African Chicken Stew features ripe tomatoes simmered down until their acidity softens and the flavors concentrate. This rich, fragrant stew is delicious spooned over hot, fluffy rice.
This West African chicken stew is one of my favorite recipes to share. It’s deeply flavorful, comforting, and simple to make at home. The tomato base, seasoned with herbs and aromatics, produces a sauce that pairs beautifully with rice, plantains, or crusty bread.
Growing up in Cameroon, tomato-based stews were a staple. We served them with chicken, beef, or fish, and rice was the most common accompaniment. Variations of this tomato stew appear across West and Central Africa, and it’s often a highlight at holiday meals.
The finished stew has a deep red-orange color and a silky texture. Fresh herbs, garlic, and ginger lift the sauce, while optional peppers add heat for those who like it spicy. For the most authentic flavor, use a whole organic hen if you can find one, ideally from an African or Asian market.
Ingredients For African Chicken Stew
Below is an overview of the main ingredients. Precise measurements and full instructions follow in the recipe section.
Chicken: Traditionally a whole, firmer “hard” chicken is used. If you only have regular supermarket chicken, it will work—cook it for a shorter time and use less water.
Tomatoes: Fresh, ripe tomatoes are best. Roma tomatoes are ideal because they are less acidic and give a sweeter, fuller flavor.
Oil: Use vegetable oil or another neutral-flavored oil.
Onions: Sautéed onions form the flavor base for the stew.
Herbs: Fresh basil, parsley, and celery add bright herbal notes.
Garlic and ginger: Essential aromatics that boost depth and warmth.
White pepper: Pairs well with chicken, though black pepper is a fine substitute.
Maggi seasoning cubes: A common West African seasoning; substitute chicken bouillon powder if needed.
Salt: To balance and enhance flavors.
Curry powder (optional): Adds a subtle warm spice but can be omitted if you prefer.
Tomato paste: Helps thicken and deepen the tomato base. You can replace it with double the amount of tomato sauce if needed.
If you enjoy heat, add habanero or scotch bonnet peppers or a pinch of cayenne when blending the tomatoes. I usually omit extra heat because my children can’t handle it yet, but it’s a classic option for many cooks.
For the most authentic flavor, use a whole organic hen, ideally from an African or Asian market.
How To Cook African Chicken Stew
Here is a concise overview of the cooking process. Full step-by-step instructions follow in the recipe card below.
1. Season the chicken: Cut the chicken into pieces and season with a blended mix of garlic, ginger, basil, parsley, celery, salt, Maggi, and white pepper. Add some chopped onion.
2. Cook the chicken: Place the chicken in a pot, add water to the same level as the chicken, and cook on medium until the chicken is fully cooked. Reserve the cooking stock.
3. Broil the chicken: Drain the chicken, then broil until edges are golden to add color and depth of flavor.
4. Sauté and reduce tomatoes: Sauté the remaining onions in heated oil, add blended tomatoes, and cook down until most of the water has evaporated. Stir in tomato paste and continue to cook until the sauce is thick and rich.
5. Build the stew: Add the reserved chicken stock, curry powder if using, remaining seasoning blend, and additional Maggi or bouillon. Adjust thickness with water if needed.
6. Finish and serve: Return the broiled chicken to the pot and simmer briefly to meld flavors. Serve warm over white rice with sweet fried plantains or a fresh salad.
When cooking tomatoes in oil, stir frequently with a wooden spoon to prevent sticking and burning.
Recipe Variations
Small changes can adapt the stew to your tastes or pantry:
- Chicken parts: Use thighs or drumsticks instead of a whole chicken.
- Additional herbs: Add bay leaves or thyme while simmering.
- Bell peppers: Blend red bell pepper with the tomatoes for extra sweetness and color.
- Low-carb option: Serve over cauliflower rice instead of white rice.
Frequently Asked Questions
Which country is this recipe from?
This version is informed by my experience growing up in Cameroon. Similar tomato-and-chicken stews are common across West and Central Africa, including Ghana, Togo, Nigeria, and Congo. Recipes vary by region and household.
