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 chili. Be very careful with it. This is a superhot chili 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 chili 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
Return to the Home Page
Questions and Suggestions about Cooking and Food
Do you have a question, or a helpful suggestion or a story to share that could benefit other cooking enthusiasts? Please feel free to share it with us!
Share your favorite recipes with the world!
Share your recipe - You got a favorite dish? Is there a recipe that your mum or your granny always cooked for you that you remember from your childhood? Share it with the world! The 20 most popular recipes of each month will be published on a dedicated page for everybody to see.