AFRICAN CHICKEN STEW
If you want a stew recipe that is loaded with flavor, hard to stop eating and pairs well with rice, pasta, crusty bread, plantains, potatoes, yams, etc, you're welcome! This African Chicken Stew is so flavorful and perfect for festive days or weekends. This tomato stew is about to become your new favorite stew!
Provided by Precious Nkeih of preciouscore.com
Categories Dinner
Time 1h15m
Number Of Ingredients 14
Steps:
- Chopped the peeled ginger root and place it in a blender. Rinse and chop the basil, parsley, and celery and add them to the blender. Add the garlic cloves and 1/3 of the chopped onion to the blender. Add a little water to help the blender then blend everything into a smooth paste.
- If using a whole chicken, rinse thoroughly then wipe with paper towels. Cut the chicken into desired pieces and place it in a pot.
- To the chicken, add the salt, 2 Maggi cubes or 2 teaspoons of chicken bouillon powder, a quarter teaspoon of white pepper and half of the seasoning blend. Add enough water to be at the same level as the chicken. Use a wooden spoon to mix everything together so all the ingredients get evenly distributed.
- Set the chicken on high heat. Cover and bring to a boil. Once it starts to boil, reduce the heat down to medium and let it simmer until chicken is fully cooked. It takes about 30 to 45 minutes depending on the hardness of the chicken.
- Using a slotted spoon remove the chicken from the stock and place on a baking sheet lined with a rack. Reserve the chicken stock.
- Set oven to high broil. Place the chicken in the oven to broil on one side for about 8 minutes. Then remove the chicken, flip to the other side and let it broil for about 5 minutes.
- Rinse the tomatoes, cut them in chunks and place them in a blender with another 1/3 of the chopped onion. Blend into a paste (no need to add water before blending),
- Pour the one cup of oil into a large pot and let it heat up on high heat for about 3 minutes.
- Add the remaining onion to the oil and quickly stir. Let it saute for about 1-2 minutes.
- Add the tomato-onion blend to the oil and let it cook for about 10 minutes -20 minutes while you stir from time to time to prevent burning. Let it cook until the tomatoes significantly dehydrate and it's mostly just the tomatoes and oil left in the pot.
- Add the tomato paste to the pot and let it cook while stirring continuously until the tomatoes completely dehydrate and there is just tomato and oil in the pot.
- Add the remaining half of the green seasoning blend to the pot and stir so the flavors can bloom. Let it cook while you stir from time to time for 2-3 minutes.
- Add in the reserved chicken stock, the curry powder, the remaining Maggi cube or 1 more teaspoon of chicken bouillon powder. Also add half to one cup of water depending on your preferred level of thickness. Stir everything to combine. Add the broiled chicken to the pot and stir to combine. Let everything simmer for 5 minutes so the chicken can marry the flavors in the stew. Turn off the heat and your African Chicken Stew is done!
- Serve stew warm over hot fluffy rice with a side of sweet fried plantains if you like. Store stew in an airtight container in the fridge for up to 5 days or on the freezer for up to a month.
Nutrition Facts : Calories 310 kcal, Carbohydrate 9 g, Protein 5 g, Fat 29 g, SaturatedFat 7 g, TransFat 3 g, Cholesterol 12 mg, Sodium 794 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 20 g, ServingSize 1 serving
PAM'S AFRICAN CHICKEN STEW
Aromatic and flavorful, this chicken stew is filled with garbanzo beans, sweet potatoes, and chicken. Serve over rice. Recipe courtesy of Allrecipes, submitted by Pam Anderson. Posted for Zaar World Tour II.
Provided by Stacky5
Categories Stew
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan.
- Reduce heat to medium low, and add garlic, onion and sweet potato to the pan; cook for 5 to 7 minutes. Season with cumin, coriander, red pepper, and salt and pepper.
- Mix in chicken broth and browned chicken. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes.
- Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended well. Replace lid to simmer for 2 more minutes.
Nutrition Facts : Calories 380.4, Fat 14.3, SaturatedFat 2.6, Cholesterol 34.2, Sodium 747.2, Carbohydrate 38.8, Fiber 7.5, Sugar 4.3, Protein 26
SPICY AFRICAN CHICKEN AND ALMOND STEW
Creamy almond butter and spicy cayenne are the secret ingredients in this chicken stew.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Toss the chicken pieces with 1 teaspoon kosher salt and a few grinds of pepper in a medium bowl.
