Nigerian Stewed Chicken

BCBSNM Connect Team — Fri, 31 Jul 2026 21:08:17 GMT

Current Revision posted to Recipe book by BCBSNM Connect Team on 7/31/2026 9:08:17 PM

Ingredients: Makes 5 servings

2 lb Chicken Thighs
1/2 cup Yellow Onions, diced
2 tsp Garlic Cloves, minced
1/4 tsp Salt
1 tsp Curry Powder
3/4 tsp Fresh Thyme, minced
2 tsp Ginger, minced
2 Habanero Peppers*
2 cups Red Bell Pepper
8-9 Roma Tomatoes, chopped
1 cup Yellow Onions, chopped
3/4 tsp Curry Powder
2 tsp Fresh Thyme
3 TBSP Oil
1/2 tsp Salt
2/3 cups Chicken Broth
3 TBSP Parsley, chopped

Directions:

Combine chicken thighs with onions, garlic, salt, curry powder, thyme and ginger. Allow to marinate in the refrigerator overnight.
Remove stems and seeds from habaneros. *Adjust the amount of the habanero based on your spice tolerance. Be sure to remove the seeds to remove the heat.
In a blender, combine bell peppers, tomatoes, habaneros, yellow onion, curry powder and thyme. Blend until mostly smooth.
Heat oil in skillet. Sear chicken thighs (+ items from marinade) until golden brown. Remove using a slotted spoon and set aside.
Add pepper puree and salt to skillet, cook for 10 minutes. Add chicken thighs and chicken stock back to skillet. Simmer until chicken is very tender and starts to fall apart, about 1 hour.
Garnish with parsley.

Serving Size:
Serving: 1 cup

Nutritional Information:
Per serving: 390 calories, 19 g fat, 4 g saturated fat, 500 mg sodium, 16 g carbohydrate, 0 g sugar, 5 g fiber, 37 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: African, Diabetes/prediabetes - Carb Conscious, Recipe book, General Healthy - Health Conscious, Entree