18 Spicy Nigerian Chicken Recipes Delicious

Ready to turn up the heat in your kitchen? Dive into the vibrant flavors of Nigeria with our roundup of 18 Spicy Nigerian Chicken Recipes that promise to delight your taste buds and spice up your mealtime. Whether you’re craving something quick, comforting, or bursting with flavor, these dishes are your ticket to a delicious adventure. Keep reading to discover your next favorite chicken recipe!

Jollof Rice with Grilled Chicken

Gently, the aroma of spices fills the kitchen, a reminder of the warmth and comfort that cooking brings. Today, we’re embracing the rich flavors of Jollof Rice with Grilled Chicken, a dish that tells a story of tradition and personal touch.

Ingredients

• 2 cups long-grain rice (I always rinse mine until the water runs clear to remove excess starch)
• 1 lb chicken thighs (skin-on for that perfect crisp)
• 3 tbsp tomato paste (the secret to that deep, rich color)
• 1 large onion, diced (yellow onions are my go-to for their sweetness)
• 2 cloves garlic, minced (because fresh is always best)
• 1 red bell pepper, blended (adds a subtle sweetness and vibrant color)
• 2 cups chicken stock (homemade if you have it, for that extra flavor)
• 1 tsp thyme (dried works, but fresh thyme leaves are magical)
• 1 tsp curry powder (for that hint of warmth)
• 1/2 cup vegetable oil (extra virgin olive oil is my preference for its fruity notes)
• Salt to taste (I like to use sea salt for its clean taste)

Instructions

1. Preheat your grill to 375°F, ensuring it’s hot enough to sear the chicken beautifully.
2. Season the chicken thighs with salt, thyme, and curry powder, letting them marinate for at least 30 minutes for deeper flavor.
3. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F, ensuring juicy, perfectly cooked meat.
4. In a large pot, heat the vegetable oil over medium heat, then sauté the diced onions until translucent, about 5 minutes.
5. Add the minced garlic and blended red bell pepper, cooking for another 3 minutes until fragrant.
6. Stir in the tomato paste, cooking for 2 minutes to deepen its flavor, then add the rice, stirring to coat each grain with the oil and spices.
7. Pour in the chicken stock, bring to a boil, then reduce the heat to low, cover, and simmer for 25 minutes, or until the rice is tender and has absorbed all the liquid.
8. Fluff the rice with a fork, then serve with the grilled chicken on top, garnishing with fresh herbs if desired.

Zesty and vibrant, this Jollof Rice with Grilled Chicken is a celebration of textures and flavors, from the smoky char of the chicken to the fluffy, spice-infused rice. Try serving it with a side of fried plantains for a sweet contrast that complements the dish beautifully.

Suya Spiced Chicken Skewers

Calmly, as the evening light fades, I find myself drawn to the kitchen, where the aromatic promise of Suya Spiced Chicken Skewers begins to unfold. This dish, a vibrant tapestry of flavors, is my go-to for nights that call for something both comforting and exhilarating.

Ingredients

• 1.5 lbs chicken thighs, cut into 1-inch pieces (I find thighs juicier than breasts)
• 2 tbsp Suya spice blend (homemade or store-bought, but the homemade version sings)
• 1 tbsp peanut oil (the nuttiness complements the spice beautifully)
• 1 tsp salt (I like to use sea salt for its subtle crunch)
• 1/2 cup roasted peanuts, crushed (for that essential crunch and depth)
• 1 tbsp honey (a drizzle to balance the heat)
• Wooden skewers, soaked in water for 30 minutes (to prevent any kitchen fireworks)

Instructions

1. In a large bowl, combine the chicken pieces with Suya spice blend, peanut oil, and salt. Massage the spices into the chicken until each piece is lovingly coated. Let it marinate for at least 1 hour in the fridge, though overnight is my secret for deeper flavors.
2. Preheat your grill to medium-high heat, about 375°F. A well-heated grill ensures those perfect char marks without drying out the chicken.
3. Thread the marinated chicken onto the soaked skewers, leaving a little space between each piece for even cooking. This patience pays off in every bite.
4. Grill the skewers for 4-5 minutes on each side, or until the chicken is cooked through and boasts a charred exterior. The aroma will tell you when it’s time to flip.
5. Remove the skewers from the grill and immediately drizzle with honey and sprinkle with crushed peanuts. The heat helps the honey glaze the chicken, creating a sticky, sweet crust.

