When it comes to Nigerian cuisine, one thing that stands out is the bold flavors and spices used in many dishes. And when you combine those flavors with the rich taste of chicken, you get a culinary experience like no other. In this article, we’ll be exploring 18 spicy Nigerian chicken recipes that will take your taste buds on a wild ride. From classic suya grilled chicken skewers to innovative takes like chicken moi moi (steamed chicken pudding), there’s something for everyone in this list. Whether you’re looking for a quick and easy weeknight dinner or a special occasion dish, these recipes are sure to satisfy your cravings.
Stay tuned for the full article!
Suya Grilled Chicken Skewers
Experience the bold flavors of West Africa with this simple and delicious recipe for Suya Grilled Chicken Skewers.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 1/2 cup peanut sauce (see note)
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 2 teaspoons grated ginger
– 1 teaspoon garlic powder
– 1/4 teaspoon cayenne pepper
– 10-12 bamboo skewers, soaked in water for at least 30 minutes
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together peanut sauce, soy sauce, honey, ginger, garlic powder, and cayenne pepper.
3. Add the chicken pieces to the marinade and mix well. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Thread the marinated chicken onto the skewers, leaving a small space between each piece.
5. Grill the skewers for 8-10 minutes, turning occasionally, until the chicken is cooked through.
6. Serve hot with your favorite sides and enjoy!
Note: Peanut sauce can be found in most international grocery stores or online. If you prefer to make your own, combine 1/2 cup peanut butter, 1/4 cup soy sauce, 2 tablespoons honey, 2 tablespoons lime juice, and 1 minced garlic clove.
Cooking Time: 10-12 minutes
Pepper Soup Chicken
A hearty and flavorful dish that combines tender chicken with a rich pepper soup. Perfect for a cozy evening meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 medium bell peppers (any color), diced
– 1 large onion, diced
– 3 cloves of garlic, minced
– 1 can of condensed cream of mushroom soup
– 1/2 cup of heavy cream
– 1 tsp paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the chicken, bell peppers, onion, and garlic until the vegetables are tender.
3. Stir in the cream of mushroom soup and heavy cream. Bring to a simmer.
4. Add paprika, salt, and pepper to taste.
5. Transfer the mixture to a baking dish and bake for 20-25 minutes or until the chicken is cooked through.
6. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Jollof Rice with Grilled Chicken
A flavorful fusion of West African cuisine, this jollof rice dish is elevated by the addition of grilled chicken. This hearty one-pot meal is perfect for a quick weeknight dinner or a weekend gathering.
Ingredients:
– 1 cup uncooked long-grain rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon tomato paste
– Salt and pepper to taste
– 4 boneless, skinless chicken breasts
– Fresh parsley or cilantro for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a large saucepan, combine rice, water, oil, onion, garlic, and ginger. Bring to a boil.
3. Reduce heat, cover, and simmer for 18-20 minutes or until rice is cooked and liquid is absorbed.
4. Grill chicken breasts for 5-6 minutes per side or until cooked through.
5. Stir in diced tomatoes and tomato paste. Season with salt and pepper to taste.
6. Serve jollof rice topped with grilled chicken, garnished with parsley or cilantro.
Cooking Time: 30-35 minutes
Nigerian Fried Chicken
Experience the bold flavors of West Africa with this crispy and juicy Nigerian Fried Chicken recipe.
Ingredients:
– 2 lbs chicken pieces (legs, thighs, wings, breasts)
– 1/2 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon cayenne pepper
– 2 cloves garlic, minced
– 1/4 cup vegetable oil
– 2 tablespoons peanut oil
– 2 tablespoons lemon juice
– Chopped fresh parsley or scallions for garnish (optional)
Instructions:
1. In a shallow dish, mix together flour, paprika, salt, black pepper, and cayenne pepper.
2. Dredge chicken pieces in the flour mixture, shaking off excess.
3. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Fry chicken for 5-7 minutes or until golden brown.
