African Chicken Stew

This African Chicken Stew recipe is a delicious combination of juicy spiced chicken pieces and hearty ingredients like sweet potato, tomatoes, carrots, garlic, onions and peanut butter.

Chicken stews are popular in many parts of Africa and this chicken recipe although adapted to South African taste could as well be cooked in other countries of the continent.

Preparation time: 15 minutes 
Cooking time: at least 60 minutes
Resting time: 0 minutes
Total time needed: at least 1 H 15 minutes
Grade of Difficulty: standard

African Chicken Stew

  • 800 gram / 1.8 lbs. chicken pieces, cut into bite sized chunks
  • 1 tbsp peanut butter
  • 1 tsp paprika powder
  • 3 tbsp peanut oil
  • 2 tbsp coconut oil (optional - use peanut oil instead)
  • 1 x 410 gram / 14.4 oz can of peeled tomatoes
  • 1 ripe tomato, diced
  • 2 big carrots, peeled and diced
  • 1 big onion, peeled and diced
  • 1 small orange sweet potato, diced (optional - use red or white sweet potato instead)
  • 4 cloves of garlic, peeled and chopped fine
  • 1 cup of chicken broth
  • 1 tsp salt
  • 1 tsp plain paprika powder
  • 1 tsp cumin powder
  • 1 bay leaf
  • 1/2 tsp black pepper, freshly ground
  • 2 knife tips of  Carolina Reaper crushed chilli. Be very careful with it. This is a superhot chilli and although it has wonderful aromas you should use it sparingly in small amounts only to prevent your stew becoming to spicy. (Optional - If you can't get hold of Carolina Reaper chilli use 1/2 tsp. to 1 tsp. of cayenne pepper instead
  • Handful of Chives, chopped 


  • Switch stove onto medium heat and place a large pot onto the hot plate
  • Add oil to the pot and let it warm up
  • Add chicken pieces to the pot and braise them till browned on all sides
  • Spice chicken with salt, cumin, plain paprika powder and black pepper
  • Add onions, carrots, sweet potato, bay leaf, chilli and garlic to the pot, stir well, cover pot with lid and reduce the heat to low
  • Let all simmer for about 10 minutes or till onions are beginning to change color
  • Add tomatoes and chicken broth, cover partially with lid and let the stew gently simmer for 30 minutes
  • Sample a little of the stew and if desired adjust taste with more salt, pepper and or chilli

Serve hot with steamed turmeric rice.

Doro Wat - Traditional Ethiopian Chicken Stew with hard boiled eggs

Hot Ghanaian Chicken Stew with Steamed Rice and Okra

Exotic Chicken Soup

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