Nigerian Chicken StewTayo Oredola Recipe You Gonna Love
Rich and spicy Nigerian chicken stew pressure-cooked to tender perfection in under an hour. A bold, classic West African dish packed with tomato, pepper, and aromatic spices.
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.
Notes
Stew freezes well up to 2 months. Reheat gently to keep chicken tender. Browning chicken enhances flavor significantly. For milder heat, use only half habanero or substitute cayenne.