This easy African chicken stew features tender chicken simmered in a rich tomato and red pepper sauce seasoned with ginger, garlic, fresh herbs and aromatic spices. Serve it with rice, fried plantains, boiled yam or your favourite side for a comforting family meal.

African Chicken Stew

African chicken stew is one of those meals that can bring the whole family to the table. The chicken is seasoned with a fresh blend of herbs, ginger and garlic before being cooked until tender, lightly browned and finished in a well-reduced tomato sauce.

The secret to a delicious stew is allowing the tomato mixture to cook properly. As it reduces, the sharp raw tomato taste disappears and the sauce develops a deeper colour and fuller flavour.

This Mommy Van’s Kitchen version is beginner-friendly and uses ingredients that are easy to find in Canada, the United States, Europe and African grocery stores.

Why You Will Love This Recipe

Full of flavour: Ginger, garlic, celery, parsley, basil, white pepper and curry powder season every part of the dish.
Beginner-friendly: The preparation is divided into simple, manageable stages.
Family-friendly: You can omit the hot pepper when cooking for children.
Easy to adapt: Use chicken thighs, drumsticks, a whole chicken or traditional hard chicken.
Perfect for meal preparation: The flavour becomes even better after the stew rests overnight.

What Is African Chicken Stew?

African chicken stew is a tomato-based dish prepared in different ways across Cameroon and many other West and Central African countries. Although each household has its own method, the stew usually combines chicken, tomatoes, onions, oil, fresh herbs and spices.

In this version, red bell pepper adds natural sweetness and colour. Fresh green seasoning gives the chicken a vibrant flavour, while tomato paste helps create a thick sauce that coats every piece.

Ingredients For African Chicken Stew

Chicken

Bone-in chicken thighs and drumsticks remain juicy and absorb the sauce well. You can also cut a whole chicken into pieces. Traditional hard chicken requires a longer cooking time than regular supermarket chicken.

Fresh Tomatoes

Use ripe Roma or plum tomatoes when possible. They contain less water than many slicing tomatoes and produce a thicker sauce. A 796 ml or 28-ounce can of whole plum tomatoes can be used when good fresh tomatoes are unavailable.

Red Bell Pepper

Red bell pepper gives the stew a slightly sweet flavour and a beautiful red colour without making it spicy.

Fresh Green Seasoning

The green seasoning combines ginger, garlic, green onions, parsley, basil and celery. Blending these ingredients creates a flavour base that can be used in both the chicken and the tomato sauce.

Tomato Paste

Tomato paste strengthens the tomato flavour and helps thicken the stew. Frying it briefly before adding the blended tomatoes removes its raw taste.

White Pepper and Curry Powder

White pepper works especially well with chicken. Curry powder adds warmth and colour without overpowering the fresh herbs.

Scotch Bonnet Pepper

Scotch bonnet is optional. Add a whole pepper for mild flavour or blend it with the tomatoes for a much hotter stew. Leave it out when cooking for children or anyone sensitive to heat.

How To Make African Chicken Stew

Blend the green seasoning. Blend the ginger, garlic, green onions, parsley, basil, celery, onion and a small amount of water.
Season the chicken. Combine the chicken with half of the green seasoning, salt, bouillon powder and white pepper.
Cook the chicken. Add water, cover the pot and gently simmer the chicken until nearly cooked. Reserve the flavourful chicken stock.
Brown the chicken. Transfer the chicken to a lined baking tray and broil or roast until lightly golden.
Blend the tomatoes. Blend the fresh tomatoes, red bell pepper, onion and optional Scotch bonnet.
Cook the tomato sauce. Sauté sliced onion in oil. Add the tomato paste, followed by the blended tomato mixture. Cook uncovered until considerably reduced.
Season the sauce. Add the remaining green seasoning, curry powder, thyme, bay leaf and reserved chicken stock.
Finish the stew. Return the browned chicken to the sauce and simmer until the chicken is completely cooked and coated in the sauce.

Mommy Van’s Tips For The Best Chicken Stew

Use ripe, deeply coloured tomatoes for the best flavour.
Cook the tomato mixture uncovered so excess liquid can evaporate.
Stir the bottom of the pot regularly to prevent burning.
Do not rush the tomato-cooking stage.
Reserve the chicken stock instead of replacing it with plain water.
Add the stock gradually so the stew does not become watery.
Taste before adding more salt because bouillon already contains salt.
Let the finished stew rest for five to ten minutes before serving.

What To Serve With African Chicken Stew

This stew can be served with:

Steamed white rice
Jollof rice
Fried ripe plantains
Boiled yam
Boiled potatoes
Pasta
Couscous
Crusty bread
A fresh vegetable salad

African chicken stew served with white rice and sweet fried plantains — Serve African chicken stew with warm rice and sweet fried plantains.

Recipe Variations

Spicy chicken stew: Blend one Scotch bonnet pepper with the tomatoes.
Mild family version: Omit the hot pepper and add extra red bell pepper.
Hard chicken stew: Simmer traditional hard chicken for 40 to 60 minutes, or until tender, before browning it.
Chicken breast version: Use large pieces of boneless chicken breast and reduce the cooking time.
Smoky version: Grill the cooked chicken instead of browning it in the oven.
Thicker stew: Simmer the sauce uncovered for an additional ten minutes before adding the chicken.

How To Store and Reheat African Chicken Stew

Allow the stew to cool before transferring it to an airtight container. Store it in the refrigerator for up to four days.

For longer storage, divide the stew into freezer-safe containers and freeze it for up to three months. Defrost it overnight in the refrigerator before reheating.

Reheat the stew gently on the stovetop. Add a small amount of water or chicken stock if the sauce has become too thick. Reheat leftovers thoroughly before serving.

Frequently Asked Questions

Can I Use Canned Tomatoes?

Yes. Replace the fresh tomatoes with one 796 ml or 28-ounce can of whole plum tomatoes. Drain some of the liquid before blending if you prefer a thicker stew.

Can I Make African Chicken Stew Without Tomato Paste?

Yes, but the sauce will require more time to thicken. Add two or three extra Roma tomatoes and cook the mixture until deeply reduced.

Is African Chicken Stew Spicy?

It does not have to be spicy. Scotch bonnet pepper is optional, so you can adjust the heat according to your family’s preference.

Can I Use Boneless Chicken?

Yes. Boneless chicken thighs are the best substitute because they remain tender. Reduce the initial cooking time and monitor the chicken carefully.

How Do I Know When The Chicken Is Cooked?

Insert a digital food thermometer into the thickest part without touching the bone. Chicken pieces should reach an internal temperature of 74°C or 165°F.

Why Does My Tomato Stew Taste Sour?

The tomatoes may require more cooking time. Continue simmering the sauce uncovered over medium-low heat, stirring regularly, until the raw tomato taste disappears.

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Watch How To Make African Chicken Stew

Watch the complete video to see how Mommy Van seasons the chicken, cooks the tomato sauce and brings the stew together.