Biting into these skewers, the first thing you’ll notice is the crunch of peanuts against the tender, spiced chicken. The honey’s sweetness plays off the Suya’s heat, making each skewer a delightful dance of flavors. Serve them atop a bed of jollof rice or with a side of cooling cucumber yogurt sauce for a meal that’s as vibrant as it is satisfying.

Pepper Soup with Chicken

Venturing into the heart of comfort food, this Pepper Soup with Chicken is a humble yet profound dish that warms the soul. Its simplicity belies the depth of flavor, a testament to the magic of basic ingredients coming together.

Ingredients

• 2 lbs chicken thighs, bone-in and skin-on (for that deep, rich flavor)
• 1 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1 large onion, diced (I love the sweetness it brings when caramelized)
• 4 cloves garlic, minced (because more garlic is always better)
• 1 tbsp freshly ground black pepper (the star of the show, adjust to your heat preference)
• 6 cups chicken broth (homemade if you have it, for that extra love)
• 1 tsp salt (I find this amount perfect, but feel free to adjust)
• 2 bay leaves (they add a subtle depth that’s irreplaceable)
• 1 tbsp fresh thyme leaves (for a hint of earthiness)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the chicken thighs, skin-side down, and cook until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove the chicken and set aside. In the same pot, add the diced onion and cook until translucent, about 3 minutes.
4. Stir in the minced garlic and cook for another minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
5. Return the chicken to the pot. Add the black pepper, chicken broth, salt, bay leaves, and thyme.
6. Bring to a boil, then reduce the heat to low and simmer uncovered for 30 minutes. Tip: Skim off any foam that rises to the top for a clearer soup.
7. Remove the bay leaves and discard. Taste and adjust seasoning if necessary.

Kindly let the soup rest for a few minutes before serving. The broth is robust and peppery, with the chicken falling tenderly off the bone. Serve it with a slice of crusty bread to soak up every last drop, or over a bed of steamed rice for a more substantial meal.

Chicken Stew with Nigerian Fried Rice

Today, as the rain gently taps against my kitchen window, I find myself drawn to the comforting embrace of a dish that feels like home. Chicken Stew with Nigerian Fried Rice is a melody of flavors, each bite a reminder of warmth and togetherness.

Ingredients

• 2 cups basmati rice – its long grains and fragrant aroma make it my favorite for this dish.
• 4 chicken thighs, bone-in – for that deep, rich flavor only thighs can offer.
• 1 cup vegetable oil – I always keep it light, preferring sunflower for its neutral taste.
• 3 tomatoes, blended – the base of our stew, ripe and red for sweetness.
• 1 onion, finely chopped – a staple in my kitchen, it adds a subtle sharpness.
• 2 cloves garlic, minced – because no dish is complete without its punch.
• 1 tbsp curry powder – my secret to that golden hue and earthy tone.
• 1 cup mixed vegetables (carrots, peas, green beans) – for a pop of color and crunch.
• Salt to taste – though I measure with my heart, a pinch is usually just right.

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then soak for 20 minutes. This step is crucial for fluffy rice.
2. Heat 1/2 cup of vegetable oil in a large pot over medium heat. Add the chicken thighs, skin side down, and brown for 5 minutes on each side. The golden crust is key for flavor.
3. Remove the chicken and set aside. In the same oil, sauté the onions until translucent, about 3 minutes, then add the garlic and curry powder, stirring for another minute.
4. Pour in the blended tomatoes and cook down for 10 minutes, stirring occasionally. The stew should thicken slightly.
5. Return the chicken to the pot, cover, and simmer on low heat for 25 minutes. The slow cooking melds the flavors beautifully.
6. Meanwhile, drain the rice and fry in the remaining oil with the mixed vegetables for 5 minutes. Add 2 cups of water, bring to a boil, then cover and simmer for 15 minutes. The steam does the magic here.
7. Season the stew with salt, then serve hot over the fried rice. The contrast of the tender chicken against the vibrant rice is a feast for the senses.

Zesty and hearty, this dish carries the soul of Nigerian cuisine in every spoonful. Try serving it with a side of fried plantains for an extra touch of sweetness, a combination that never fails to delight.

Grilled Chicken with Atama Soup

Venturing into the heart of comfort food, this dish combines the smoky allure of grilled chicken with the rich, aromatic depths of Atama soup, a blend that speaks to the soul on quiet evenings.

