answered
Can I use chicken breasts instead of thighs? Yeah, you can, but thighs stay juicier after pressure cooking. Breasts might dry out a bit faster.
How spicy is this with one habanero pepper? Just one gives a medium heat. Using half the habanero makes it mild enough if youre sensitive.
Do I really have to brown the chicken? Browning ups the flavor big time. If you skip it, your stews still good but not as deep in taste.
How do I know when the chicken is done? After 20 minutes pressure build, the pieces should be tender with that pull. If not, you can pressure cook a few minutes more.
Can I freeze the stew with the chicken in it? Yup, freezing it whole works great. Just thaw it safely overnight to keep it juicy.
Whats best for release method quick or natural? Quick release gets you eating sooner. Natural release makes the stew thicker and settles flavors better. Pick your vibe.
Nigerian Chicken StewTayo Oredola Recipe You Gonna Love
Equipment
- 1 Pressure cooker used for faster cooking
- 1 Blender to blend tomato and peppers
Ingredients
Main ingredients
- 2 lbs Chicken thighs rubbed with extra salt and black pepper
- 3 Tomatoes ripe
- 1 Red bell pepper
- 1 Habanero pepper use ½ if less spice is preferred
- 0.5 cup Olive oil
- 1 cup Chicken stock
- 1 Onion half chopped, half for blending
- 1 teaspoon Bouillon powder
- 0.5 teaspoon Thyme
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Curry powder
- 0.5 teaspoon Salt plus more to taste
- Extra salt and black pepper for rubbing chicken
Instructions
Instructions
- Rub chicken with salt and black pepper. Set aside to marinate.
- Blend tomatoes, red bell pepper, habanero, and half the onion until smooth.
- Heat olive oil in pressure cooker on medium. Brown chicken pieces on all sides in batches. Remove and set aside.
- Sauté chopped other half onion in oil until translucent. Add blended mixture and cook for 10-15 minutes, stirring occasionally.
- Add chicken stock, bouillon, curry powder, black pepper, thyme, and salt to sauce. Mix well.
- Return browned chicken to pot and nestle into sauce. Cover and pressure cook for 20 minutes.
- Release pressure (quick or natural). Adjust seasoning if needed and serve hot.
Leave a Reply