Nigerian Chicken Stew (Nigerian Red Stew) That'll Rock Your Cooker
This hearty Nigerian Chicken Stew brings bold spice and comforting flavor thanks to blended peppers, tomatoes, and African seasonings pressure cooked into tender chicken.
Equipment
- 1 Pressure cooker for sealing and cooking
- 1 Blender for blending stew base
Ingredients
Main Ingredients
- ¼ to ½ cup Vegetable oil for browning the chicken and starting the stew
- 3 pounds Chicken cut in pieces — your tender protein base
- 4 Roma tomatoes chopped
- 28 oz Canned whole peeled plum tomatoes juice discarded to keep stew thick
- 2 tablespoons Tomato paste for rich, deep tomato flavor
- 1 Red bell pepper blended smooth
- 2 Habanero peppers blended smooth
- 1 Medium onion sliced thin, half blended, half added later
- 1 ½ teaspoons Dried thyme
- 1 tablespoon Nigerian red pepper
- 1 teaspoon Accent seasoning or your favorite seasoning
- 1 Chicken bouillon cube
- 1 Bay leaf
- 1 cup Chicken stock water added if needed
- Salt to taste
- Black pepper to taste
- Garlic powder for extra punch
Instructions
Instructions
- Heat your vegetable oil in the cooker pot over medium heat. When it’s hot, brown your chicken pieces all over. You want that golden crust for flavor. Set the chicken aside once browned.
- Put the chopped roma tomatoes, canned plum tomatoes (drop the juice), tomato paste, red bell pepper, habanero peppers, and half your sliced onion in a blender. Blend it till super smooth. This is your stew base.
- Pour that blended tomato mix into the cooker pot. Cook it over medium heat for about 10 to 15 minutes. Stir often to stop sticking and to reduce the sauce till thick and good.
- Add the browned chicken back into the pot along with the remaining sliced onion, dried thyme, Nigerian red pepper, bay leaf, chicken bouillon cube, and chicken stock. Stir it all so it folds together nicely.
- Seal your cooker with the lid on tight and bring to pressure. Once the float valve pops up, turn heat low to keep steady pressure.
- Let it pressure cook for 20 to 25 minutes. Then shut off the heat and let your stew do that natural release thing for 10 minutes or so. It helps keep your chicken tender pull just perfect.
- Open the lid carefully after pressure’s fully gone down. Taste and adjust salt and pepper. Give it a last stir. Serve hot with rice, fried plantains, or your fave side dishes.
Notes
Serve with rice, plantains, or your favorite starch. Reheats well and great for meal prep.