Spicy Nigerian-Inspired Chicken Stew with Tomatoes and Scotch Bonnet

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

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 vibrant, spicy chicken stew bursting with fresh tomatoes and fiery Scotch bonnet peppers, inspired by Nigerian flavors. This African-inspired chicken recipe, ready in about 60 minutes, pairs bone-in chicken thighs, vegetable oil, large onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 45 min Serves 4 African cuisine 350 cal/serving

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Ingredients

1.5 pounds bone-in chicken thighs
3 tablespoons vegetable oil
2, diced large onions
4 medium, blended fresh tomatoes
2, finely chopped scotch bonnet peppers
4, minced garlic cloves
1 tablespoon, grated ginger root
2 tablespoons tomato paste
2 cups chicken broth
1 teaspoon curry powder
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup, chopped fresh cilantro

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Instructions

Step 1: Heat 3 tablespoons vegetable oil in a large pot over medium-high heat. Add 1.5 pounds bone-in chicken thighs and brown on all sides for 5-7 minutes until golden, then remove and set aside.
Step 2: In the same pot, add 2 diced large onions and sauté for 5 minutes until translucent and fragrant. Stir in 4 minced garlic cloves and 1 tablespoon grated ginger, cooking for 1 minute.
Step 3: Add 4 blended medium fresh tomatoes, 2 tablespoons tomato paste, and 2 finely chopped scotch bonnet peppers to the pot. Cook the mixture over medium heat for 10 minutes until the sauce thickens and the oil starts to separate.
Step 4: Stir in 2 cups chicken broth, 1 teaspoon curry powder, 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Return the browned chicken to the pot, cover, and simmer for 30 minutes until chicken is tender and cooked through.
Step 5: Finish by stirring in 1/4 cup chopped fresh cilantro just before serving, adding a fresh herbal note to the spicy stew.