Ingredients

• 2 boneless, skinless chicken breasts (I find that organic breasts have a firmer texture)
• 1 cup Atama leaves, finely chopped (these can be a bit tough, so take your time)
• 2 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1 cup coconut milk (full-fat for that creamy dreaminess)
• 1 medium onion, diced (yellow onions are my go-to for their sweetness)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 tsp ground crayfish (a little secret for depth)
• Salt to taste (I prefer sea salt for its mineral quality)

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring it’s clean to prevent sticking.
2. Brush the chicken breasts lightly with 1 tbsp of olive oil and season both sides with a pinch of salt.
3. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Letting the chicken rest for 5 minutes after grilling ensures juiciness.
4. While the chicken grills, heat the remaining olive oil in a pot over medium heat. Sauté the onion and garlic until translucent, about 3 minutes.
5. Add the Atama leaves to the pot, stirring for 2 minutes until they begin to wilt.
6. Pour in the coconut milk and bring the mixture to a gentle simmer. Tip: Stirring occasionally prevents the milk from separating.
7. Stir in the ground crayfish and let the soup simmer for 10 minutes. Tip: The soup should thicken slightly but remain pourable.
8. Season the soup with salt to your liking, then serve alongside the grilled chicken.

Every bite offers a contrast of textures—the chicken’s smoky crispness against the soup’s velvety richness. For an unexpected twist, try drizzling the soup over the chicken just before serving, marrying the flavors beautifully.

Chicken and Yam Porridge

Just as the first light of dawn gently fills the kitchen, there’s something profoundly comforting about stirring a pot of Chicken and Yam Porridge. It’s a dish that cradles the soul, blending the earthy sweetness of yams with the tender, savory notes of chicken, all swirled together in a creamy, dreamy broth.

Ingredients

• 1 cup diced yam (I love the vibrant orange ones for their natural sweetness)
• 1/2 lb chicken breast, cubed (free-range gives the best flavor)
• 4 cups chicken broth (homemade is my secret weapon)
• 1/2 cup coconut milk (full-fat for that luxurious texture)
• 1 tbsp olive oil (extra virgin, always)
• 1 tsp grated ginger (freshly grated makes all the difference)
• Salt to taste (I start with a pinch and adjust as needed)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the cubed chicken breast, sautéing until lightly golden, roughly 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Stir in the grated ginger, letting its aroma bloom for about 30 seconds.
4. Pour in the chicken broth, bringing the mixture to a gentle boil before reducing to a simmer. Tip: Skim off any foam for a clearer broth.
5. Add the diced yam, simmering uncovered until tender, about 15 minutes. Tip: A fork should easily pierce the yam when done.
6. Stir in the coconut milk, warming through for another 2 minutes. Adjust salt to taste.

Mornings are transformed with this porridge, its velvety texture and harmonious flavors a testament to simplicity. Serve it topped with a sprinkle of fresh herbs or a dash of chili oil for an unexpected twist.

Nigerian Chicken Curry

Zestfully, let’s embark on a culinary journey to Nigeria with a dish that warms the soul and tantalizes the taste buds. Nigerian Chicken Curry, with its rich flavors and aromatic spices, is a testament to the country’s vibrant culinary heritage.

Ingredients

• 2 lbs chicken thighs, bone-in and skin-on (for that deep flavor and juiciness)
• 1 large onion, finely chopped (I love the sweetness it brings when caramelized)
• 3 garlic cloves, minced (fresh is always best)
• 1 tbsp ginger, grated (a little goes a long way)
• 2 tbsp curry powder (the heart of the dish)
• 1 can (14 oz) coconut milk (full-fat for creaminess)
• 2 tbsp vegetable oil (my kitchen staple)
• 1 tsp salt (adjust to your liking)
• 1/2 tsp black pepper (freshly ground, if possible)
• 2 cups chicken broth (homemade elevates the dish)
• 1 scotch bonnet pepper, whole (for a gentle heat)

Instructions

1. Heat the vegetable oil in a large pot over medium heat until shimmering.
2. Add the chopped onions and sauté until golden brown, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add the chicken thighs, skin side down, and sear until golden brown, about 4 minutes per side. This step is crucial for developing flavor.
5. Sprinkle the curry powder, salt, and black pepper over the chicken, stirring to coat evenly.
6. Pour in the coconut milk and chicken broth, then add the whole scotch bonnet pepper. Bring to a gentle simmer.
7. Cover the pot and reduce the heat to low. Let it cook for 25 minutes, or until the chicken is tender and cooked through.
8. Remove the scotch bonnet pepper before serving to control the heat level.

