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African Chicken Stew

Kathleen R. Coffey
This African Chicken Stew is a rich, aromatic dish packed with bold flavors and wholesome ingredients.
High in protein from tender chicken, it also offers healthy fats and a balance of nutrients from fresh herbs, tomatoes, and spices.
Its vibrant taste makes it perfect for family dinners, meal prep, or festive occasions—comforting yet nutritious, with a depth of flavor that keeps you coming back for more.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine African
Servings 8

Equipment

  • 1 Blender (for seasoning and tomato blend)
  • 1 Large Pot (for cooking stew)
  • 1 Medium Pot (for boiling chicken)
  • 1 Baking Sheet (for broiling chicken)
  • 1 Oven (set to high broil)
  • 1 Slotted Spoon (for handling chicken)
  • 1 Wooden Spoon (for stirring)
  • Measuring Cups & Spoons

Ingredients
  

  • 10 cloves garlic peeled
  • 2 inches ginger root peeled
  • 6 sprigs parsley
  • 4 sprigs basil
  • 1 stem celery
  • 5 lbs 2.5 kg chicken, cut into pieces (see Note 1)
  • 1 large onion chopped and divided into three portions
  • ½ teaspoon ground white pepper divided
  • 3 teaspoons Maggi seasoning cubes or chicken bouillon powder divided
  • 1 teaspoon salt
  • 1 cup vegetable oil or any neutral oil
  • 6 large Roma tomatoes or 8 medium, chopped
  • 6 oz 170 g tomato paste (or double quantity of tomato sauce)
  • 1 teaspoon curry powder

Instructions
 

  • Create the Aromatic Seasoning Blend: Begin by preparing a fresh, herb-infused seasoning mixture that will form the base of your stew.
    Peel the ginger root and cut it into small chunks for easy blending.
    Rinse the basil, parsley, and celery thoroughly under running water to remove any dirt or grit, then roughly chop them.
    Place the ginger, herbs, garlic cloves, and one-third of the chopped onion into a blender.
    Add a small splash of water to help the blades run smoothly, then blend until you achieve a thick, smooth paste. Set this aside for later use.
  • Prepare and Season the Chicken: If you are using a whole chicken, rinse it thoroughly under cold water, then pat it completely dry with paper towels to remove excess moisture.
    Cut the chicken into medium-sized pieces, ensuring they are uniform for even cooking. Transfer the chicken pieces to a large pot.
  • Season with salt, two teaspoons of chicken bouillon (or two Maggi cubes), a quarter teaspoon of white pepper, and half of the prepared seasoning blend.
    Pour enough water into the pot so that it just reaches the level of the chicken pieces.
    Stir everything gently with a wooden spoon to ensure all the seasonings are evenly distributed.
  • Parboil the Chicken: Place the pot of seasoned chicken over high heat, cover, and bring to a boil.
    Once it reaches a rolling boil, reduce the heat to medium and allow the chicken to simmer gently for 30–45 minutes.
    The cooking time will depend on the type of chicken used—tougher, free-range chicken will require longer, while softer, store-bought chicken will cook faster.
    The goal is to achieve tender, juicy chicken without overcooking. Once done, use a slotted spoon to carefully lift the chicken pieces out of the pot and place them on a wire rack set over a baking sheet.
    Reserve the flavorful chicken stock in the pot for later use.
  • Broil the Chicken for Extra Flavor: Preheat your oven to the high broil setting.
    Place the rack of chicken pieces into the oven and broil for about 8 minutes on the first side until lightly golden and slightly crisp.
    Flip the pieces carefully using tongs and broil the other side for about 5 minutes.
    This step enhances the chicken’s flavor, adds a delicious smoky note, and prevents it from becoming soggy once added to the stew.
  • Prepare the Tomato Base: While the chicken is broiling, rinse the Roma tomatoes and cut them into chunks.
    Transfer them into a blender along with another one-third of the chopped onion. Blend until smooth, forming a thick tomato-onion puree.
    No water is necessary at this stage, as the tomatoes release their natural juices.
  • Cook the Tomato Sauce to Perfection: In a large, heavy-bottomed pot, heat one cup of vegetable oil over medium-high heat for about three minutes.
    Once hot, add the remaining portion of chopped onion and sauté briefly for 1–2 minutes until soft and fragrant.
    Pour in the blended tomato-onion mixture and cook it down for 10–20 minutes, stirring frequently to prevent burning.
    Allow the mixture to reduce significantly, losing its excess moisture, until you see oil separating from the tomatoes—a sign that the base is well-cooked and concentrated in flavor.
    Add the tomato paste and continue cooking while stirring constantly for another 5–7 minutes. This deepens the flavor and enhances the stew’s vibrant red color.
  • Incorporate the Seasoning and Simmer: Once the tomato base is well reduced, stir in the remaining half of the green seasoning blend.
    Allow it to cook for 2–3 minutes so the fresh herb flavors fully infuse into the sauce.
    Add the reserved chicken stock, curry powder, remaining bouillon cube (or teaspoon of bouillon powder), and a small amount of water—about half to one cup—depending on how thick or saucy you prefer your stew.
  • Combine and Finish the Stew: Carefully add the broiled chicken pieces to the simmering sauce.
    Stir gently so that every piece is coated with the rich tomato mixture.
    Reduce the heat to low and let the stew simmer for another five minutes, allowing all the flavors to meld together and the chicken to absorb the savory, aromatic notes of the sauce.
  • Serve and Enjoy: Turn off the heat and let the stew rest for a minute before serving.
    Spoon generously over fluffy white rice, pair with fried plantains, or serve with yams, pasta, or crusty bread.
    This dish is best enjoyed warm when the flavors are at their peak.

Notes

  • Use fresh herbs for the seasoning blend to achieve the most vibrant flavor.
  • Broiling the chicken before adding it to the stew adds a smoky, roasted taste.
  • Cook the tomato mixture until oil separates to avoid a raw, tangy flavor.
  • Roma tomatoes are preferred for their low acidity and rich color.
  • Adjust stew thickness with stock or water according to personal preference.
  • Use “hard chicken” for a traditional African texture, or softer chicken for quicker cooking.
  • Stir frequently while cooking the tomato base to prevent burning.
  • Add a Scotch bonnet or habanero pepper for a spicier kick.
  • Let the stew rest for a minute before serving to allow flavors to settle.
  • Pair with neutral sides like rice or starchy roots to balance bold flavors.