Spicy Nigerian Jollof-Inspired Chicken Stew

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

A richly spiced chicken stew inspired by Nigerian flavors, simmered in a tomato and pepper base, perfect for serving over rice or with bread. This African-inspired chicken recipe, ready in about 65 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 400 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.

Ingredients

• 2 lbs, skinless and bone-in chicken thighs
• 3 tbsp vegetable oil
• 3 large, blended into a puree red bell peppers
• 4 medium, blended into a puree fresh tomatoes
• 1 large, finely chopped onion
• 4 minced garlic cloves
• 1 inch, minced ginger root
• 2 tbsp tomato paste
• 1 small, finely chopped (optional for heat) scotch bonnet pepper
• 1 tsp dried thyme
• 1 tsp curry powder
• 2 cups chicken broth
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Heat 3 tablespoons vegetable oil in a large pot over medium-high heat. Add 2 pounds skinless, bone-in chicken thighs and brown on all sides for 6-8 minutes. Remove and set aside.
2. Step 2: In the same pot, add 1 large finely chopped onion, 4 minced garlic cloves, and 1 inch minced ginger root. Sauté for 3-4 minutes until fragrant and translucent.
3. Step 3: Stir in 3 large red bell peppers and 4 medium fresh tomatoes, both blended into a puree, along with 2 tablespoons tomato paste and 1 small finely chopped scotch bonnet pepper. Cook over medium heat for 10 minutes until the sauce thickens and deepens in color.
4. Step 4: Add 1 teaspoon dried thyme, 1 teaspoon curry powder, and season with salt and black pepper to taste. Return the browned chicken thighs to the pot, then pour in 2 cups chicken broth.
5. Step 5: Reduce heat to low, cover, and simmer for 35-40 minutes until the chicken is tender and the stew is flavorful and thickened. Serve hot with rice or bread.