Overtly comforting, this Nigerian Chicken Curry boasts a creamy texture with layers of spice that meld beautifully. Serve it over a bed of steamed rice or with a side of fried plantains for an authentic touch.

Chicken Afritada

Remembering the first time I made Chicken Afritada, the aroma filled the kitchen with a warmth that felt like a hug from an old friend. It’s a dish that carries the simplicity of home cooking, yet each bite tells a story of rich flavors and comforting spices.

Ingredients

• 2 lbs chicken thighs, bone-in and skin-on (for that deep flavor)
• 1 cup tomato sauce (I swear by the San Marzano brand for its sweetness)
• 1 large potato, cubed (Yukon Golds hold their shape beautifully)
• 1 large carrot, sliced into rounds (a pop of color and sweetness)
• 1 red bell pepper, sliced (I love the slight char it gets)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 1 small onion, diced (yellow onions for their mild sweetness)
• 2 tbsp soy sauce (this is my secret umami booster)
• 1 tbsp fish sauce (don’t skip this; it’s the depth of flavor)
• 1 cup chicken broth (homemade if you have it)
• 2 tbsp olive oil (extra virgin is my go-to for sautéing)
• 1 tsp sugar (just a pinch to balance the acidity)
• Salt and pepper (to season, but we’ll be precise)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the chicken thighs, skin side down, and sear until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove the chicken and set aside. In the same pot, sauté garlic and onion until fragrant, about 2 minutes.
4. Add the tomato sauce, soy sauce, fish sauce, and sugar. Stir well and let it simmer for 3 minutes to blend the flavors.
5. Return the chicken to the pot. Add the chicken broth, then bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Tip: This slow cooking makes the chicken tender.
6. Add the potatoes, carrots, and bell pepper. Simmer uncovered for another 15 minutes, or until the vegetables are tender. Tip: Stir occasionally to prevent sticking.
7. Season with salt and pepper to your liking, but start with 1/2 tsp salt and 1/4 tsp pepper for balance.

You’ll find the chicken falls off the bone, and the sauce has thickened just enough to coat each piece lovingly. Serve it over a mound of steamed rice, and maybe sprinkle some chopped parsley for a fresh contrast. Yielding to the dish’s comforting embrace, it’s perfect for those evenings when you crave something hearty yet familiar.

Chicken Moi Moi

Curious about blending cultures in your kitchen? Chicken Moi Moi is a delightful fusion that wraps the comfort of chicken in the traditional Nigerian steamed bean pudding, offering a unique taste experience.

Ingredients

• 2 cups of black-eyed peas, soaked overnight (the peas should feel soft between your fingers)
• 1 pound of boneless chicken thighs, cut into small pieces (I find thighs more flavorful than breasts)
• 1 large onion, finely chopped (the sharper the onion, the better the flavor)
• 2 tablespoons of extra virgin olive oil (my go-to for its fruity notes)
• 1 teaspoon of salt (adjust as you go, but start here)
• 1/2 teaspoon of ground crayfish (for that authentic touch)
• 1 scotch bonnet pepper, finely chopped (handle with care, it’s fiery)
• 1 cup of chicken stock (homemade is best, but store-bought works in a pinch)
• Banana leaves or aluminum foil for wrapping (banana leaves add an aromatic touch if you can find them)

Instructions

1. Drain the soaked black-eyed peas and blend into a smooth paste with the chicken stock. The consistency should be like pancake batter.
2. Heat the olive oil in a pan over medium heat. Add the chopped onions and sauté until translucent, about 3 minutes.
3. Add the chicken pieces to the pan. Cook until they turn white, about 5 minutes, stirring occasionally.
4. Mix the salt, ground crayfish, and scotch bonnet pepper into the blended peas. Stir well to combine.
5. Fold the cooked chicken and onions into the pea mixture. Ensure everything is evenly distributed.
6. Prepare your steamer by bringing water to a boil. If using banana leaves, briefly pass them over an open flame to make them pliable.
7. Spoon the mixture into the banana leaves or aluminum foil, wrapping tightly to form parcels.
8. Steam the parcels for 45 minutes. Check water levels occasionally to prevent drying out.
9. After steaming, let the parcels rest for 5 minutes before unwrapping. This helps the Moi Moi set.