4. Remove fried chicken from the skillet and set aside. Reduce heat to medium.
5. Add peanut oil, garlic, and lemon juice to the skillet. Stir to combine.
6. Return fried chicken to the skillet and toss with the sauce until coated.
7. Serve hot, garnished with parsley or scallions if desired.
Cooking Time: 20-25 minutes
Chicken Asun (Spicy Roasted Chicken)
Get ready for a flavorful twist on classic roasted chicken! This spicy recipe combines bold flavors and aromas to create a dish that’s sure to satisfy.
Ingredients:
– 1 whole chicken (3-4 lbs), rinsed and patted dry
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp cayenne pepper
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together olive oil, cumin, smoked paprika, garlic powder, onion powder, and cayenne pepper.
3. Rub the spice mixture all over the chicken, making sure to get some under the skin as well.
4. Season with salt to taste.
5. Place the chicken in a roasting pan and roast for 45-50 minutes or until the internal temperature reaches 165°F (74°C).
6. Let the chicken rest for 10-15 minutes before carving and serving. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 45-50 minutes
Chicken Stew with Nigerian Spices
Experience the bold flavors of West Africa with this hearty chicken stew, infused with a blend of traditional Nigerian spices.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon grated ginger
– 1/4 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 2 medium tomatoes, diced
– 2 cups chicken broth
– 1/2 cup water
– 2 tablespoons vegetable oil
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add onions, garlic, cumin, curry powder, ginger, paprika, and cayenne pepper. Cook until the mixture is fragrant and the onions are translucent (5 minutes).
3. Add chicken and cook until browned (5-7 minutes).
4. Stir in tomatoes, chicken broth, water, salt, and black pepper.
5. Bring to a boil, then reduce heat and simmer for 30 minutes or until the chicken is cooked through.
Cooking Time: 45 minutes
Ofada Sauce with Boiled Chicken
A flavorful and aromatic Nigerian-inspired dish that pairs boiled chicken with a rich and creamy Ofada sauce.
Ingredients:
– 1 cup cooked chicken, diced
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1/2 cup Ofada grains (or substitute with semolina)
– 1/4 cup milk
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, heat the oil over medium heat.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Gradually add the Ofada grains, milk, Parmesan cheese, salt, and pepper. Stir well to combine.
5. Bring the mixture to a simmer and cook for 10-12 minutes or until the sauce thickens slightly.
6. Stir in the diced chicken and adjust seasoning as needed.
7. Serve hot over boiled rice or with naan bread.
Cooking Time: 15-18 minutes
Chicken Moi Moi (Steamed Chicken Pudding)
Chicken Moi Moi, a traditional West African dish, is a creamy and flavorful steamed pudding made with chicken, vegetables, and spices. This recipe is a twist on the classic, adding a hint of garlic and onion for extra depth.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed vegetables (carrots, peas, corn)
– 1 cup cooked rice
– 1/4 cup grated coconut
– 1 tablespoon tomato paste
– 1 teaspoon garlic powder
– 1/2 teaspoon onion powder
– Salt and pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Preheat your steamer basket over boiling water.
2. In a large bowl, combine chicken, vegetables, cooked rice, grated coconut, tomato paste, garlic powder, onion powder, salt, and pepper. Mix well.
3. Grease the steamer basket with 1 tablespoon of vegetable oil.
4. Add the chicken mixture to the prepared steamer basket.
5. Steam for 30-40 minutes or until the chicken is cooked through.
6. Serve warm, garnished with chopped scallions if desired.
Cooking Time: 30-40 minutes
Pounded Yam and Chicken Stew
A classic Nigerian dish that combines the comfort of pounded yam with the rich flavors of chicken stew.
