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A serving bowl of Nigerian Red Stew over rice.

Obè Ata (Nigerian Red Stew) with Chicken

Rich, peppery, and tantalizingly fragrant, this Nigerian Red Stew is sure to lure everyone to the table, just like in the book Thank You, Omu! Featuring tender, savory braised chicken, fruity peppers and tomatoes, and a little bit of heat, it’s a comforting, cozy meal to share with the ones you love.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Main Course
Cuisine Nigerian
Servings 4 people

Good To Know

  • The base for this stew recipe is adapted from Yewande Komolafe's ata lilò recipe from her wonderful cookbook My Everyday Lagos.
  • This stew features a velvety sauce that’s perfect for spooning over a base of grains. It’s often served with steamed white rice, but couscous works well, too. It’s also delicious with dòdò (fried sweet plantains), greens, or a hard-boiled egg served alongside. 
  • Scotch bonnet chiles lend a spicy, fruity heat to this stew. Using one will offer a mild spiciness, and using two will be medium spicy. If you can’t find them, you can substitute habañero chiles, which are similar. Spiciness is an important component to this dish and to Nigerian cuisine, but if your diners are very spice averse, you can halve or skip the chiles (though it won’t be quite the same!).
  • When prepping fresh chile peppers, it’s a good idea to wear disposable gloves so the spicy capsaicin inside the chiles won’t get on your hands, as it can sting and burn. Be especially careful not to touch your face or eyes after touching chiles, and wash your hands well when you’re done handling them.
  • Coarse kosher salt is easier to sprinkle evenly over the chicken to season it. If you use table salt in this recipe instead, use half as much.

Equipment You'll Need

  • Small bowl
  • Spoon
  • 2 Large plates
  • Blender
  • Kitchen towel
  • Large Dutch oven with lid
  • Tongs
  • Oven mitts

Measure Your Ingredients

  • 1 teaspoon curry powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 2 teaspoons kosher salt (see note)
  • 2 pounds bone-in, skin-on chicken thighs or drumsticks (or a mix)
  • 1 (14.5-ounce) can whole peeled tomatoes, opened
  • ½ cup chicken broth
  • 2 red bell peppers, stemmed, seeded, and roughly chopped
  • 4 garlic cloves, peeled
  • 1 (1-inch) piece of ginger, peeled and chopped
  • 1-2 Scotch bonnet chile peppers, stemmed and seeded (see note)
  • ½ teaspoon kosher salt (see note)
  • 1 tablespoon vegetable oil
  • Steamed white rice, for serving (optional)

Let's Cook!
 

  • 1 teaspoon curry powder, 1 teaspoon paprika, 1 teaspoon dried thyme, 2 teaspoons kosher salt
    In a small bowl, use a spoon to stir together the curry powder, paprika, thyme, and 2 teaspoons salt.
  • 2 pounds bone-in, skin-on chicken thighs or drumsticks
    Place the chicken on a large plate and pat it dry with paper towels. Sprinkle it with half of the spice mixture, then use your hands to rub the spices into the chicken. Flip the pieces over and sprinkle and rub the other sides with the remaining spice mixture. Set aside and wash your hands.
  • 1 (14.5-ounce) can whole peeled tomatoes, opened, ½ cup chicken broth, 2 red bell peppers, stemmed, seeded, and roughly chopped, 4 garlic cloves, peeled, 1 (1-inch) piece of ginger, peeled and chopped, 1-2 Scotch bonnet chile peppers, stemmed and seeded, ½ teaspoon kosher salt
    In this order, add to a blender jar: the tomatoes and their juice, chicken broth, bell peppers, onion, garlic, ginger, chile pepper(s), and remaining ½ teaspoon salt (adding the more liquidy ingredients at the bottom will help the blender blades spin more easily to create a vortex). Place the lid on the blender and hold it in place with a kitchen towel. Blend the mixture until smooth, about 1 minute.
  • 1 tablespoon vegetable oil
    Add the oil to a large Dutch oven and spread it into an even layer. Place the seasoned chicken pieces (skin-side down for thighs) in an even layer on the bottom of the Dutch oven. Wash your hands.
  • Cook over medium heat until sizzling all over, 3 to 4 minutes. Reduce the heat to medium-low heat and continue to cook until the chicken pieces are browned and beginning to get crisp on the bottom, 6 to 9 minutes.
  • Use tongs to carefully flip the chicken pieces over. Cook until browned on the second side, 3 to 5 minutes. Turn off the stove and use oven mitts to slide the Dutch oven to a cool burner (this step is best done by an adult, as the pot will be heavy and hot).
  • Use the tongs to transfer the chicken pieces to a clean large plate and set aside. (The chicken won’t be fully cooked yet, but that’s okay! It will finish cooking in the sauce later.) Let the fat cool slightly in the pot, 2 to 3 minutes.
  • Carefully pour the pepper mixture from the blender into the pot with the fat. Scrape the bottom of the pot with a wooden spoon to loosen the browned bits. Return the pot to medium heat and bring to a simmer (small bubbles will gently break all over the surface).
  • Reduce the heat to medium-low and cook, stirring occasionally, until thickened slightly (it should look similar to the texture of marinara sauce), 15 to 20 minutes.
  • Use the tongs to nestle the chicken pieces into the sauce (skin side up for thighs). Put on the lid and reduce the heat to low. Cook, covered, for 30 minutes (this is a good time to start making your rice, if you’re making it).
  • Use oven mitts to remove the lid. Continue to cook, stirring occasionally, until the sauce thickens a little bit more and the chicken is very tender, 5 to 10 minutes. Turn off the stove.
  • Steamed white rice, for serving
    Taste a spoonful of the sauce (let it cool down first!) and season the stew with a little more salt, if desired. Serve the chicken and sauce spooned over rice or with accompaniments of your choice (see notes).
Keyword Nigerian Red Stew