Wrapped in its fragrant package, Chicken Moi Moi emerges moist and flavorful, with the chicken adding a hearty depth to the soft, pudding-like texture. Serve it straight from the leaf for an immersive dining experience, or pair with a side of fried plantains for a contrast in textures.

Chicken and Plantain Pot

Sometimes, the most comforting meals come from the simplest combinations, like this Chicken and Plantain Pot, a dish that whispers of home with every bite. It’s a humble yet vibrant meal that brings together the sweetness of ripe plantains and the heartiness of chicken in a way that feels both familiar and exciting.

Ingredients

• 2 cups of chicken thighs, bone-in and skin-on (I find they add more flavor than breasts)
• 1 large ripe plantain, sliced into 1/2-inch rounds (the blacker the peel, the sweeter the taste)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup chicken broth (homemade is best, but store-bought works in a pinch)
• 1 tsp smoked paprika (for that subtle depth)
• Salt, just enough to season (I like to sprinkle it like snow, lightly but evenly)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. Season the chicken thighs with salt and smoked paprika, then place them skin-side down in the pot. Cook for 5 minutes until the skin is golden and crispy.
3. Flip the chicken and add the plantain rounds around the pieces. Let them sit for 3 minutes to caramelize slightly.
4. Pour in the chicken broth, scraping any bits off the bottom of the pot for extra flavor. Tip: The broth should come halfway up the chicken, not cover it completely.
5. Cover the pot and reduce the heat to low. Simmer for 25 minutes, until the chicken is tender and the plantains are soft. Tip: Resist the urge to stir too much; let the ingredients meld together gently.
6. Check for seasoning, adding a pinch more salt if needed. Tip: The plantains will sweeten the broth, so balance it with a touch of salt.

Once ready, the chicken should fall off the bone, and the plantains will have soaked up the savory broth, creating a delightful contrast. Serve it in shallow bowls with a sprinkle of fresh herbs, or alongside a crisp green salad for a light yet satisfying meal.

Spicy Chicken Wings

Today, as the clock ticks past midnight, I find myself lost in the quiet comfort of my kitchen, the spicy aroma of chicken wings filling the air. There’s something deeply satisfying about the process, a ritual that brings both warmth and a bit of fiery excitement to the table.

Ingredients

• 2 lbs chicken wings (I like to keep them whole for that authentic, messy-eating experience)
• 1/4 cup hot sauce (Frank’s RedHot is my steadfast companion here)
• 1/4 cup unsalted butter (melted, because it blends so smoothly with the hot sauce)
• 1 tbsp garlic powder (for that deep, aromatic kick)
• 1 tsp smoked paprika (it adds a whisper of smokiness that I adore)
• 1/2 tsp salt (just enough to enhance all the other flavors)
• 1/2 tsp black pepper (freshly ground, if you please)

Instructions

1. Preheat your oven to 400°F (200°C), ensuring it’s fully heated for that perfect crisp.
2. In a large bowl, toss the chicken wings with garlic powder, smoked paprika, salt, and black pepper until evenly coated. (Tip: Use your hands for this step to really massage those spices into every nook.)
3. Arrange the wings on a baking sheet lined with parchment paper, leaving space between each for even cooking.
4. Bake for 45 minutes, flipping the wings halfway through, until they’re golden and crispy. (Tip: Keep an eye on them after the 30-minute mark to avoid over-browning.)
5. While the wings bake, whisk together the hot sauce and melted butter in a small bowl until fully combined. (Tip: Adjust the ratio to your heat preference—more butter for milder, more sauce for fiery.)
6. Once the wings are done, immediately toss them in the hot sauce mixture until fully coated.
7. Serve hot, with celery sticks and blue cheese dressing on the side for that classic combo.

Unbelievably, these wings strike the perfect balance between fiery and buttery, with a crisp exterior that gives way to juicy, flavorful meat. Try serving them atop a pile of crispy fries for an indulgent twist that’s sure to impress.

Chicken and Okra Soup

Zestfully, let’s embrace the warmth of a bowl that feels like a hug, a Chicken and Okra Soup that whispers comfort with every spoonful. It’s a dish where simplicity meets depth, and every ingredient plays its part in harmony.

