African Chicken Stew – tasty chicken dish smothered in a savory aromatic tomato sauce the African way served with coconut rice. A great no-fuss quick and easy weeknight meal!
Stews have become a household favorite in both East and West African Countries. An African party would not be the same without some sort of stew. Contrary to what people believe, they can be quick and easy to put together and kids love it – especially paired with rice.
There are so many ways of making stews out there, and each person claiming theirs is the best. My favorite of them all is chicken stew. The flavor from the chicken can be beat.
I know I have made this before but just cannot help but revisit this stew again . This time paired with coconut rice. Recipe here
It is customary to fry or brown the chicken however; you can completely skip this part – to make it a no fuss quick and easy weeknight meal. I do it all the time and still enjoy a really flavorful stew. This stew is a variety than one of my readers shared.
Here are some tips and guidelines for stews.
- A good African stew is one that has a noticeable tomato presence without the sharp taste.
- If your stew is too acidic add ½ a teaspoon of curry to help reduce or mask acidity.
- Tomatoes; you can use canned tomatoes, fresh tomatoes or both. Roma tomatoes is preferable because of its dry skin, it’s more flavorful and makes for a thick stew. The thing I like most is that it is less acidic.
- Onions: you can use any variety, couple with green onions. Chopped or puree together with tomatoes.
- Spices; There are few spices that are often used in stews depending on ones preference- curry, white pepper, paprika, garlic, bay leaf and ginger.
- Herbs: Commonly use herbs are basil, parsley, celery, and thyme.
- Vegetables- use any vegetables like carrots, green beans, green
Serve this with this savory coconut rice. Recipe featured here
- 3 1/2- 4 pound chicken cut in pieces
- 1 can tomatoes puree
- 4-5 roma tomatoes
- 1 medium onion sliced
- 4-5 garlic cloves
- 1 1/2 teaspoon dried thyme
- 1 teaspoon chopped ginger
- 1 teaspoons smoked paprika
- ¼ cup parsley
- 2-3 large basil leaves
- 1 tablespoon chicken bouillon powder
- 2 green onion chopped whites and green parts
- 1 small bell pepper slicked
- Salt and pepper to taste
- Season chicken with, salt and pepper. Set aside.
- Blend tomatoes, onions, garlic, ginger, parsley and basil leaves.
- Pour the tomatoes blend in to a large sauce- pan, add tomato puree, paprika, thyme, white pepper and any other spice with about 2 cups of chicken stock or water. Bring to a boil, and let it simmer stirring occasionally to prevent burns, for about 20-30 minutes.
- In a large pot, heat oil over medium heat, until hot, and then add the chicken and sauté stirring, frequently, any browned bits off the bottom of the pot, until chicken is brown. Add chicken, bell pepper to the pot of stew, with about ¼ -1/2 cup oil. Cook for about 5-10 minutes. Adjust seasonings and soup consistency to taste with salt pepper and chicken stock.