African Chicken Stew

– Course                   :      Chicken Stew
– Cuisine                   :     African
– Prep Time              :    20 minutes
– Cook Time             :    25 minutes
– Total Time             :     45 minutes


  • 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)
  • 1½ 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


1. Season chicken with, salt, pepper, and Creole seasoning. Set aside.

2. 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.

3. 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.

4.  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.

5.  Add carrots, green onions, parsley. Cook for another 5 minutes. Adjust the thickness of soup with water or stock.

6. Season with salt according to preference. Remove bay leaf.

7. Serve over warm rice.

1. You can throw in other vegetables, like potatoes or sweet potatoes, into this dish towards the last 15-20 minutes of cooking.

2. You may use bone in chicken breast for this dish. Or a rotisserie chicken provided that you throw in the chicken towards the last 15 minutes of cooking.

3. For a little kick, you may add a bit of cayenne pepper.

4. 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 about 3-4 hours on high.

5. I used canola oil for this recipe and I would not recommend palm oil for this one.

4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Photo Credit: Immaculate Bites