How to make Nigerian Chicken stew for Ewedu

This Nigerian Chicken stew recipe is bursting with delicious flavours and pairs perfectly with Ewedu soup! A combination of fresh vegetables, savoury chicken and simple seasonings to jumpstart your meal plan. An easy recipe for the beginner cooks and a perfect reminder of home.

Nigerian Chicken stew

I promise you that this process is easy! When I started University, this was the only thing I was making for months because this was the only thing that I knew how to make, ingredients were available at every grocery store and it went with everything- rice, pasta, amala, plantain, pounded yam… There is nothing it doesn’t go with!

This recipe a bit different from my Nigerian beef stew recipe and Smokey ofada recipe but equally delicious! Because this Nigerian stew is for Ewedu, Gbegiri and Amala, its texture is a much smoother and lighter than the regular stew.

How to make Nigerian chicken stew

It starts with seasoning, boiling and baking chicken. The savoury elements of the stew are buried in the stock. then blend all your peppers, tomatoes and onions into a smooth paste and fry it in vegetable oil. season with salt, pepper and stock cubes. Lastly, add your chicken to the stew. Voila!

What goes into Nigerian stew?

Chicken– Chicken is the major ingredient in this Nigerian stew. Make sure to have your chicken prepped by seasoning, boiling and then oven-baking the chicken at 400 degrees. This way, the chicken holds its own independent flavour which then complements the stew.

Stock– the flavour from homemade spicy chicken stock is the best. Many recipes skip this part but I urge you to keep at least a cup of stock handy from your prep for this recipe.

Tomatoes– Sweet juicy tomatoes are recommended for this recipe . you can use Roma or plum tomatoes if you like . if you do not have access to these tomatoes – maybe they are out of season then you can use good quality canned tomatoes 

Bell peppers– we call bell peppers tatashe. In Nigeria tatashe is typically large, long and skinny but if you do not have access to this-don’t worry! The regular bell peppers work just as good. I also got into the habit of using one green bell pepper in my stew, the reason I use just one is so that I enhance the flavour without offsetting the colour too much.

Onion– two medium sized onion will do. I don’t mind seeing onions in stew and that’s why I slice it. if you aren’t a fan of seeing onions then you can blend it along with the tomatoes and peppers

Garlic and ginger– they are optional but we push for maximum flavour and they make all the difference

Scotch bonnet/habanero– A little heat won’t do us any harm!

 Oil– you need Just enough vegetable oil to fry the stew. I also added a little palm oil to this recipe

What to eat Nigerian chicken stew with

Nigerian stew is so versatile. you can eat it with white rice, pasta, bread, yam , potatoes, beans …but this one pairs best with swallow.

Here I try to post what I enjoy eating as a nigerianfoodie. The best part is that I get to share it with you and hopefully you enjoy it as much as I do! Grab the recipe, go shopping and lets start cooking.

How to preserve your stew

You can preserve your stew by storing it in an airtight container in your fridge for a week or in your freezer for a month.

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More Nigerian recipes

Craving more bold spices and Nigerian favourites? Here are some tasty recipes for you to try out…

• okra soup
• Jambalaya rice
• Nigerian beef stew
• Peppered Chicken
• Efo riro