Chicken Stew (African Style)
African Chicken Stew – a stew like no other. It’s easy, aromatic and flavorful with a thick rich tomato-based sauce. Great weeknight meal. Pair it with warm rice and plantains and you’ll have your new favorite chicken dinner!
Stews have always been a part of the cuisine in Africa specifically in West African countries like Ghana, Nigeria, Sierra Leone, and my home country Cameroon. They are also popular in some East African Countries like Kenya. There are all kinds of stews – beef, oxtail, and fish and, of course, these deeply-flavored chicken stew.
I have encountered many variations of stews through the years and I love them all, to be honest. But what makes it African-style is that it starts with browning the chicken that gives the stew extra flavor. You may choose to omit this part to cut down on the use of oil.
How to Make Chicken Stew the African-style?
Tomato-based dishes are a big thing in most African countries. We just love that acidic and sweetness flavor profile you get in a tomato-based stew.
Now after browning the chicken, this stew is followed by slowly simmering tomatoes and onions. You can use canned tomatoes, fresh or puree tomatoes.
I like to use Roma tomatoes when I can. They are less acidic and reduces the cooking time but I often use canned tomato sauce. In my opinion, a good African stew is one that has a noticeable tomato presence without the sharp taste. A few added spices like curry, thyme, paprika, and onions helps in this process. Yielding an intensely flavorful yet balanced sauce.
While some stews may take a long time to cook, the actual preparation is simple and straight forward with AMAZING results. Trust me, you’ll want seconds and thirds of this.
How Long Can You Keep Chicken Stew in the Fridge?
This type of stew usually is good for 1-2 days in the fridge in an airtight container. Just simply reheat it through on the stovetop when serving.
What to Serve with Chicken Stew?
Stews were once considered a MUST have for Christmas tables in Cameroon. – A festive meal. Each home, cooking up their own variation, for friends and family to savor. It pairs well with white rice or any starchy side (plantains, yams,). Below are just few of our favorite dishes to pair with this scrumptious dinner.
More Stew Recipes to Explore
- Slow Cooker Jamaican Brown Stew Chicken
- Brunswick Stew
- Hot Pot Potatoes (African Stewed Potatoes)
- Maafe (Peanut Stew)
- Jamaican Oxtail Stew
- Fish Stew
How to Make Chicken Stew (African Style)
Season chicken with, salt, pepper, and Creole seasoning. Set aside.
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.
If using fresh tomatoes, blend tomatoes, onions, garlic, and onions. Pour the tomatoes blend in the pot of chicken, bring to a boil and let it simmer until tender (depending on the chicken) about 20- 30 minutes, frequently stirring the saucepan to prevent burns. If using tomato sauce; add the onion, sauté until tender, about 4-5- minutes. Pour tomato sauce, curry powder, smoked paprika, thyme, bay leaf, garlic, and bouillon powder. Bring to a boil and let it simmer for about 20-30 minutes. Add about 2 cups of water to the pan.
Add carrots, green onions, parsley. Cook for another 5 minutes. Adjust the thickness of soup with water or stock. Season with salt according to preference. Remove bay leaf. Serve over warm rice.
Watch How To Make It
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This post was first published in September 2013 and has been updated with new photos, write up and a video.
Chicken Stew (African-Style)
Ingredients
- 3-3½ pound (1.5kg) chicken, cut in pieces
- Salt and pepper to taste
- 1-2 teaspoons (4-8g) Creole seasoning
- ¼–½ cup (62-125g) oil (canola, olive, or vegetable oil)
- 5-6 Roma tomatoes (or 2 cups tomato sauce)
- 1 medium onion, sliced
- 1 tablespoon (8g) garlic, minced (3-4 cloves)
- 1½ teaspoon (1.5g) dried thyme
- 1 tablespoon (7g) smoked paprika
- ¼ teaspoon (0.5g) curry powder
- 1 bay leaf
- 1 tablespoon Maggi or bouillon (chicken-flavored)
- 2 cups (475ml) water
- 2 green onion, chopped (whites and green parts)
- 3 tablespoon (12g) parsley
- 1-2 cups (130-250g) carrot, sliced
Instructions
- Season chicken with salt, pepper, and Creole seasoning. Set aside.
- Heat oil in a large pot over medium heat until hot, and then add the chicken and sauté, stirring frequently and scraping any browned bits off the bottom of the pot until the chicken is brown.
- If using fresh tomatoes, blend tomatoes, onions, and garlic.
- If using tomato sauce, saute the onion and garlic until tender (4-5 minutes).
- Pour the tomato blend (or sauce, onion, and garlic) into the pot of chicken, add the thyme, smoked paprika, curry powder, bay leaf, and bouillon, bring to a boil, and let it simmer until tender (depending on the chicken), 20-30 minutes, frequently stirring to prevent the stew from sticking to the bottom of the saucepan.
- Add carrots, green onions, and parsley. Cook for five more minutes. Adjust the thickness of the stew with water or stock.
- Season with salt according to preference. Remove bay leaf.
- Serve over warm rice.
Tips & Notes:
- You can throw in other vegetables, like potatoes or sweet potatoes, into this dish towards the last 15-20 minutes of cooking.
- You may use bone-in chicken breast for this dish. Or a rotisserie chicken, provided you add the chicken towards the last 15 minutes of cooking.
- For a little kick, you may add a bit of cayenne pepper.
- When using a crockpot, brown the chicken first, then add onions and tomato blend. Saute for about 5 minutes and finish it off in the crock pot for 3-4 hours on high.
