African Chicken Stew and Coconut 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; the flavor just can’t be beat. That said, the best stew is the stew you like the best.

I’ve made this before, but I cannot help but revisit this stew. This time, paired with coconut rice. Frying or browning the chicken is customary. However, you can skip this part altogether for a no-fuss weeknight meal. I do it all the time and still enjoy an exquisitely flavorful stew. And one of my readers shared this super simple recipe.

Ingredients

1. Chicken is the preferred protein for this stew. But it would also be delicious with duck or turkey.
2. Stew Base – Tomatoes (canned, fresh, or both): Roma tomatoes are best because they’re dryer and more flavorful for a thicker stew. What I like most about them is lower acidity. Tomato puree (to intensify flavor without adding liquid), onions, garlic, ginger, parsley, and basil go in the blender with the tomatoes for the base. Chicken broth adds liquid and flavor.
3. Seasonings – Paprika, thyme, white pepper, and salt to taste are perfect. But you can add curry, bay leaf, etc., to make it your own. celery, bell peppers,
4. Vegetables – Carrots, celery, green beans, bell peppers, and any veggie you’d like to add for nutritional and flavor value.

How to Make African Chicken Stew

• Season chicken with salt and pepper. Set aside.
• Base – Puree tomatoes, onions, garlic, ginger, parsley, and basil in a blender.
• Simmer – Pour the tomatoes into a large saucepan. Add the tomato puree, paprika, thyme, white pepper, and any other spice 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.
• Cook the Chicken – Heat a large stockpot over medium heat and add oil. When it’s hot, add the chicken and sauté, stirring frequently. Scrape the browned bits from the bottom of the pot and keep stirring until the chicken browns.
• Assembly – Add the chicken and bell pepper to the stew pot with about ¼ cup of oil. Cook for 5-10 minutes, then adjust seasoning and consistency to taste with salt, pepper, and chicken stock.
• Serve – Remove from heat, serve over coconut rice, and garnish with chopped green onions. Enjoy!

 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.

What to Serve With African Stew

Savory coconut rice is a traditional side. But fufu and pounded yams go well with it, too.