African Chicken Stew and Coconut Rice
This tasty chicken stew is smothered in a savory aromatic tomato sauce, the African way. Serve it with coconut rice for a no-fuss, quick, and easy weeknight meal!
Stews are a household favorite in both East and West African countries. And no African party would be the same without some sort of stew. Besides, they’re quick and easy to put together, and kids love them – especially when paired with rice.
What Makes the Best Stew?
There are so many ways of making stews, with each person claiming to have the best. My all-time favorite is chicken stew because the mild flavor pairs with just about everything. And it’s cheaper than beef. That said, the best stew is the one you like the best.
I’ve made this dish many times, but I cannot help but revisit it. Pairing chicken with coconut rice is classic. You can skip the searing for a no-fuss weeknight meal if you want. I do it all the time and still enjoy an exquisitely flavorful stew.
How to Make African Chicken Stew
- Puree the tomatoes, onions, garlic, ginger, parsley, and basil in a blender, and set it aside. (Photo 1)
- Season the chicken with salt and pepper, then sear it in as little or as much oil as you want in a pot or Dutch oven. Use a little of the chicken broth to deglaze the pan. (Photos 2-3)
- Remove the chicken from the pan and set it aside. Scrape the brown bits into the broth because that’s flavor. (Photo 4)
- Sauté the diced onions in the oil and chicken drippings until translucent.
- Pour the tomatoes into the same pan. Add the tomato paste, paprika, thyme, white pepper, and the rest of the chicken stock. Bring it to a boil and simmer, stirring occasionally to prevent burning, for 20-30 minutes. (Photos 5-7)
- Add the chicken and bell pepper to the stew pot. Cook for 5-10 minutes, then adjust seasoning and consistency to taste with salt, pepper, and chicken stock. (Photo 8)
- Make the coconut rice (recipe below), serve it with the stew, and garnish with chopped green onions. Enjoy! (Photos 9-12)
Tips and Tricks
- A good African stew has a noticeable tomato presence without the sharp acidity.
- If your stew is too acidic, add ½ a teaspoon of curry to help reduce or mask acidity.
- We use a lot of oil in Africa, but I’ve learned to reduce the amount, and it still tastes great.
Make-Ahead and Leftovers
Like most stews with a heavy tomato presence, this dish tastes even better the next day. It will last in the fridge 3-4 days for easy meal prep, and it freezes well for 3-4 months. The coconut rice also keeps well in the fridge and freezer, though you may need to add more broth or water if it gets too dry.
What to Serve With an African Stew
Savory coconut rice is a traditional side. But fried plantains, fufu, and pounded yams go well with it, too.
More Fabulous African Stews to Enjoy
By Imma
This blog post was originally published in June 2014 and has been updated with additional tips and new photos.
African Chicken Stew
Ingredients
The Tomato Base
- 4-5 Roma tomatoes (any tomato works, but Romas have less liquid)
- 1 medium onion, coarsely chopped
- 4-5 cloves garlic
- 1 teaspoon (5g) chopped ginger
- ½ red bell pepper, seeded and coarsely chopped
- ¼ cup (6-7g) fresh parsley
- 2-3 large leaves basil
The Chicken Stew
- 3½-4 3½-4 pounds (1.5-2kg) chicken, cut into pieces
- salt and pepper to taste (4-5 grams salt per pound)
- additional optional seasonings (2 cloves minced garlic, a teaspoon minced ginger, and a tablespoon of Creole seasoning)
- 1-2 tablespoons (15-30g) oil
- 1 medium onion, diced
- 1 6-ounce can tomato paste
- 1 teaspoon (2g) smoked paprika
- 1½ teaspoons (2-3g) dried thyme
- ½ teaspoon (2g) white pepper
- 2 cups (475ml) chicken broth or 1 tablespoon chicken bouillon powder in 2 cups of water
- 1 small bell pepper, sliced
- 6 cups (1,200g) cooked coconut rice (recipe in notes)
- 2 green onions, chopped (whites and green parts)
Instructions
- Puree the tomatoes, an onion, garlic, ginger, parsley, and basil in a blender, and set it aside.
- Season chicken with salt and pepper. Optionally, add more garlic, ginger, and Creole seasoning.
- Heat a large stockpot or Dutch oven over medium heat and add oil. When it's hot, sear the chicken, stirring frequently. Scrape the browned bits from the bottom of the pot and keep stirring until the chicken browns.
- Remove the chicken from the pan and set it aside.
- Add the diced onion to the oil and chicken drippings in the pan and saute until translucent.
- Pour the pureed tomato mixture into the pan, then add the tomato paste, paprika, thyme, white pepper, and any other spices with about 2 cups of chicken stock. Bring the stew base to a boil and simmer, stirring occasionally to prevent burning, for 20-30 minutes.
- Return the chicken to the pot, and add the bell pepper. Cook for 5-10 minutes or until the chicken is tender. Adjust seasoning and consistency to taste with salt, pepper, and chicken stock.
- Remove from heat, serve over coconut rice, and garnish with chopped green onions. Enjoy!
Tips & Notes:
- 2 cups (390g) long-grain rice
- 2 cups (475ml) coconut milk (homemade or a 14-ounce can)
- 2 cups (475ml) chicken stock or water
- 2 bay leaves
- 1-1½ teaspoon (5-8g) salt
- Rinse and drain the rice. Add it to a saucepan.
- Pour in the coconut milk, broth, bay leaves, and salt, and bring it to a boil over high heat. Stir, lower the heat to a simmer, and then cover the saucepan tightly with the lid. Continue cooking for 15-18 minutes.
