Spicy Chicken Stew with Plantains

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Succulent chicken thighs simmered in a vibrant tomato-chili sauce with sweet plantains, a beloved Nigerian comfort dish. This Nigerian-inspired chicken recipe, ready in about 65 minutes, pairs Chicken thighs, Plantains, Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 1 lb, bone-in and skin-on Chicken thighs
• 2 medium, peeled and sliced into 1/2-inch thick rounds Plantains
• 1 medium, finely chopped Onion
• 4 cloves, minced Garlic
• 1 tbsp, minced Fresh ginger
• 1, seeded and minced Scotch bonnet pepper
• 3 tbsp Tomato paste
• 1/2 cup Coconut milk
• 1 cup Chicken broth
• 1/2 tsp Ground turmeric
• 1/4 tsp Ground cayenne pepper
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Vegetable oil
• 2 tbsp, chopped Fresh cilantro

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium-high heat, season 1 lb bone-in chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper, then sear for 4-5 minutes per side until golden brown; remove and set aside.
2. Step 2: In the same pot, add 1/2 cup finely chopped onion and sauté for 3 minutes until softened, then add 4 minced garlic cloves, 1 tbsp minced ginger, and 1 minced Scotch bonnet pepper, cooking for 1 minute until fragrant.
3. Step 3: Stir in 3 tbsp tomato paste and cook for 2 minutes, stirring constantly until the paste darkens and oil separates.
4. Step 4: Add 1 cup chicken broth, 1/2 cup coconut milk, 1/2 tsp ground turmeric, 1/4 tsp ground cayenne, and the seared chicken, bringing to a gentle simmer.
5. Step 5: Reduce heat to medium-low, cover, and cook for 20 minutes, then add 2 cups sliced plantains, cover, and cook for 15-20 minutes more until plantains are tender and chicken is fully cooked.
6. Step 6: Remove chicken, skim excess fat, stir in 2 tbsp chopped cilantro, and adjust seasoning with salt and pepper before serving.