Ingredients:
– 2 cups of dried yams
– 1 pound boneless, skinless chicken breast or thighs
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and black pepper, to taste
– 2 cups of chicken broth
– 2 tablespoons vegetable oil
– Fresh parsley, chopped (optional)
Instructions:
1. Begin by soaking the dried yams in water for at least 4 hours or overnight.
2. Cook the chicken breast or thighs with salt and black pepper until cooked through.
3. Heat oil in a pan over medium heat. Add onions and garlic; sauté until softened.
4. Add cumin, paprika, and cook for an additional minute.
5. Add the cooked chicken to the pan and stir well.
6. Pour in chicken broth and bring to a simmer.
7. Boil the soaked yams in salted water until soft. Drain and pound into a thick paste.
8. Serve the stew with the pounded yam.
Cooking Time: 45 minutes – 1 hour
Chicken Gizdodo (Gizzard and Plantain Stir-fry)
A flavorful Caribbean-inspired dish that combines the tender texture of chicken gizzards with the sweetness of plantains, all wrapped up in a savory sauce.
Ingredients:
– 1 pound chicken gizzards
– 2 ripe plantains, sliced into 1-inch rounds
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons soy sauce (or to taste)
– 1 tablespoon brown sugar
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion, garlic, and cumin; cook until onion is translucent, about 3 minutes.
3. Add chicken gizzards and cook until browned, about 5 minutes.
4. Add plantain slices and stir-fry for an additional 2-3 minutes or until they are slightly caramelized.
5. In a small bowl, whisk together soy sauce, brown sugar, paprika, salt, and pepper. Pour the sauce over the chicken and plantains; stir-fry for 1 minute to combine.
6. Serve hot over rice or with crusty bread.
Cooking Time: 15-20 minutes
Nigerian Chicken Curry
This spicy and flavorful curry is a popular Nigerian dish that combines the rich flavors of chicken, spices, and tomatoes. With its bold aroma and taste, it’s perfect for any occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup chicken broth
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium-high heat.
2. Add onions and cook until softened, about 3 minutes.
3. Add garlic, ginger, curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Add chicken and cook until browned, about 5-6 minutes.
5. Add diced tomatoes, chicken broth, salt, and black pepper. Stir well.
6. Reduce heat to low and simmer, covered, for 30 minutes or until the sauce thickens.
7. Taste and adjust seasoning as needed.
8. Garnish with cilantro leaves and serve over rice.
Cooking Time: 45-50 minutes
Chicken and Okra Soup
A comforting and flavorful soup that combines the richness of chicken with the unique texture of okra. Perfect for a cozy evening meal or as a warm-up on a chilly day.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 cups chicken broth
– 1 cup water
– 1 large onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 cup okra, sliced
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons butter
Instructions:
1. In a large pot, sauté the onion, celery, and garlic in butter until softened.
2. Add the chicken and cook until browned on all sides.
3. Pour in the chicken broth, water, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Stir in the okra and continue to simmer for an additional 10-15 minutes or until the okra is tender.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 35-40 minutes
Banga Soup with Chicken
Banga soup is a popular West African dish that originates from the Igbo people of Nigeria. This recipe combines chicken, vegetables, and peanuts to create a rich and flavorful broth.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium-sized onions, chopped
– 3 cloves of garlic, minced
– 1 red bell pepper, chopped
– 1 can of diced tomatoes (14 oz)
– 1 cup of peanuts
– 4 cups of water
– 1 tsp ground cumin
– Salt and black pepper, to taste
– Vegetable oil or peanut oil for cooking
Instructions:
1. Heat 2 tbsp of vegetable oil in a large pot over medium heat.
2. Add the chopped onions and cook until they’re translucent.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped red bell pepper and cook for 2-3 minutes or until tender.
5. Add the chicken, cumin, salt, and black pepper. Cook until the chicken is browned.
6. Pour in the diced tomatoes and peanuts. Stir well to combine.
7. Add the water and bring the mixture to a boil.
8. Reduce heat to low and simmer for 20-25 minutes or until the soup has thickened slightly.
Cooking Time: 30-40 minutes
Chicken Egusi Soup
A classic Nigerian dish, Chicken Egusi Soup is a flavorful and nutritious meal made with chicken, ground melon seeds (egusi), and aromatic spices. This recipe serves 4-6 people.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups water
– 1/2 cup egusi (ground melon seeds)
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1 tsp ground cumin
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
Instructions:
1. In a large pot, heat the oil over medium heat.
2. Add the onion, garlic, and ginger; sauté until softened (3-4 minutes).
3. Add the chicken and cook until browned (5-6 minutes).
4. Add the egusi, water, cumin, salt, and black pepper. Stir well.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup thickens.
