Discover the rich, bold flavors of Nigerian Chicken Stew, a comforting delight perfect for rice or plantains. A must-try spicy stew recipe! #nigerianchickenstew #spicystew

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Nigerian Chicken Stew Recipe

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• Author: Chef Emy

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Description

Nigerian Chicken Stew is a rich and deeply flavored West African classic made with seared chicken simmered in a bold tomato and pepper sauce. It is the perfect accompaniment to rice, plantains, or yams for a comforting and hearty meal.

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Ingredients

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• 2.5 lbs bone-in chicken (thighs or drumsticks), cleaned
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon curry powder
• 1 teaspoon thyme
• 1 onion, chopped
• 1/4 cup vegetable oil
• 4 large Roma tomatoes
• 1 large red bell pepper
• 1 small red onion
• 2 scotch bonnet peppers (or 1 for less heat)
• 2 tablespoons tomato paste
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• 1 bouillon cube
• Salt to taste

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Instructions

1. Season the Chicken: Season the chicken with salt, pepper, paprika, curry powder, thyme, and chopped onions. Let marinate for 30 minutes.
2. Sear the Chicken: In a large skillet, heat oil over medium-high heat and sear chicken pieces until browned on both sides. Set aside.
3. Prepare the Sauce: Blend tomatoes, bell pepper, onion, and scotch bonnets into a smooth mixture.
4. Cook the Sauce: In the same skillet, fry tomato paste for 2 minutes. Add the blended sauce, reduce heat to medium, and cook for 10 minutes.
5. Season the Stew: Add garlic powder, ginger powder, bouillon cube, and salt. Stir to combine.
6. Simmer: Return chicken to the pot and simmer on low for 2530 minutes, or until chicken is tender and the stew thickens.
7. Serve: Serve hot with white rice, fried plantains, or cauliflower rice.

Nutrition

• Calories: 395 kcal
• Sugar: 7g
• Protein: 37g

Cheesy Hot Honey Chicken Quesadillas with Spicy Jalapeño Cream Sauce

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Cheesy Hot Honey Chicken Quesadillas

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• Author: Chef Emy

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These cheesy quesadillas combine tender chicken, melty cheese, and a sweet and spicy honey sauce, perfect for a quick dinner or gathering.

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Ingredients

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• 1.5 lbs boneless, skinless chicken breasts, cut into small pieces
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 0.5 teaspoon pepper, to taste
• 0.33 cup honey
• 2–3 tablespoons hot sauce

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Instructions

1. In a skillet over medium-high heat, add olive oil.
2. Season the chicken with smoked paprika, garlic powder, onion powder, salt, and pepper.
3. Cook the chicken for about 10 minutes until it turns golden and is cooked through.
4. In a small bowl, whisk together honey and hot sauce. Pour this mixture over the cooked chicken and toss until the chicken is well coated. Keep warm.
5. In a separate bowl, mix sour cream, chopped jalapeños, lime juice, garlic powder, and salt. Refrigerate until you are ready to serve.
6. Take a flour tortilla and lay it flat. Sprinkle a layer of cheddar and Monterey Jack cheese on top, then add a portion of the hot honey chicken.
7. Add another light sprinkle of cheese and top with a second tortilla.
8. In a skillet over medium heat, melt a little butter.
9. Place the quesadilla in the skillet and cook for 2-3 minutes per side until it is golden brown and the cheese is melted.
10. Slice into wedges, and drizzle or serve with the jalapeño cream sauce. Garnish with fresh cilantro if desired.

Notes

Feel free to adjust the amount of hot sauce to control the spiciness. You can add other fillings like bell peppers or onions for extra flavor.

Want authentic Cashew Chicken recipe without the fuss? This easy homemade Cashew Chicken has all the classic flavors- juicy, tender chicken, crunchy roasted cashews, and a rich, savory-sweet sauce. Ready in under 30 minutes, it’s the perfect Chinese takeout copycat dish you can make quickly at home.

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Cashew Chicken

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• Author: Chef Emy

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This cashew chicken is easy to make and tastes better than takeout! The chicken comes out crisp and juicy, and the sauce clings to every single bite. Delicious!

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Ingredients

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• 1 pound chicken thighs (or breasts; cut into bite-sized pieces)
• ¼ cup cornstarch
• 3 tablespoons oil
• 1 teaspoon ginger (minced)
• 2 cloves garlic (minced)
• 1 cup unsalted roasted cashews
• ½ cup green onions (sliced)

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Instructions

1. In a bowl, combine all the sauce ingredients and set aside.
2. Add the chicken and cornstarch to a bowl and toss to evenly coat each piece.
3. Deep-fry the chicken in 350°F oil for 2-3 minutes, or pan-fry over medium-high heat for 2-3 minutes on each side until crispy and cooked through. Remove chicken to a paper towel-lined plate.
4. Heat 1 tablespoon of oil in a large pan. Add the garlic, ginger, and cashews, and cook for 1 minute.
5. Add the sauce mixture and cook until it bubbles and thickens. Add back the chicken and toss to coat. Remove from the heat and toss with green onions. Enjoy!

Delight your family with this flavorful Stuffed Italian Meatloaf recipe. Combining ground beef and pork with savory herbs, it features a delicious filling of melted cheese and roasted red peppers for an irresistible twist. Perfectly baked and served with a rich marinara sauce, this dish is sure to become a weeknight favorite that packs a punch of Italian comfort food goodness.

