This West African chicken stew is rich, bold, and full of warmth. Made with blended tomatoes, red bell peppers, onions, and spices, it’s a classic comfort dish served in many Nigerian and Ghanaian homes. The chicken is cooked right in the sauce, soaking up all the flavor while keeping it juicy and tender. It’s perfect with rice, fried plantains, or even bread to mop up the sauce.
Why You’ll Love This Chicken Stew:
- Bold tomato flavor with layered spices
- One-pot, no-fuss family meal
- Works with chicken legs, thighs, or drumsticks
- Pairs perfectly with rice, yams, or couscous
- Great for meal prep—flavors deepen overnight
Ingredients:
(See recipe card below for exact measurements.)
For the stew base:
- Fresh tomatoes
- Red bell peppers
- Onion
- Garlic
- Scotch bonnet (optional, for heat)
For cooking:
- Chicken pieces (bone-in thighs, drumsticks, or whole cut-up chicken)
- Tomato paste
- Curry powder
- Thyme
- Salt & pepper
- Seasoning cubes (or bouillon)
- Oil
- Chicken stock or water
Instructions:
Blend the tomatoes, red bell peppers, onion, garlic, and scotch bonnet into a smooth mixture. Set aside.
Season the chicken with salt, pepper, curry powder, and thyme. Parboil or lightly sear in oil until browned, then set aside.
Heat oil in a large pot and fry the tomato paste for a few minutes to remove its raw taste. Add the blended tomato mixture and cook, stirring often, until thickened and oil begins to rise to the top (about 15–20 minutes).
Return the chicken to the pot along with a splash of chicken stock or water. Simmer gently for 25–30 minutes until the chicken is cooked through and the sauce is rich and flavorful.
Taste and adjust salt or pepper as needed. Serve hot.
Serving Suggestions:
- White rice, jollof rice, or fried rice
- Fried plantains
- Steamed yams or boiled potatoes
- Crusty bread for dipping
Storage:
- Fridge: Store leftovers in an airtight container for up to 4 days
- Freezer: Freeze for up to 2 months
- Reheat: Warm gently on the stove or in the microwave with a splash of water
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4–6
West African Chicken Stew
Ingredients
- 1 Whole chicken (cut into parts)
- 4 Large tomatoes
- 2 Scotch bonnets
- 1 Large onion (divided)
- 1 tbsp Tomato paste
- 1 Tsp Ginger powder or fresh ginger
- 2 Garlic cloves
- 1 Tsp Curry powder
- ½-¼ Tsp Salt
- ¼ cup Vegetable oil
- Chicken Maggi Cube
Instructions
- Season chicken with salt, ginger, and garlic. Brown or boil.
- Blend tomatoes, pepper, and half the onion. Set aside.
- In a pan, heat oil. Add sliced onion and tomato paste.
- Add blended mix. Cook for 10–15 mins till reduced
- Add chicken and simmer for another 10–15 mins. Serve with rice or boiled yam.