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.
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