Hard Chicken – Nigerian Style Chicken in North America


Hard chicken/ old chicken

For My Nigerian folks abroad, if you ever have a craving for Nigerian style chicken,  the muscular free range stuff that you have to work hard to chow/chew. Here are some quick tips

Nigerian style chicken is sold in ethnic stores (Indian, Asian, and South American) and specialty meat stores with the tag: “Hard Chicken” or “Old chicken”. They are often sold Whole and frozen, you will have to defrost and cut them.

Cooking Tips:

  • Nigerian style chicken takes longer to cook, so give the chicken a quick boil prior to use
  • We can all agree that Naija style chicken is better fried, but if you are health conscious, try oven frying, you will use about 90% less oil and the chicken will come out crispy.
  • The chicken pictured below was boiled  in some water and spices; I then added some oil and suya spice and oven fried the chicken

 



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By |November 27th, 2012|14 Comments

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14 Comments

  1. TH March 23, 2016 at 7:53 am - Reply

    how do u add the oil to oven fry?

  2. CM November 13, 2013 at 3:45 pm - Reply

    Around here (Texas, US) it is just called hen. Had some at a Nigerian restaurant last night. Vietnamese stores also sell hen. Hen is tougher because it’s after the hens are too old to lay eggs.

  3. eya January 7, 2013 at 5:48 pm - Reply

    I can almost taste it. Looks yum yum.

  4. chic therapy December 6, 2012 at 7:15 pm - Reply

    Men, I cannot stand the tissue paper textured chickens dey sell in regular grocery stores. Nothing beats the Naija hard chicken o jare!

  5. Lara December 5, 2012 at 12:51 pm - Reply

    You find these easily in regular supermarkets, they call it STEWING HEN. Also hard beef is called stewing beef.In London they hang them up fresh in Brixton and Peckham Markets. In North America it is difficult to find them fresh. But Asian (Indian/Chinese) stores carry them as well as other Ethnic stores. I suppose if you live in the country close to farms or the Amish/Mennonite communities you can get them fresh directly from the smaller farms.

  6. rhapsody December 4, 2012 at 10:22 am - Reply

    lol, lol, lol, lol, we in Trinidad call this fowl, not hard chicken, hehe. There is a skill to cooking fowl because if you don’t get it right you’d be chewing till the end of time. For me, i use the pressure cooker and it as right as rain and ready to be devoured.

    Love the look of this chicken, yum
    hope you are well. Stay blessed.
    looking for the book.

  7. Myne Whitman November 27, 2012 at 2:34 pm - Reply

    I’ve not seen this around these parts. But most times I do oven fry my usual chicken. So wary of frying these days.

    • 9jafoodie
      9jafoodie December 5, 2012 at 4:06 pm - Reply

      why? fat content? have you tried acti-fry?

  8. Name November 27, 2012 at 9:09 am - Reply

    I’m coming for my own this weekend…..Keep my own oh

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