- 10 lbs. of chicken
- 12 cups of fresh tomatoes, bell peppers, onions, and garlic blend.
- 2 big bulbs of onions; 1½ for the blend; ½ for sautéing
- 5 cloves of garlic to add to the blend
- 12 (oz.) or 340g tin of tomato paste
- 2 pair of knorr cubes or 1 tablespoon of knorr powder
- 3 cubes of Maggi
- 1 cup of peanut oil (for this amount of stew you do need up to this amount of oil)
- 2 tablespoon of salt (or less. Always add salt according to your taste/health need)
- 1 tablespoon of curry powder
- 1 teaspoon of (Nigerian) ground red pepper or any Chili peppers
- 1 teaspoon of dry thyme
- 1-teaspoon nutmeg
- 4 cups of chicken broth
- 1 cup of water (optional but necessary)
- Boil, and fry chicken; set aside.
- Add tomatoes, onions, fresh bell pepper, and garlic in the blender and blend away. Ensure that the blend is up 12 cups (wow, that sounds like a lot; yep!) Cut the other half of the onion and set aside.
- Open the can of tomatoes paste, put it into a bowl and add 2 cups of chicken broth, mix well and set aside.
- Place a clean pot on the stove, set your stove to medium-high. Add oil, allow to heat up then add 1 teaspoon of salt and chopped onions. Sauté onions until translucent, about 3-5 minutes depending on the quantity. After the onions are ready add the tomato blend, give a good stir and place the lid on the pot.
- Allow to cook for about 20 – 25 minutes depending on the quantity of the tomatoes. Ensure to stir every 5-7 minutes as it is cooking to avoid burning; also, lower heat before opening the lid to avoid hot splashes.
- After the said time, stir very well, and add the remaining ingredients: the already mixed tomato paste and chicken broth, ground red pepper, dry thyme, nutmeg, Maggi, and Knorr cubes, curry powder, and the remaining salt, mix very well and cover the pot to cook for another 25-30 minutes.
- Add the remaining 2 cups of chicken broth after the said time, and stir again. You may also add additional one cup of water if you do not wish to have a very thick stew. Cover, turn the heat up to medium and allow to cook for 10 more minutes.
- After 10 minutes, reduce the heat, and open the pot; then gently add the already fried chicken. Ensure that the chicken and stew combines very well, taste for flavor (and add more so salt, pepper or Maggi if so desire.)
- Allow to simmer for additional 10 – 12 minutes on low – medium heat, and your Nigerian tomato stew is ready. Serve with rice or any other thing.
I do not add crayfish to this very Nigerian stew.
Total cook time of does not include the length of time used to prepare the chicken.
I suggest preparing your chicken ahead of time (chicken preparation includes boiling, and frying.) And if you do not like fried chicken, then bake or broil it.
Make this dish vegetarian by not adding the chicken at all.
Always add salt according to your taste/health need)
Please note that this video shows you how to make Nigerian Stew from scratch but with beef. Switch out the meat to chicken to make a Nigerian Chicken Stew. You can also make it with both Chicken and beef or even with some fish, oxtail, etc. Use whatever you have; for instance, you could notice that I ended up adding a leftover turkey drumstick in the video as well…
You do not have to make this vast amount of stew, feel free to reduce to suit your situation.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Entree
- Method: Stove top
- Cuisine: Nigerian
Keywords: Nigerian Stew, Nigerian Tomato Stew, Nigerian Chicken stew, Nigerian style chicken stew, Nigerian tomato and chicken stew, Quick and easy Naija Stew, Nigerian sauce, Chicken sauce, Nigerian stew for white rice, Ghana stew, Stew recipe