Ingredients

• 1 lb chicken thighs, bone-in (I find they add more flavor than breasts)
• 2 cups okra, sliced (fresh is best, but frozen works in a pinch)
• 1 large onion, diced (yellow onions are my go-to for their sweetness)
• 3 cloves garlic, minced (because more garlic is always better)
• 4 cups chicken broth (homemade if you have it, but store-bought is fine)
• 1 tbsp extra virgin olive oil (my kitchen staple for sautéing)
• 1 tsp smoked paprika (for that subtle depth)
• Salt and pepper (to season, but we’ll be specific in the steps)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the chicken thighs, skin side down, and cook until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same pot, add the diced onion and cook until translucent, about 3 minutes, stirring occasionally.
4. Add the minced garlic and smoked paprika, cooking for another minute until fragrant.
5. Return the chicken to the pot, add the chicken broth, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
6. Remove the chicken, shred the meat, and return it to the pot, discarding the bones.
7. Add the sliced okra and simmer uncovered for 10 minutes, or until the okra is tender but still bright green.
8. Season with 1/2 tsp salt and 1/4 tsp pepper, then taste and adjust if needed.

Vibrant and comforting, this soup balances the earthiness of okra with the richness of chicken, creating a melody of flavors. Serve it with a slice of crusty bread to soak up every last drop, or over a bed of steamed rice for a heartier meal.

Chicken Egusi Soup

How often do we find ourselves craving something deeply comforting yet entirely new to our palates? Chicken Egusi Soup, with its rich, nutty base and tender pieces of chicken, offers just that—a hug in a bowl, blending tradition with the warmth of home cooking.

Ingredients

• 1 cup egusi (melon seeds), ground to a fine powder—I find the pre-ground version saves time without sacrificing flavor.
• 2 lbs chicken thighs, bone-in for richer broth—skin removed if you’re watching fats.
• 3 cups spinach, roughly chopped—baby spinach works wonders here for its tenderness.
• 1/2 cup palm oil—its vibrant color and unique taste are irreplaceable, though I’ve experimented with blending it with olive oil for a lighter version.
• 1 large onion, diced—yellow onions are my go-to for their perfect balance of sweetness and bite.
• 2 scotch bonnet peppers, finely chopped—adjust to your heat preference, but they’re essential for authenticity.
• 3 cloves garlic, minced—because what’s a soup without garlic?
• 4 cups chicken broth—homemade is golden, but a good quality store-bought works in a pinch.
• 1 tbsp crayfish powder—this is the secret umami booster.
• Salt to taste—I prefer sea salt for its clean, sharp flavor.

Instructions

1. In a large pot, heat the palm oil over medium heat until it’s shimmering but not smoking—about 2 minutes.
2. Add the diced onions and minced garlic, sautéing until they’re translucent and fragrant, roughly 3 minutes. Tip: Stir constantly to prevent burning.
3. Stir in the ground egusi and crayfish powder, toasting them lightly with the onions and garlic for about 2 minutes. This step unlocks their nutty flavors.
4. Add the chicken thighs, turning them to coat in the egusi mixture, then pour in the chicken broth. Bring to a boil, then reduce to a simmer, covering the pot. Let it cook for 25 minutes, or until the chicken is tender and cooked through.
5. Remove the chicken thighs, shred the meat off the bones, and return it to the pot. Tip: Shredding the chicken ensures every spoonful is meaty and satisfying.
6. Add the chopped spinach and scotch bonnet peppers, simmering for another 5 minutes until the spinach is wilted but still vibrant. Tip: Adding the greens last preserves their color and nutrients.
7. Season with salt to taste, then let the soup sit for 5 minutes off the heat to allow the flavors to meld beautifully.

As you ladle the Chicken Egusi Soup into bowls, notice how the egusi thickens the broth to a velvety consistency, while the spinach adds a fresh contrast. Serve it with a side of pounded yam or steamed rice for a meal that’s as nourishing as it is soul-satisfying.