- Take the saucepan off the heat and let it rest for about 10 minutes, covered. Fluff the rice with a fork and serve.
- A good African stew has a noticeable tomato presence without the sharp acidity.
- If your stew is too acidic, add ½ a teaspoon of curry powder or baking soda to help mask or reduce the acidity.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
I made this last night and almost cried because it was soooooo delicious. Very flavorful!!!
You just made my day, girl. Thank you for the lovely feedback.
It’s a special day today!
I will definitely try this recipe
Yes please! And let me know how it works for you. =)
This recipe sounds delicious! My family is no stranger to eating different types of foods such as Asian, Middle Eastern, Indian, Italian, Mexican, etc. but one thing we haven’t really had much of is African food. One of the co op grocery stores in the city we live in had East African food on their hot bar a few weeks ago and I tried some and now I can’t get it out of my mind.
I’m going to give your recipe a try this week, with a few tweaks. I make chicken broth every week (been doing it for over 1/2 a decade now). We eat the chicken plain, or turn the broth into soup and add the chicken to that. But we are all pretty tired of plain, stewed chicken! I’m going to make a pot up of the sauce in your recipe and add the stewed chicken to it, simmer it for the 10 minutes or so, maybe add in a few other veggies like carrots, potato, or sweet potato too, as I want to make it a full meal with some veggies. Don’t know if that makes it less “authentic”, so maybe that will make it more of a “fusion” cuisine recipe? Thanks for the inspiration!!! And Happy New Year!
Happy New Year to you too Nancy! Am sure it’s going to be Amazing! Glad I could have been of help
I’m a cook in a school kitchen. We are having a African day. In a weeks time.
I’m going to do your chicken stew. Hope mine taste and looks as you as yours does
I bet it’s going to taste even better! You are going to NAIL IT! Thanks for taking the time to share your thoughts Sue.
I don’t think parsley leaves, basil leaves and paprika are being sold in Nigeria…
These herbs might be available depending on your neighborhood. Am sure the big super markets do carry them. Just around. You can easily make this stew without any herbs and it will still taste good.
Wow! I’m new here but like what am seeing here,I will try some of them
Awesome! Do let me know which ones work out best for you.
Hi, I just found you after visiting Yummly. I left there to find this recipe of your. It was DELICIOUS! Looking forward to trying more. Thank you Imma.
Correction – I left there to find this recipe of yours….
My pleasure Reh! Thanks for taking the time to share your thoughts.
Peace and Blessings! I tried this recipe, It is real soul food! Fresh, Delicious, Filling! We love it! Thanks!
This recipe is sooooo good! It has become one of my staple African recipes! My husband who is a native Ghanian thinks that it is delish!
Aww Keisha. Thanks for taking the time to leave feedback!
wow
I live in Oklahoma.I had neighbors years ago.It was 2 African men from France.They made this stew,or one like this for my mom and I…served over rice.It was spicy,but very good!I decided to search for one like they made us,and came across yours.I have it cooking now,and it smells very good.Can’t wait to have mom over tomorrow to eat this wonderful dish!Thank you so much for sharing this recipe.I love it already!
Aww thanks Pamela! Do let us know how your mom liked it !
Hi Imma, I can’t thank u enough for ur wonderful recipes which have been a hit in our household. I want to try this chicken stew recipe but I’m not sure what size can to use for the tomato purée (will it be 8 or 14oz)? Eagerly awaiting ur response, thanks. P.S. I noticed that some of ur other African stew recipes don’t also specify wat size can of tomato sauce/purée to use, I will really hate to ruin ur lovely recipes by guessing wrong thanks in advance.
Aww, thanks Leila! 8 or 14 ounce does the Job. IF you have a bigger chicken go with 14 ounce . Do let me know how it works out for you. Thanks again!
Hi Imma, this recipe is def pinned now, I’m so excited at how it turned out n d whole family loved it too, thanks once again!!
Glad it was a hit with the family. Thanks for the feedback!
Am looking for the green rice posted in one of your recipes. Its 2015 and am going to try am evolve my pallet. Any sengalese recipes? Many thanks for posting the different types of greens. Will absolutely try them
Yes, I do have this Thieboudienne /ceebu jen (Poisson au riz) http://africanbites.com/?p=792 and Yassa chicken http://africanbites.com/?p=921. Let me know how it turns out!
I just cooked this and it was amazing. This chicken stew reminded me of home. Thanks. Definitely a keeper 🙂
I’m making this recipe this weekend. By the way are you in culinary school Imma. You are so creative. ..
I have not try the recipe jet but it’s looks good to me. I will try it this weekend and send u the outcome, keep posting.
Let me know how it works for you amos.
Do you have a recipe for chicken gizzard dear? I made some delicious chicken gizzard and shared it with my coworkers but now they are wanting the recipe and I don’t do well with writing one. The chicken gizzards that I made was saucy you can even eat it with rice. I just don’t know how to write a darn recipe for it.
Here is a chicken gizzard recipe with sauce.
You are soo right on with the representation of the stew. It just makes it a tastier look with the tomato paste!!
Gurrrrrl….those pictures make me want to lay in tha’ pot right next to that chicken. Bath my little caramel skin all that rich tomatoe-ey goodness. I am so making this! You should be shamed of yourself Imma— makin me salivate like that. Lol!
Marie, I love you girl. You just made me smile after crying over U.S.A defeat at the world cup. Let me know how you like it.Thanks for stopping by.
Half a teaspoon of what to reduce acidity? You omitted a word above.
Looks good though.
1/2 teaspoons curry.
How do you make savory coconut rice
Recipe updated.