6. Serve hot with fufu, rice, or bread.
Cooking Time: 30-40 minutes
Grilled Chicken with Yaji Spice
Elevate your grilled chicken game with the bold flavors of Yaji spice, a blend of warming spices and herbs commonly used in Nigerian cuisine. This recipe is perfect for those looking to add some excitement to their summer cookouts.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 tbsp Yaji spice (or substitute with a combination of cumin, coriander, and paprika)
– 1 tsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together Yaji spice and olive oil to create a marinade.
3. Place chicken breasts in the marinade, making sure they’re fully coated.
4. Let the chicken marinate for at least 30 minutes, or up to several hours in the refrigerator.
5. Remove chicken from marinade, letting any excess liquid drip off.
6. Grill chicken for 5-7 minutes per side, or until cooked through.
7. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Chicken and Vegetable Stir-fry
This recipe is a perfect blend of flavors and textures, featuring tender chicken and crisp vegetables cooked to perfection in a savory sauce. With this easy-to-follow recipe, you can have a nutritious and satisfying meal on the table in no time.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 bell pepper (any color), sliced
– 2 cups mixed vegetables (broccoli, carrots, snap peas)
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Cooked rice or noodles for serving
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes.
3. Add onion, garlic, bell pepper, and mixed vegetables; stir-fry for 4-5 minutes.
4. Add soy sauce and oyster sauce (if using); stir to combine.
5. Season with salt and pepper to taste.
6. Serve hot over cooked rice or noodles.
Cooking Time: 15-20 minutes
Chicken Pottage (One-Pot Chicken Rice)
This hearty one-pot dish is a comforting combination of chicken, rice, and vegetables cooked to perfection in a flavorful broth.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 cups uncooked white rice
– 4 cups chicken broth
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp dried thyme
– Salt and pepper, to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large Dutch oven or pot over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from pot.
3. Add the onion, garlic, and red bell pepper to the pot. Cook until the vegetables are tender, about 5 minutes.
4. Add the rice, chicken broth, diced tomatoes, thyme, salt, and pepper to the pot. Stir to combine.
5. Return the chicken to the pot and bring to a boil.
6. Reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
Cooking Time: 25-30 minutes
Spicy Chicken Shawarma Nigerian-Style
A flavorful twist on the classic Middle Eastern street food, this Spicy Chicken Shawarma recipe adds a bold Naija flair to a juicy chicken dish.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1/2 cup plain yogurt
– 2 tbsp lemon juice
– 2 tbsp olive oil
– 1 tsp garam masala
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– Salt and black pepper, to taste
– 4-6 pita breads
– Chopped cucumber, tomato, onion, and cilantro for serving (optional)
Instructions:
1. In a large bowl, whisk together yogurt, lemon juice, olive oil, garam masala, cumin, smoked paprika, cayenne pepper, salt, and black pepper.
2. Add the chicken to the marinade and refrigerate for at least 30 minutes or overnight.
3. Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and cook for 5-7 minutes per side, or until cooked through.
4. Warm pita breads by wrapping them in foil and heating them on the grill or in a dry skillet.
5. Assemble shawarma by slicing cooked chicken and serving it with warm pita, topped with cucumber, tomato, onion, and cilantro (if using).
Cooking Time: 20-30 minutes
Summary
Get ready to spice up your culinary skills with these 18 delicious and flavorful Nigerian chicken recipes! From classic dishes like Suya Grilled Chicken Skewers and Nigerian Fried Chicken, to hearty stews like Chicken Stew with Nigerian Spices and Pounded Yam and Chicken Stew, there’s something for everyone. Try your hand at traditional favorites like Pepper Soup Chicken and Jollof Rice with Grilled Chicken, or explore new flavors with recipes like Chicken Asun (Spicy Roasted Chicken) and Banga Soup with Chicken. Whatever your taste buds desire, these mouthwatering dishes are sure to satisfy!
Leave a Reply