Nigerian Rice & Stew | Dash of Jazz

Nigerian Rice & Stew

Course Main Course, Main Dish
Cuisine African
Keyword Nigerian chicken, Nigerian food, stew and chicken, tomato stew
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6 people


  • 6 Roma tomatoes
  • 3/4 white onion
  • 1 green bell pepper
  • 2 habanero or scotch bonnet peppers
  • 2 chicken bullion cubes crushed
  • curry powder to taste
  • black pepper to taste
  • white pepper to taste
  • sea salt to taste
  • oil I use olive oil
  • 1 rounded tablespoon tomato paste
  • 1 small can tomato sauce
  • splash of water
  • 6 pieces meat of your choice I used chicken drumsticks
  • 6 cups cooked rice I use brown rice


  1. Add tomatoes, peppers, 1/2 onion, and splash of water to a blender and liquefy.
  2. Pour mixture into a large pot over to cook over medium-high heat. Stir in tomato paste and sauce. Let this cook, stirring regularly and reduce heat to medium if it begins to splatter too much.
  3. Meanwhile, slice the remaining onion and add it, the chicken, bullion, and spices to another pot and cook over medium to medium-high heat. Let cook for about ten minutes or until chicken starts changing color and releasing juices. Remove chicken and liquid from pot and set aside.
  4. Add oil to the pot and heat for a few minutes then return chicken and allow to cook and brown.
  5. The tomato mixture should be bubbling, thickened, and darker in color. Continue stirring to release more of the liquid. Once the chicken is browned to your liking, add the tomato mixture to it and stir to combine. The oil that cooked the chicken will cook the raw tomato taste out of the stew.
  6. Next, add back the liquid from cooking the chicken a bit at a time until you achieve your desired flavor. The bullion has a lot of salt so you may not need to add all of it.
  7. Continue cooking until the stew reaches your desired consistency and some of the oil dissipates. If desired, spoon out any excess oil upon completion.