African Chicken Stew and Coconut Rice
African Chicken Stew – A tasty Nigerian chicken dish 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. An African party would not be the same without some sort of stew. Contrary to what people believe, they’re quick and easy to put together, and kids love them – especially 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; the flavor just can’t be beat. That said, the best stew is the stew you like the best.
I’ve made this before, but I cannot help but revisit this stew. This time, paired with coconut rice. Frying or browning the chicken is customary. However, you can skip this part altogether for a no-fuss weeknight meal. I do it all the time and still enjoy an exquisitely flavorful stew. And one of my readers shared this super simple recipe.
Ingredients
- Chicken is the preferred protein for this stew. But it would also be delicious with duck or turkey.
- Stew Base – Tomatoes (canned, fresh, or both): Roma tomatoes are best because they’re dryer and more flavorful for a thicker stew. What I like most about them is lower acidity. Tomato puree (to intensify flavor without adding liquid), onions, garlic, ginger, parsley, and basil go in the blender with the tomatoes for the base. Chicken broth adds liquid and flavor.
- Seasonings – Paprika, thyme, white pepper, and salt to taste are perfect. But you can add curry, bay leaf, etc., to make it your own. celery, bell peppers,
- Vegetables – Carrots, celery, green beans, bell peppers, and any veggie you’d like to add for nutritional and flavor value.
How to Make African Chicken Stew
- Season chicken with salt and pepper. Set aside.
- Base – Puree tomatoes, onions, garlic, ginger, parsley, and basil in a blender.
- Simmer – Pour the tomatoes into a large saucepan. Add the tomato puree, paprika, thyme, white pepper, and any other spice with about 2 cups of chicken stock. Bring the stew base to a boil and simmer, stirring occasionally to prevent burning for 20-30 minutes.
- Cook the Chicken – Heat a large stockpot over medium heat and add oil. When it’s hot, add the chicken and sauté, stirring frequently. Scrape the browned bits from the bottom of the pot and keep stirring until the chicken browns.
- Assembly – Add the chicken and bell pepper to the stew pot with about ¼ cup of oil. Cook for 5-10 minutes, then adjust seasoning and consistency to taste with salt, pepper, and chicken stock.
- Serve – Remove from heat, serve over coconut rice, and garnish with chopped green onions. Enjoy!
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.
What to Serve With African Stew
Savory coconut rice is a traditional side. But fufu and pounded yams go well with it, too.
African Chicken Stew
A tasty Nigerian chicken dish smothered in a savory aromatic tomato sauce the African way. Serve it with coconut rice for a no-fuss, quick, and easy weeknight meal!
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
African
Servings 6
Ingredients
- 3½-4 pounds (1.5-2k) chicken, cut into pieces
- salt and pepper to taste
- 4-5 Roma tomatoes
- 1 medium onion, sliced
- 4-5 cloves garlic, minced
- 1 teaspoon (5g) chopped ginger
- ¼ cup (6-7g) fresh parsley
- 2-3 large leaves basil
- 1 6-ounce can tomato paste
- 1 teaspoon (2g) smoked paprika
- 1½ teaspoons (2-3g) dried thyme
- ½ teaspoon (2g) white pepper
- 2 cups (475ml) chicken broth or 1 tablespoon chicken bouillon powder in 2 cups of water
- 1 small bell pepper, sliced
- ¼ cup oil
- 6 cups (1,200g) cooked coconut rice
- 2 green onion, chopped (whites and green parts)
Instructions
- Season chicken with salt and pepper. Set aside.
- Puree tomatoes, onions, garlic, ginger, parsley, and basil in a blender.
- Pour the tomatoes into a large saucepan. Add the tomato paste, paprika, thyme, white pepper, and any other spice with about 2 cups of chicken stock. Bring the stew base to a boil and simmer, stirring occasionally to prevent burning for 20-30 minutes.