Chicken and Spinach Stew

Wandering through the kitchen on a quiet evening, I find myself drawn to the comforting embrace of a simmering pot, where chicken and spinach meld into a stew that feels like a warm hug. It’s a dish that carries the simplicity of home cooking, yet each spoonful is a reminder of the beauty in the basics.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity depth)
• 1.5 pounds boneless, skinless chicken thighs (they stay juicier than breasts)
• 1 large onion, diced (I love the sweetness it brings)
• 3 garlic cloves, minced (because more garlic is always better)
• 1 teaspoon ground cumin (for that earthy warmth)
• 1/2 teaspoon smoked paprika (adds a subtle smokiness)
• 4 cups fresh spinach (packed, it wilts down so much)
• 2 cups chicken broth (homemade if you have it)
• Salt to taste (I start with 1/2 teaspoon and adjust)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the chicken thighs, seasoning with salt, and brown on both sides, about 5 minutes per side. Remove and set aside.
3. In the same pot, add the diced onion and cook until translucent, about 4 minutes, stirring occasionally.
4. Stir in the minced garlic, cumin, and smoked paprika, cooking for 1 minute until fragrant.
5. Return the chicken to the pot, add the chicken broth, and bring to a simmer. Cover and cook for 20 minutes.
6. Uncover, add the spinach in batches, stirring until wilted, about 2 minutes.
7. Adjust salt if needed, then remove from heat.

Every spoonful of this stew is a tender melody of flavors, with the chicken falling apart at the slightest nudge and the spinach adding a fresh contrast. Serve it over a mound of fluffy rice or with a slice of crusty bread to soak up every last drop of the broth.

Chicken Puff Puff

Now, as the evening light fades, I find myself drawn to the comforting embrace of cooking, to the simple joy of creating something delicious from scratch. Today, it’s the turn of Chicken Puff Puff, a dish that marries the lightness of puff pastry with the hearty satisfaction of chicken, a recipe that feels like a warm hug on a cool evening.

Ingredients

• 2 cups all-purpose flour (I always sift mine for extra fluffiness)
• 1 cup cooked chicken, shredded (leftover roast chicken works wonders here)
• 1/2 cup unsalted butter, chilled and cubed (the colder, the better for that perfect puff)
• 1/4 cup whole milk (room temperature blends more smoothly)
• 1 tsp salt (I prefer sea salt for its subtle crunch)
• 1 egg, beaten (for that golden glaze)

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even baking.
2. In a large bowl, combine the sifted flour and salt, then add the cubed butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
3. Gradually add the milk, stirring until a soft dough forms. Tip: Overworking the dough can make it tough, so mix just until combined.
4. Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Cut into circles using a 3-inch cutter.
5. Place a small amount of shredded chicken in the center of each circle. Fold the dough over the filling, sealing the edges with a fork.
6. Brush each puff with beaten egg for a glossy finish. Tip: This step is crucial for that beautiful golden color.
7. Bake on a parchment-lined tray for 20-25 minutes, or until the puffs are puffed and golden. Tip: Keep an eye on them after 15 minutes to prevent over-browning.

Zesty and golden, these Chicken Puff Puffs emerge from the oven with a crisp exterior that gives way to a tender, flavorful filling. Serve them warm, perhaps with a side of sweet chili sauce for dipping, and watch as they disappear before your eyes.

Chicken and Beans Porridge

On a quiet evening like this, when the world seems to pause, I find comfort in the simplicity of chicken and beans porridge. It’s a dish that whispers of home, of warmth, and of the gentle blending of flavors that only time can achieve.

Ingredients

• 1 cup dried white beans (soaked overnight, they plump up like little clouds)
• 2 boneless, skinless chicken breasts (I find they stay tender and juicy)
• 4 cups chicken broth (homemade if you have it, it makes all the difference)
• 1 medium onion, finely chopped (the sweetness it adds is irreplaceable)
• 2 cloves garlic, minced (because what’s a dish without garlic?)
• 1 tsp salt (just enough to enhance the flavors)
• 1/2 tsp black pepper (freshly ground, it’s worth the extra effort)
• 2 tbsp olive oil (extra virgin, my kitchen staple)

Instructions

1. In a large pot, heat the olive oil over medium heat until it shimmers slightly.
2. Add the chopped onion and minced garlic, sautéing until they’re soft and fragrant, about 3 minutes.
3. Add the chicken breasts to the pot, browning them on each side for about 2 minutes per side.
4. Pour in the chicken broth and add the soaked beans, salt, and pepper. Bring to a gentle boil.
5. Reduce the heat to low, cover the pot, and let it simmer for 1 hour. Stir occasionally to prevent sticking.
6. After an hour, remove the chicken breasts, shred them with two forks, and return the meat to the pot.
7. Continue to simmer uncovered for another 30 minutes, or until the porridge reaches your desired consistency.

