African Chicken Stew

 

African Chicken Stew is a one-of-a-kind stew. It's simple, fragrant, and delicious, with a thick, rich tomato sauce. This is an excellent weeknight dinner. Combine it with warm rice and plantains for your new favorite chicken meal!

 

Ingredients

 

3-3 ½ pound chicken cut in pieces

salt and pepper to taste

1-2 teaspoons Creole Seasoning

¼-½ cup oil (canola, olive or vegetable oil)

5-6 Roma tomatoes or 2 cups tomato puree

1 medium onion , sliced

1 tablespoon minced garlic (about 3-4 cloves)

1 ½ teaspoon dried thyme

1 tablespoon paprika

¼ teaspoon curry powder

1 bay leaf

1 tablespoon maggi or bouillon granules

2 cups water

2 green onion chopped whites and green parts

3 tablespoon parsley

1-2 cups sliced carrots

 

Season the chicken with salt, pepper, and Creole spice to taste. Place aside.

Heat the oil in a large saucepan over medium heat until heated, then add the chicken and sauté, turning often, any browned bits from the bottom of the pot, until the chicken is brown.

If using fresh tomatoes, combine them with the onions, garlic, and onions. Pour the tomato mixture into the chicken pot, bring to a boil, and cook until the chicken is cooked (approximately 20- 30 minutes), turning regularly to prevent burns.

 

For using tomato sauce, sauté the onion until it is soft, about 4-5 minutes. Combine tomato sauce, curry powder, smoked paprika, thyme, bay leaf, garlic, and bouillon powder in a mixing bowl. Bring to a boil and then reduce to a low heat for 20-30 minutes. 2 cups of water should be added to the pan.

Carrots, green onions, and parsley are optional. Cook for an additional 5 minutes. Adjust the soup's thickness with water or stock.

Depending on your taste, season with salt. Take out the bay leaf.

 

Serve with hot rice.