Nigerian Chicken Stew Made Easy with Your Pressure Cooker
This rich and comforting Nigerian chicken stew is loaded with bold West African flavors and made fast in a pressure cooker. Tender chicken simmers in a vibrant tomato-pepper sauce, perfect with rice or plantains.
Equipment
- 1 Pressure cooker For tender chicken
- 1 Blender To puree pepper mixture
- 1 Cooking pot For frying stew
Ingredients
For the Chicken
- 2.5 lb Chicken bone-in thighs and drumsticks
- 0.5 medium Onion chopped
- 1 teaspoon Garlic powder or 2 cloves fresh garlic
- 0.5 teaspoon Ground ginger
- 2 teaspoon Bouillon powder adjust to taste
- 1 teaspoon Salt adjust to taste
- 0.5 teaspoon Curry powder
- 0.5 teaspoon Dry thyme
For the Stew Base
- 8 large Red bell peppers washed and chopped
- 5 medium Tomatoes
- 3 Habanero peppers adjust to taste
- 2 medium Onions for blending
For the Stew
- 2 cups Oil
- 2 medium Onions chopped
- 1 teaspoon Bouillon powder
- 0.5 teaspoon Salt
- 1 teaspoon Garlic powder
Instructions
Instructions
- Season chicken with salt, garlic powder, bouillon powder, curry powder, thyme, and ginger. Let marinate for 30 minutes.
- Add chicken, chopped onions, and little water to pot. Cook under pressure until tender, about 15–20 minutes. Remove and reserve stock.
- Blend red bell peppers, tomatoes, habanero peppers, and onions until smooth.
- Heat oil in large pot, add blended mixture, and fry 20–25 minutes until oil floats to the top.
- Add reserved chicken stock and simmer for 5 minutes.
- Stir in cooked chicken, adjust seasoning, and let cook 10–15 minutes more until well blended and flavorful.
- Simmer on low until oil floats to top and stew thickens as desired.
- Serve hot with white rice or fried plantains.
Notes
Cool leftovers before refrigerating. Good for 3–4 days in fridge or freeze up to 3 months. Reheat gently with splash of water.