- Heat 2 tablespoons of oil in a large Dutch oven or pot over medium-high heat. When hot, add the chicken and cook, stirring frequently, until brown on all sides, about 6 minutes. Transfer to a bowl. Add another tablespoon of vegetable oil to the pot and reduce the heat to medium. Add the onion, garlic, ginger and 1 teaspoon salt and cook, stirring frequently, until soft, about 5 minutes. Add the chicken broth, cayenne, apple, sweet potato and 3 cups of water and bring to a simmer. Add the kale, almond butter and tomato. Stir to combine and simmer until the vegetables are tender, 10 to 15 minutes. Return the chicken to the pot and simmer until just cooked through, about 5 minutes. Serve with the cilantro leaves scattered over the top.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
AFRICAN STEW
Steps:
- In a large heavy pot, brown chicken in hot peanut oil. Add 1 chopped onion and stir until golden brown. Peel tomatoes if you wish, then chop into chunks. Thin tomato paste with 1/2 cup of water, and add tomatoes and tomato paste to the pot.
- Boil 4 cups of water and add to the pot with the vegesal. While the mixture boils gently, thin peanut butter with some of the hot pot liquid and stir it in gradually. Reduce heat and simmer for 30 minutes.
- Begin adding vegetables, letting each simmer for 5 minutes or so before adding the next one. Cook until chicken and all the vegetables are tender. Crush or grind the second onion with the hot pepper. Add during the last 10 minutes of cooking.
- The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network?s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
PAM'S AFRICAN CHICKEN STEW
Aromatic and flavorful, this chicken stew is filled with garbanzo beans, sweet potatoes, and chicken. Serve over rice.
Provided by Allrecipes Member
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan. Reduce heat to medium low, and add garlic, onion and sweet potato to the pan; cook for 5 to 7 minutes. Season with cumin, coriander, red pepper, and salt and pepper.
- Mix in chicken broth and browned chicken. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes.
- Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended in. Replace lid to simmer for 2 more minutes.
Nutrition Facts : Calories 436.7 calories, Carbohydrate 54.7 g, Cholesterol 34.2 mg, Fat 13.9 g, Fiber 10.1 g, Protein 25.5 g, SaturatedFat 2.5 g, Sodium 1087.7 mg, Sugar 7.5 g
AFRICAN CHICKEN STEW
This delicious stew is inspired by my friend from Sierra Leone, West Africa, who cooks often for her family. Many ingredients can be modified. This is kind of a 'whatever is handy now' recipe. You can use a whole roasting chicken cut into bite-sized pieces, or just breasts and thighs if you prefer. Other suggested additions are turnips, carrots and celery. This looks great served over white rice with a garnish of fresh chopped cilantro, parsley or unsalted peanuts.
Provided by Leah Shaw
Categories World Cuisine Recipes African
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan. Reduce heat to medium low, and add garlic, onion and potato to the pan; saute for 2 to 3 minutes. Season with cumin, coriander, black pepper, red pepper and salt. Do not let garlic brown.
- Mix in water and browned chicken, and any accumulated juices. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes.
- Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended in. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender. Remove from heat, adjust seasoning, and serve.
Nutrition Facts : Calories 615.1 calories, Carbohydrate 31.5 g, Cholesterol 99.6 mg, Fat 36 g, Fiber 6.4 g, Protein 43.7 g, SaturatedFat 7.2 g, Sodium 620.3 mg, Sugar 3.9 g
SPICY AFRICAN CHICKEN STEW
This a really flavorful stew. Got it from another site and have had it often. It is very versatile can really substitute any vegetables you have on hand. The taste is awesome. Great served over rice. My complements to Leah for this recipe.
Provided by Marlitt
Categories Stew
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large dutch oven heat oil over medium high heat.
- Add chicken, and brown.
- Remove chicken from pan and set aside.
- Reduce heat to medium low, and add garlic, onion and potato, celery and carrot to the pan.
- Saute for 2 to 3 minutes.
- Season with cumin, curry, black pepper, red pepper and salt.
- Return browned chicken and accumulated juices and add water to the pan.
- Place lid on pot and simmer, stirring occasionally, for 10 to 15 minutes.
- Remove lid, and stir in the peanut butter and garbanzo beans.
- Make sure the peanut butter is blended into it. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender.
- Remove from heat, adjust seasoning, sprinkle with cilantro and serve.
Nutrition Facts : Calories 664.4, Fat 37.6, SaturatedFat 10.2, Cholesterol 170.1, Sodium 790.1, Carbohydrate 32.2, Fiber 6.1, Sugar 2.6, Protein 47.7
AFRICAN CHICKEN STEW RECIPE - (4.5/5)
Provided by á-1244
Number Of Ingredients 11
Steps:
- Directions 1. Spray inside of 4-quart slow cooker with cooking spray. Heat oil in 10-inch skillet over medium-high heat. Sprinkle salt over chicken. Add to skillet; cook until browned, stirring occasionally. Stir in peanut butter, water, garlic powder and undrained tomatoes. Cook until mixture is blended and chicken is coated. 2. Layer sweet potatoes and frozen vegetables in slow cooker. Top with chicken mixture. Cover; cook on LOW 7 to 9 hours or until chicken and vegetables are very tender. Gently stir to mix.
