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.

Ingredients

▢3-3 ½ pound (1362g-1589g) chicken cut in pieces

▢salt and pepper to taste

▢1-2 teaspoons (4g-8g) Creole Seasoning

▢¼-½ cup (62.5g-125g) oil (canola, olive or vegetable oil)

▢5-6 Roma tomatoes or 2 cups tomato puree

▢1 medium onion , sliced

▢1 tablespoon (8g) minced garlic (about 3-4 cloves)

▢1 ½ teaspoon (1.5g) dried thyme

▢1 tablespoon (7g) paprika

▢¼ teaspoon (0.5g) curry powder

▢1 bay leaf

▢1 tablespoon maggi or bouillon granules

▢2 cups (474ml) water

▢2 green onion chopped whites and green parts

▢3 tablespoon (12g) parsley

▢1-2 cups (128g-256g) sliced carrots

Instructions

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.

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