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The chicken tomato stew recipe is by far one of the most common dishes you’ll find in a Nigerian home. As far as there’s rice in the kitchen, best believe there’s also stew somewhere waiting in the pot.
There are several variations when it comes to cooking this flavorful meal, but in this article, I’ll walk you through one of the tastiest and easiest ways to make this rich and delicious chicken tomato stew from scratch.
What Is Chicken Tomato Stew?
Chicken tomato stew is a flavorful and hearty dish made by simmering chicken pieces in a rich tomato-based sauce. It’s popular across many cultures—especially in West Africa (like the Nigerian tomato stew), the Caribbean, and Mediterranean regions.
This stew typically features tender chicken cooked in a well-seasoned mix of blended tomatoes, onions, garlic, and herbs. The result is a bold, savory, and comforting dish that works beautifully with all kinds of side dishes.
Ingredients for Chicken Tomato Stew Recipe
Here’s everything you’ll need:
Chicken: I’m using a whole chicken, cut into bite-sized pieces.
Fresh tomatoes
Tatashe (red bell pepper)
Oshombo (dried chili pepper)
White and red onions
Habanero pepper (ata rodo)
Tomato paste
Green bell pepper (optional but highly recommended for flavor)
Curry powder
Bouillon cubes (e.g., Knorr)
Dried thyme
Dried basil
Garlic & salt
Vegetable oil
How to Cook the Chicken
1. In a clean pot, add your washed chicken, 2 bouillon cubes, salt, chopped red onions, dried thyme, dried basil, and curry powder.
2. Add a little water and cook until the chicken is tender.
3. In a separate pan, heat some vegetable oil. Fry the chicken pieces until golden brown, then set aside.
How to Make the Tomato Base
1. In a pot, combine your fresh tomatoes, oshombo, tatashe, onions, garlic, green bell pepper, and thyme.
2. Cook until the water reduces and the ingredients are soft.
3. Blend everything until smooth—this forms the flavorful base of your stew.
Remove seeds from the tatashe, oshombo, and green bell pepper before blending. This prevents any bitterness and improves flavor.
Stew Preparation Steps
1. Heat vegetable oil in a clean pot.
2. Add chopped white and red onions and let them cook until translucent.
3. Add chopped garlic and sauté for 1 minute.
4. Stir in dried thyme, basil, and curry powder. Fry for about 2 minutes to release their flavor.
5. Add tomato paste and fry for 10–15 minutes until the raw taste is gone.
6. Add your roughly blended fresh pepper.
7. Stir in the already blended tomato base and fry for another 20 minutes, stirring occasionally.
8. Pour in your reserved chicken stock and allow to cook for 5 minutes.
9. Add in your fried chicken and let everything simmer together for another 5–10 minutes until thick and flavorful.
And just like that—your chicken tomato stew is ready to serve!
What to Serve Chicken Tomato Stew With
This stew is super versatile and pairs beautifully with:
White rice
Fried plantains
Boiled yam
Couscous or bulgur
Mashed potatoes
Flatbread (like chapati or naan)
Jollof rice (yes, some people double down on flavor!)
Regional Variations
Nigerian Chicken Stew: Bold and spicy, often made with habanero or scotch bonnet peppers.
Ghanaian Tomato Stew: Similar, but often includes more oil and a unique spice mix.
Caribbean Stew: Infused with thyme, pimento seeds, and green seasoning for a fresh twist.
Tips for the Best Chicken Tomato Stew
Fry your tomato paste: This step helps remove the acidic, raw taste and gives your stew a richer flavor.
Use a mix of onions: Combining red and white onions gives your stew depth and sweetness.
Don’t skip frying the chicken: It adds an irresistible texture and flavor.
Cook low and slow: Once everything is in the pot, let it simmer gently so the flavors can fully develop.
Storage and Reheating Tips
Fridge: Store in an airtight container for up to 5 days.
Freezer: Chicken tomato stew freezes beautifully. Store for up to 2 months.
Reheating: Gently reheat on the stove or in the microwave. Add a splash of water if it’s too thick.
Frequently Asked Questions
Q: Can I use canned tomatoes instead of fresh ones?
Yes, you can. Just make sure to simmer them properly to reduce the acidity.
Q: Can I use turkey, goat meat, or fish instead of chicken?
Absolutely! This stew base works with a wide variety of proteins.
Q: Why does my stew taste sour?
It likely means your tomatoes or paste weren’t properly fried. Make sure to cook them long enough to remove the raw, acidic flavor.
Final Thoughts
This chicken tomato stew recipe is a staple in many Nigerian homes, and once you try it, you’ll understand why. It’s rich, spicy, and comforting—everything you need in a home-cooked meal.
Whether you’re new to Nigerian cooking or simply looking for an easy way to recreate this dish, this guide will help you cook it confidently. Give it a try and let me know how it turned out in the comments!