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Stuffed Italian Meatloaf: An Incredible Ultimate Recipe for Dinner

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• Author: Chef Emy

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• 2 pounds ground beef (or a mix of beef and pork) 1 cup breadcrumbs 1/2 cup grated Parmesan cheese 1/4 cup fresh parsley, chopped 1/4 cup fresh basil, chopped 1 large onion, finely chopped 4 cloves garlic, minced 2 large eggs 1 cup marinara sauce (plus more for topping) 1 teaspoon Italian seasoning Salt and pepper to taste 1 cup mozzarella cheese, shredded Optional: sliced pepperoni or prosciutto for stuffing

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Instructions

Nutrition

• Calories: 500 kcal
• Protein: 40g

This BBQ Chicken Flatbread is a quick and delicious weeknight recipe that combines the smoky sweetness of barbecue sauce with juicy chicken, melted cheese, and crispy flatbread. Ready in under 30 minutes, it’s perfect as a main dish, a fun appetizer, or even a party snack.

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Easy BBQ Chicken Flatbread Recipe (Better Than Takeout!)

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• Author: Chef Emy

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This BBQ Chicken Flatbread is a quick and delicious weeknight recipe that combines the smoky sweetness of barbecue sauce with juicy chicken, melted cheese, and crispy flatbread. Ready in under 30 minutes, its perfect as a main dish, a fun appetizer, or even a party snack.Whether you’re feeding a family or whipping up a cozy dinner for two, this recipe delivers bold flavors with minimal effort.

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Ingredients

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• 2 flatbreads or naan store-bought or homemade
• 1 cup cooked shredded chicken rotisserie chicken works best
• ½ cup BBQ sauce plus extra for drizzling
• 1 cup shredded mozzarella cheese
• ½ cup shredded sharp cheddar cheese
• ¼ cup thinly sliced red onion
• 2 tablespoons chopped fresh cilantro or parsley
• 1 tablespoon olive oil or garlic butter optional, for brushing base

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Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or foil for easy cleanup.
2. In a bowl, mix the shredded chicken with ½ cup BBQ sauce until evenly coated.
3. Place flatbreads on the prepared baking sheet. Brush lightly with olive oil or garlic butter to help crisp the base and add flavor.
4. Spread a thin layer of BBQ sauce over each flatbread (optional, for more flavor).
5. Sprinkle half the mozzarella and cheddar cheese evenly over the base.
6. Top with the BBQ chicken, red onion slices, and remaining cheese.
7. Bake in the oven for 1012 minutes, or until the edges are golden and the cheese is melted and bubbly.
8. Remove from the oven and sprinkle with fresh cilantro. Add any additional toppings like jalapeños or a drizzle of BBQ sauce.
9. Slice and serve immediately while hot and melty.

Try this Easy Dijon Chicken in Creamy Dijon Wine Sauce! Succulent, crispy-seared boneless chicken breasts are enveloped in a luxurious garlic Dijon sauce, a touch of white wine and a immersed in double cream. Incredible simple, scrumptous and low in carbs, making it a perfect choice for a satisfying, health-conscious meal. Serve with a fresh salad or roasted vegetables for a dinner. #dijonchicken #creamychicken

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Mary Berry Dijon Chicken

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• Author: Chef Emy

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Crispy seared boneless Chicken Breasts in a smooth and creamy garlic Dijon sauce with White Wine! “Mary Berry Dijon Chicken” is SO EASY and deliciously low carb!

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Instructions

Juicy roasted drumsticks in a creamy paprika sauce served over fluffy rice—this is the comforting, flavor-packed dinner you’ll crave on repeat. Perfect for family nights, meal prep, or when you want something easy but gourmet.

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Creamy Paprika Chicken Drumsticks with Steamed Rice

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• Author: Chef Emy

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Tender roasted chicken drumsticks smothered in a smoky, creamy paprika sauce, served over fluffy white rice. This comforting dish combines rich flavors with a satisfying, hearty textureperfect for a gourmet-style dinner at home.

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Ingredients

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• 6 chicken drumsticks
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tsp smoked paprika
• 1 tbsp butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp crushed red pepper flakes (optional)
• 1 tbsp all-purpose flour
• 1 cup chicken broth
• 3/4 cup heavy cream
• 1 tbsp tomato paste
• 1 tsp Dijon mustard
• 1 tbsp chopped fresh parsley (plus more for garnish)
• 2 cups cooked white rice

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Instructions

1. Preheat oven to 400°F (200°C). Pat chicken drumsticks dry and season with salt, pepper, and smoked paprika.
2. In a large ovenproof skillet or pan, heat olive oil over medium-high heat. Sear the drumsticks on all sides until golden, about 56 minutes.
3. Transfer the skillet to the oven and roast the chicken for 2025 minutes until fully cooked.
4. While the chicken cooks, melt butter in a saucepan over medium heat. Add chopped onion and garlic, and sauté until translucent.
5. Stir in thyme, red pepper flakes, and flour. Cook for 1 minute to remove raw flour taste.
6. Slowly whisk in chicken broth and bring to a simmer until slightly thickened.
7. Stir in cream, tomato paste, and Dijon mustard. Simmer gently for 56 minutes, then add chopped parsley.
8. Once chicken is done, return to the stovetop. Pour the sauce over the drumsticks and let simmer for 23 minutes.
9. Serve hot over a bed of cooked white rice, garnished with more parsley.

Notes

Use bone-in, skin-on drumsticks for maximum flavor and moisture.
You can substitute smoked paprika with regular paprika, but the smoky flavor adds depth.
To reduce richness, use half-and-half instead of heavy cream.

Nutrition

• Calories: 620
• Sugar: 4g
• Protein: 40g