- Heat a large stockpot over medium heat and add oil. When it's hot, add the chicken and sauté, stirring frequently. Scrape the browned bits from the bottom of the pot and keep stirring until the chicken browns.
- Add the chicken and bell pepper to the stew pot with about ¼ cup of oil. Cook for 5-10 minutes, then adjust seasoning and consistency to taste with salt, pepper, and chicken stock.
- Remove from heat, serve over coconut rice, and garnish with chopped green onions. Enjoy!
Tips & Notes:
- 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.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nutrition Information:
Serving: 240g| Calories: 996kcal (50%)| Carbohydrates: 74g (25%)| Protein: 58g (116%)| Fat: 50g (77%)| Saturated Fat: 12g (75%)| Polyunsaturated Fat: 12g| Monounsaturated Fat: 23g| Trans Fat: 0.3g| Cholesterol: 200mg (67%)| Sodium: 686mg (30%)| Potassium: 852mg (24%)| Fiber: 3g (13%)| Sugar: 3g (3%)| Vitamin A: 2096IU (42%)| Vitamin C: 36mg (44%)| Calcium: 112mg (11%)| Iron: 6mg (33%)
I made this recipe this week, only a few modifications, I forgot to buy scallions! And I think I accidentally used twice the tomato sauce needed because it had more of a marinara consistency to it. Still tasted good, and I bet it’ll be better when I do it right next time.
Glad it still turned out good, Leigh 🙂
I have made this recipe three times now and it always turns out amazingly (even if slightly differently each time!). Thank you for sharing this!
Hahaha. I know exactly what you mean. Happens to me too sometimes. It usually depends on the spice brand I am using at the time. But I am glad you love this recipe. Thanks for stopping by!
I want to make an African dish for our new priest who is from Ghana. Would this dish be a good one to make?
Hello Denise. Yes, this would just be great! If you like, you could also check out these other recipes;
https://www.africanbites.com/red-redafrican-stewed-black-eyed-peas/
https://www.africanbites.com/jellof-riceoven-baked/
Let me know how it works out for you.
This looks great! What size can of tomato purée would you use?
Hi Cass,
14 ounce tomato puree works.
I made this last night and almost cried because it was soooooo delicious. Very flavorful!!!
You just made my day, girl. Thank you for the lovely feedback.
It’s a special day today!
I will definitely try this recipe
Yes please! And let me know how it works for you. =)
This recipe sounds delicious! My family is no stranger to eating different types of foods such as Asian, Middle Eastern, Indian, Italian, Mexican, etc. but one thing we haven’t really had much of is African food. One of the co op grocery stores in the city we live in had East African food on their hot bar a few weeks ago and I tried some and now I can’t get it out of my mind.
I’m going to give your recipe a try this week, with a few tweaks. I make chicken broth every week (been doing it for over 1/2 a decade now). We eat the chicken plain, or turn the broth into soup and add the chicken to that. But we are all pretty tired of plain, stewed chicken! I’m going to make a pot up of the sauce in your recipe and add the stewed chicken to it, simmer it for the 10 minutes or so, maybe add in a few other veggies like carrots, potato, or sweet potato too, as I want to make it a full meal with some veggies. Don’t know if that makes it less “authentic”, so maybe that will make it more of a “fusion” cuisine recipe? Thanks for the inspiration!!! And Happy New Year!
Happy New Year to you too Nancy! Am sure it’s going to be Amazing! Glad I could have been of help
I’m a cook in a school kitchen. We are having a African day. In a weeks time.
I’m going to do your chicken stew. Hope mine taste and looks as you as yours does
I bet it’s going to taste even better! You are going to NAIL IT! Thanks for taking the time to share your thoughts Sue.
I don’t think parsley leaves, basil leaves and paprika are being sold in Nigeria…
These herbs might be available depending on your neighborhood. Am sure the big super markets do carry them.Just around. You can easily make this stew without any herbs and it will still taste good.