PAM'S AFRICAN CHICKEN STEW
Aromatic and flavorful, this chicken stew is filled with garbanzo beans, sweet potatoes, and chicken. Serve over rice.
Provided by Allrecipes Member
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan. Reduce heat to medium low, and add garlic, onion and sweet potato to the pan; cook for 5 to 7 minutes. Season with cumin, coriander, red pepper, and salt and pepper.
- Mix in chicken broth and browned chicken. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes.
- Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended in. Replace lid to simmer for 2 more minutes.
Nutrition Facts : Calories 436.7 calories, Carbohydrate 54.7 g, Cholesterol 34.2 mg, Fat 13.9 g, Fiber 10.1 g, Protein 25.5 g, SaturatedFat 2.5 g, Sodium 1087.7 mg, Sugar 7.5 g
AFRICAN CHICKEN STEW
From the Food Network Kitchens. This is a quick way to have exotic comfort food. There is a recipe for Tunisian Pesto listed because you will need to stir this in to complete the stew. The pesto recipe makes one cup. you only need 1/3 cup for the stew, so you can reserve the rest for later use or even freeze. Yum!
Provided by LifeIsGood
Categories Chicken Thigh & Leg
Time 30m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Tunisian Pesto:.
- Combine the cilantro, parsley, almonds and garlic in a food processor and pulse until coarsely chopped. Add about 1/3 cup of the oil and process until completely mixed in and smooth. Add the salt and a pinch of cayenne pepper (if using). *If using immediately, add the remaining oil and pulse until smooth. If freezing, transfer the pesto to an airtight container and pour the remaining oil on top. You can freeze this for 3 months.
- Stew:.
- Bring the 1 1/2 cups of chicken broth to boil in a saucepan over high heat. Stir in the couscous, 1 t. of the salt, and pepper to taste. Cover, take off the heat and set aside while you make the stew.
- Heat the oil and butter in a large dutch oven (or big soup pot) over medium-high heat. Season the chicken with the remaining salt, cumin, paprika and pepper to taste. Add the chicken to the pot. Cook, stirring occasionally, until browned all over - about 5 minutes.
- Add the carrots, onion, the 1 2/3 Cups chicken broth, vinegar and lemon zest and bring to a boil. Adjust the heat to maintain a brisk simmer, cover and cook just until the chicken is firm to the touch and the carrots are tender - about 8 minutes or so.
- Stir the pesto into the stew. Fluff the couscous with a fork and mound it in 4 soup bowls. Spoon some chicken stew over each portion and serve!
AFRICAN CHICKEN STEW
Adapted from World Recipes. I love chicken and cumin, this is a nice stew for any weather. You can use a whole chicken, de-boned and cut into pieces or breasts & thighs, skin on.
Provided by Just_Ducky
Categories Stew
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut chicken into bite-sized pieces. In a heavy (preferably ceramic cast iron) pot with a tight fitting lid, hat oil over medium high heat. Add chicken and brown quickly.
- Remove chicken from pan. Reduce heat to medium low, add garlic, onion and diced potato to the pan, saute for 2 - 3 minutes. Add herbs and spices.
- Deglaze pot with water. Mix in chicken pieces. Cover with lid and simmer, stirring occasionally, for 10 - 15 minutes.
- Stir in peanut butter and chickpeas ensuring peanut butter is mixed in well. Cover with lid and simmer addition 10 minutes, until chicken is cooked through and potatoes are tender.
- Adjust seasoning to taste and serve.
Nutrition Facts : Calories 842.6, Fat 53.7, SaturatedFat 13.6, Cholesterol 170.1, Sodium 525.8, Carbohydrate 36, Fiber 7.1, Sugar 4.3, Protein 55.5
PAM'S AFRICAN CHICKEN STEW
Aromatic and flavorful, this chicken stew is filled with garbanzo beans, sweet potatoes, and chicken. Serve over rice.
Provided by Allrecipes Member
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan. Reduce heat to medium low, and add garlic, onion and sweet potato to the pan; cook for 5 to 7 minutes. Season with cumin, coriander, red pepper, and salt and pepper.
- Mix in chicken broth and browned chicken. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes.
- Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended in. Replace lid to simmer for 2 more minutes.
Nutrition Facts : Calories 436.7 calories, Carbohydrate 54.7 g, Cholesterol 34.2 mg, Fat 13.9 g, Fiber 10.1 g, Protein 25.5 g, SaturatedFat 2.5 g, Sodium 1087.7 mg, Sugar 7.5 g
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