Finally, the porridge should be creamy, with the beans tender and the chicken meltingly soft. The flavors deepen as it sits, making it even better the next day. Serve it with a sprinkle of fresh herbs or a dash of hot sauce for a little kick.

Chicken and Vegetable Stir Fry

Under the soft glow of the kitchen light, there’s something deeply comforting about the sizzle of chicken meeting the pan, a melody that promises a meal both nourishing and vibrant with color.

Ingredients

• 1 lb boneless, skinless chicken breasts, sliced into thin strips (I find the texture better when sliced against the grain)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup broccoli florets (fresh, for that crisp bite)
• 1 red bell pepper, sliced (adds a sweet contrast)
• 2 cloves garlic, minced (because more garlic is always better)
• 1 tbsp soy sauce (low sodium, to control the saltiness)
• 1 tsp ginger, grated (fresh ginger wakes up the dish)
• 1/2 cup chicken broth (homemade if you have it, for depth)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the chicken strips, spreading them out in the pan to ensure even cooking. Cook for 5-6 minutes, turning once, until golden and just cooked through.
3. Tip: Don’t overcrowd the pan; cook in batches if necessary to avoid steaming the chicken.
4. Remove the chicken and set aside. In the same pan, add the broccoli and bell pepper. Stir-fry for 3-4 minutes until the vegetables are bright and slightly tender.
5. Tip: Keep the heat high to get a nice char on the vegetables without overcooking them.
6. Push the vegetables to one side of the pan. Add the garlic and ginger to the cleared space, sautéing for about 30 seconds until fragrant.
7. Return the chicken to the pan. Pour in the soy sauce and chicken broth, stirring to combine everything. Let it simmer for 2 minutes to meld the flavors.
8. Tip: A splash of broth can deglaze the pan, picking up all the flavorful bits stuck to the bottom.

Zesty and vibrant, this stir-fry dances between the tender juiciness of the chicken and the crisp freshness of the vegetables. Serve it over a bed of fluffy jasmine rice or twirl it into noodles for a delightful twist.

Chicken and Coconut Rice

Perhaps there’s no dish quite as comforting as Chicken and Coconut Rice, a melody of tender chicken and fragrant rice that whispers of lazy Sundays and the gentle hum of the stove.

Ingredients

• 2 cups jasmine rice (the fragrance is unmatched, truly)
• 1 can (13.5 oz) coconut milk (full fat, for that creamy dreaminess)
• 1.5 lbs chicken thighs (bone-in, skin-on for maximum flavor)
• 1 tbsp coconut oil (it’s my little nod to the tropics)
• 2 cloves garlic, minced (because garlic is life)
• 1 tsp salt (just the right amount to dance with the coconut)
• 2 cups chicken broth (homemade if you have it, but no stress)

Instructions

1. In a large pot, heat the coconut oil over medium heat until it shimmers, about 2 minutes.
2. Add the chicken thighs, skin side down, and sear until golden brown, about 5 minutes per side. Tip: Don’t rush this step; the browning adds depth.
3. Remove the chicken and set aside. In the same pot, sauté the garlic until fragrant, about 30 seconds.
4. Add the rice, stirring to coat it in the oil and garlic, toasting lightly for 2 minutes. Tip: This toasting step is key for nutty, flavorful rice.
5. Pour in the coconut milk and chicken broth, stirring to combine. Bring to a gentle boil.
6. Return the chicken to the pot, nestling it into the rice. Cover and reduce heat to low. Simmer for 25 minutes. Tip: Resist the urge to peek; letting the steam work its magic is crucial.
7. After 25 minutes, remove from heat and let it sit, covered, for 5 minutes to finish steaming.

Now, the chicken should be falling-off-the-bone tender, and the rice, luxuriously creamy with a hint of coconut. Serve it with a sprinkle of fresh cilantro or a wedge of lime for a bright contrast. Never underestimate the power of this dish to turn an ordinary evening into something a little more special.

Conclusion

We hope this roundup of 18 Spicy Nigerian Chicken Recipes has inspired you to bring some bold flavors into your kitchen! Each dish offers a unique taste of Nigeria’s rich culinary tradition. Don’t hesitate to try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!