Can I reduce the oil?
Yes. The recipe calls for enough oil to properly cook down the tomatoes and prevent sticking. If you reduce the oil, watch the tomatoes closely and stir frequently. Use a lighter oil like avocado or light olive oil if you prefer; extra-virgin olive oil can be too strong.
Watch How To Make African Chicken Stew
There is a video demonstration available that shows the steps for preparing this stew from start to finish. Watching can help with techniques like blending the green seasoning and reducing the tomato mixture.
More Chicken Recipes You Might Love
- Coconut Chicken Curry
- Chicken CEO (Poulet DG)
- Easy Chicken Stir Fry
More African Dinner Recipes To Try
- Nigerian Beef Stew
- Jollof Rice With Chicken
- African Okra Soup
- African Chicken Peanut Stew
- Vitumbua – East African Coconut Rice Pancakes
If you make this recipe, please leave a star rating. Your feedback helps others find the recipe and I love hearing from you. Thank you!
African Chicken Stew
Ingredients
- 10 cloves garlic, peeled
- 2 inches ginger root, peeled
- 6 sprigs parsley
- 4 sprigs basil
- 1 stem celery
- 5 pounds chicken (about 2.5 kg), whole chicken recommended
- 1 large onion, chopped and divided into 3 portions
- 1/2 teaspoon ground white pepper, divided
- 3 teaspoons Maggi seasoning (or 3 tsp chicken bouillon powder), divided
- 1 teaspoon salt
- 1 cup vegetable oil or neutral-tasting oil
- 6 large Roma tomatoes (or 8 medium)
- 6 oz (170 g) tomato paste (or double the quantity of tomato sauce)
- 1 teaspoon curry powder (optional)
Instructions
Prepare the seasoning blend
Chop the ginger and place it in a blender. Rinse and chop basil, parsley, and celery, then add to the blender with the garlic and one-third of the chopped onion. Add a little water and blend into a smooth paste.
Prep the chicken
Rinse and pat the chicken dry. Cut into pieces and place in a pot. Add salt, two Maggi cubes (or 2 tsp bouillon), 1/4 tsp white pepper, and half of the seasoning blend. Add enough water to match the chicken level and mix to distribute seasonings. Bring to a boil over high heat, then reduce to medium and simmer until cooked through (about 30–45 minutes for firmer chicken).
Remove the chicken with a slotted spoon and reserve the stock. Place the chicken on a rack-lined baking sheet and broil on high for about 8 minutes per side until lightly browned.
Make the stew
Blend the tomatoes with another third of the chopped onion into a smooth paste. Heat 1 cup of oil in a large pot over high heat for about 3 minutes. Add the remaining onion and sauté 1–2 minutes. Add the tomato blend and cook 10–20 minutes, stirring occasionally, until the tomatoes reduce and separate from the oil.
Stir in the tomato paste and continue cooking while stirring until the mixture is thick and the oil is visible around the tomatoes. Add the remaining half of the seasoning blend and cook 2–3 minutes to release the flavors.
Pour in the reserved chicken stock, curry powder (if using), the remaining Maggi cube (or 1 tsp bouillon), and 1/2 to 1 cup of water depending on desired thickness. Stir to combine, then add the broiled chicken and simmer 5 minutes to marry the flavors. Turn off the heat.
Serve the stew warm over hot rice with sweet fried plantains if desired. Refrigerate leftovers in an airtight container for up to 5 days or freeze up to a month.
Notes
1. Hard chicken (firmer birds sold in many African or Asian markets) requires longer cooking. If using regular supermarket chicken, cook less and avoid adding extra water when boiling.
2. Roma tomatoes are preferred because they’re less acidic. Use ripe, deep-red tomatoes for a sweeter stew.
3. For a spicy version, add a habanero or scotch bonnet pepper when blending the tomatoes.
Nutrition
Calories: 310 kcal | Carbohydrates: 9 g | Protein: 5 g | Fat: 29 g
Additional Info
Course: Dinner | Cuisine: African