Begin by seasoning the chicken pieces generously with salt, black pepper, paprika, curry powder, thyme, and chopped onion. Mix all the spices together to ensure the chicken is evenly coated. Cover the marinated chicken and let it sit for at least 30 minutes; this will enhance the flavor and tenderness of your Nigerian Chicken Stew.

In a large pot or Dutch oven, heat a few tablespoons of vegetable oil over medium-high heat. Once the oil is shimmering, carefully add the marinated chicken pieces, browning them on all sides for about 5-7 minutes until deep golden. This step not only infuses flavor but also gives the stew a beautiful color. Once done, remove the chicken and set aside.

Using a blender, puree the Roma tomatoes, red bell pepper, onion, and Scotch bonnet peppers until smooth. You can add a splash of water if needed to achieve a smooth consistency. This vibrant mixture will form the base of your sauce.

In the same pot where you seared the chicken, add a bit more oil if needed, and incorporate the tomato paste. Stir-fry the tomato paste for about 2 minutes until it darkens in color, enhancing its sweetness. Then, pour in the blended vegetable mixture and let it cook, stirring occasionally, for about 10 minutes until it thickens and the oil begins to separate.

Once the sauce has thickened, gently stir in the garlic powder, ginger powder, bouillon cube, and salt. Mix everything well for about 2-3 minutes, allowing the spices to meld into the rich sauce.

Reintroduce the seared chicken into the pot, covering it with the sauce. Reduce the heat to low, cover, and let the stew simmer for 25-30 minutes. Occasionally baste the chicken with the sauce to enhance flavor and keep it moist.

Once the chicken is cooked through and tender, remove the pot from heat. Garnish your Nigerian Chicken Stew with freshly chopped parsley or cilantro for a burst of color and freshness.