Tasty Nigerian Chicken Stew With Rice
A rich and savory stew filled with tender chicken pieces in a fragrant, spicy sauce, served over fluffy rice that soaks up all the flavors.
Ingredients
For the Stew
- 1 kg chicken, cut into pieces Use halal chicken if preferred.
- 4 cups tomatoes, blended Fresh or canned tomatoes can be used.
- 2 whole bell peppers, blended Adjust based on spice preference.
- 2-3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1-2 whole Scotch bonnet peppers, chopped Adjust for spice level.
- 2 tablespoons vegetable oil
- 1 teaspoon thyme
- 1-2 cups chicken broth or water To achieve desired sauce consistency.
- to taste salt
- to taste pepper
For the Rice
- 3 cups rice, preferably long-grain Rinse until water runs clear.
Instructions
Preparation
- Rinse the rice under cold water until the water runs clear.
- In a pot, bring 6 cups of water to a boil, add the rice, and cook until tender (about 15-20 minutes). Drain and set aside.
Cooking the Stew
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until translucent. Season with salt and pepper.
- Stir in the minced garlic and ginger, allowing them to infuse the oil for about 1 minute.
- Toss in the chicken pieces and brown on all sides (about 5-7 minutes). Add thyme for extra flavor.
- Pour in the blended tomatoes and bell peppers, followed by the Scotch bonnet peppers. Stir well and let it simmer for about 20 minutes. If the sauce is too thick, add chicken broth or water to achieve the desired consistency.
- Taste and adjust with more salt, pepper, or additional spices if desired. Let it simmer for an additional 10 minutes to develop the flavors further.
Serving
- Plate the rice first, topping it generously with the chicken stew. Garnish with fresh herbs or slices of avocado if desired.
Notes
For best results, allow the stew to simmer longer to deepen flavors. Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.