Spiced Nigerian-Inspired Chicken Stew with Tomato and Peppers

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

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 hearty and flavorful Nigerian-style chicken stew simmered with tomatoes, bell peppers, and aromatic spices for a rich, comforting meal. This African-inspired chicken recipe, ready in about 55 minutes, pairs chicken thighs, vegetable oil, red bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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: 40 min Serves 6 African cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

6 pieces, bone-in chicken thighs
3 tbsp vegetable oil
3 large, chopped red bell peppers
4 large, chopped fresh tomatoes
1 medium, chopped onion
3, minced garlic cloves
1-inch piece, grated ginger root
2 tbsp tomato paste
1/2 tsp cayenne pepper
1 tsp dried thyme
to taste salt
to taste black pepper
1 cup water

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 3 tbsp vegetable oil in a large pot over medium-high heat. Add 6 chicken thighs and brown on all sides for about 6-8 minutes, then remove and set aside.
Step 2: In the same pot, add 1 medium chopped onion, 3 minced garlic cloves, and 1-inch grated ginger root. Sauté for 3-4 minutes until fragrant and translucent.
Step 3: Stir in 3 large chopped red bell peppers and 4 large chopped fresh tomatoes, cooking for 7-8 minutes until the vegetables soften and release their juices.
Step 4: Add 2 tbsp tomato paste, 1/2 tsp cayenne pepper, 1 tsp dried thyme, and season with salt and black pepper to taste. Cook for 2 minutes, stirring to meld the flavors.
Step 5: Return the browned chicken thighs to the pot, add 1 cup water, then bring to a simmer. Cover and cook for 25-30 minutes until the chicken is tender and the stew thickens.