- I used canola oil for this recipe, and I would not recommend palm oil for this one.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition Information:
Point of correction.
In the post you refer to Kenya as a West African country. I’m fairly sure you know it’s not and it was a mistake, but much of the world probably doesn’t know this. So I just wanted to point that out.
Hi Tricia! Definitely a mistake. Thanks for pointing out to me- will update post.
Hi! This looks great. Which oil would you recommend using for this recipe? Canola?
Yes, that’s what I use.
Have you ever tried this in a crockpot?
After browning the chicken. Add onions and tomato blend. Saute for about 5 minutes and finish it off in the crock pot. About 3-4 hours on high.
Thank you! I tried it in the crockpot and it was delicious!
Hi Imma! I have been following your website for some time now. I’m South African and my boyfriend is Cameroonian. I made this dish for him today – first thing he asked was “how did you make this….. this is a Cameroonian dish”. I fried tha chicken in a pot with some cajun spices. I then blended tomatoes, onions, garlic and chilli. I dissolved the maggie cube in hot water and added to the tomatoe mixture. I cooked that and added 2 tbsps of tomato paste and cooked for about 25 minutes. I served it with rice and it was a winner! I’m a chef by profession but my favourite guests to serve are my family and friends. I have tasted Ndolé ad Eru soup from his friends and can’t wait to make those too!
AWESOME!!! So glad you got to impress him. Thank you for taking the time to share this with me. Always puts a smile on my face. You are in a for a treat with ndole and eru. He is going to flip…
This a great recipe thanks for sharing it. Everyone went back for second even my pickie eater.
Awesome! Thanks for taking the time to share this with me.
Hi
I was just wondering if you could tell if the Maggi or bouillon granules, chicken or vegetable? Can’t wait to make this.
Thanks
I usually just go with what I have in my pantry. 9 out 10 times it’s chicken bouillon powder .
Absolutely delicious! Thank you ☺
My Pleasure!!
Hi Imma,
Is it possible to use gencent,especially if i want to make sandwich chicken stew and serve it in bread.
It is matter of personal taste. I really don’t like it in my stews unless it’s Njangsa stew. I would say start with very little.
I took a Swahili class back in the 80s. When the course was over we had a party and made something very similar to this with fried spinach and coconut rice. The main difference is the pieces of chicken were cut through the bone into very small pieces (so that everyone in the village could get a piece). It was annoying to find so many tiny bone pieces in the stew, but the flavor was amazing! I’ve tried it both ways, one way is easier to eat, the other is even more delicious.
What never ceases to amaze me is how in so many culture we use the same ingredients in ways true to all so different palletes…
Totally agree with you Bruce!
Just the way we make it too. Sharing with my friends.
Thanks Bintu!
The seasoning in this recipe sounds so delicious! We have a dish called African chicken in China but it’s nothing like this. Very interesting to know you can use curry powder with the thyme and parsley. Yum!
How interesting! Would have to research that and see if it compares to this one. Curry. thyme and parsley really pair well together. Thanks Maggie
Hearty stews like this are definitely on the agenda right now – the winter weather here demands it! I must make this recipe. Looks SO flavoursome and I can imagine smells divine.
It is prepared throughout West Africa and some East African Countries with each having their own variation.
Really good. What country’s cuisine does this dish come from?
Hello, I used to live in Nigeria and am going to make this for my friends next week 🙂 what kind of oil do you use? Is Palm oil a good idea? Also, since I’m making fish pepper soup as a starter, I’ll have some crayfish leftover.. Do you suggest adding some?
Thanks!
Sarah, I used canola oil- I would not recommend palm oil. Honestly, I have never made stew with crayfish. I would say hold off on the crayfish, this stew is really flavorful. Please let me know how it works for you. Thanks.
Dear Immaculate,
Hello. Is it possible for you to post pictures of the process like you did with the jallof rice. I know it may be asking much, but it was helpful to see what each step should look like with the rice. Thanks.
Sincerely,
Henry Djomgoue
Henry, I will do so next time I make this stew. Happy New Year
This was so good. I loved the fact that it uses fresh ingredients. I went Easy on the paprika and the other spices. Other than that it’s delicious. I paired it up with kale and rice. Yummmyyy…
I was thinking of making kale.with it as well. I will be making this for.me and 4 of my sons tomorrow.
Kale would be a great addition. Happy Cooking !!!
This looks great! How much smoked paprika would you recommend? You don’t specify in the recipe.
Keryl,1 tablespoon paprika. Thanks
I adore stew.. have u tried using both canned tomatoes and puree ? It’s give another lovely taste . Takes for time but lovely. I blend my tomatoes with ginger,garlic ,onions then pot it in a small pot but on fire and let it boil until it’s completely chickens , no water remaing inside. Then in another pot fry onions then add tomatoes puree let it cook for say 5min while stirring occasionally , then add ur boiled blended tomatoes , stir add chicken stock , fried chicken and every other seasoning as well as a cup of water. Leave to cook until water dries off. Just sharing a other method.
Lucrese that is a must try for me , will definitely give it a try. Thanks for sharing!
My roommates are from Congo their mom cooked this for us when she came to stay I’m thinking of making it bc was really good. How do you think it would be if I broiled the chicken for part time then mix it with the sauce?
I hear you Kennedy! Chicken stew is everyone’s favorite . Am making some this weekend for the kids. I have tried it out before, broil first and then finish in the sauce and it works just fine- I might just do that. Happy Cooking
This is my First time and I’m in delights it taste so good
Awesome! Thanks for the feed back!