Nigerian Jollof-Inspired Spiced Chicken Stew

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

A richly spiced chicken stew inspired by the flavors of Nigerian jollof, featuring aromatic tomatoes and peppers. This African-inspired chicken recipe, ready in about 60 minutes, pairs chicken thighs, bone-in and skin-on, vegetable oil, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces chicken thighs, bone-in and skin-on
• 3 tbsp vegetable oil
• 1 large, chopped red bell pepper
• 3 tbsp tomato paste
• 3 medium, blended fresh tomatoes
• 1 large, diced onion
• 4, minced garlic cloves
• 1 tbsp ginger, grated
• 1 small, finely chopped scotch bonnet pepper
• 1 tsp dried thyme
• 1 bay leaf
• 1 cup chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh cilantro

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tablespoons vegetable oil in a large pot over medium-high heat. Add 4 chicken thighs and brown on all sides, about 4 minutes per side, until golden. Remove and set aside.
2. Step 2: In the same pot, add 1 large diced onion, 4 minced garlic cloves, 1 tablespoon grated ginger, and 1 small finely chopped scotch bonnet pepper. Sauté for 3-4 minutes until fragrant and onions soften.
3. Step 3: Stir in 1 large chopped red bell pepper, 3 tablespoons tomato paste, and 3 blended fresh tomatoes. Cook for 7-8 minutes until the sauce thickens and deepens in color.
4. Step 4: Add 1 teaspoon dried thyme, 1 bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper. Return the browned chicken thighs to the pot.
5. Step 5: Pour in 1 cup chicken broth, cover the pot, reduce heat to medium-low, and simmer for 25-30 minutes until the chicken is cooked through and tender.
6. Step 6: Remove the bay leaf, sprinkle 1/4 cup chopped fresh cilantro over the stew, and stir gently before serving with rice or bread.