Quick Sautéed Nigerian-Inspired Spiced Chicken with Scotch Bonnet

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fiery sauté of tender chicken pieces infused with traditional Nigerian spices and scotch bonnet peppers for a flavorful kick. This African-inspired chicken recipe, ready in about 35 minutes, pairs vegetable oil, scotch bonnet pepper, finely chopped, onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 15 min Cook: 20 min Serves 4 African cuisine 280 cal/serving

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Ingredients

1 lb boneless chicken thighs, cut into 1-inch pieces
3 tbsp vegetable oil
1 scotch bonnet pepper, finely chopped
1 medium onion, diced
3 garlic cloves, minced
1 tbsp ginger, grated
2 tsp curry powder
1 tsp thyme, dried
1 tsp salt
1/2 tsp black pepper
1/2 cup chicken broth
1/4 cup fresh cilantro, chopped

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
Step 2: Add 1 medium diced onion, 3 minced garlic cloves, and 1 tbsp grated ginger to the skillet; sauté for 3-4 minutes until the onions are translucent and fragrant.
Step 3: Stir in 1 finely chopped scotch bonnet pepper, 2 tsp curry powder, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper, cooking for 1 minute to toast the spices.
Step 4: Add 1 lb of boneless chicken thigh pieces to the skillet, stirring to coat with the spice mixture; cook for 5-6 minutes until the chicken is browned on all sides.
Step 5: Pour in 1/2 cup chicken broth, reduce heat to medium-low, and cover the skillet; simmer for 8-10 minutes until the chicken is cooked through and tender.
Step 6: Remove the lid and cook uncovered for 2 more minutes to thicken the sauce slightly.
Step 7: Garnish with 1/4 cup chopped fresh cilantro before serving over steamed rice or with flatbread.