Recipe

West African Chicken Stew

A warming peanut-based stew enriched with ginger, jalapeño, and tender chicken pieces in a savory broth.

West African Chicken Stew

Total time

45 min

Servings

4

Net carbs

5.4g

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Ingredients

What you need

Adjust servings

4 servings
4
  • 2 T olive oil
  • ¼ cup finely diced red onion (see notes)
  • 1 T finely minced ginger root (see notes)
  • 2 tsp finely minced jalapeno (see notes)
  • salt to taste
  • 1 tsp chile powder (see notes)
  • 1 cup chicken stock (chicken broth from a can is fine)
  • ½ cup chunky natural peanut butter (see notes)
  • 2 T tomato paste
  • 1 T cider vinegar
  • 3 cups diced, cooked chicken
  • fresh ground black pepper to taste
  • 2 green onions, thinly sliced

Instructions

How to cook it

Prep timer

45:00

Cooking cue

Cook until the thickest piece reaches 165F and the juices run clear.

  1. Set a large skillet or saute pan over medium to medium-high heat and keep the ingredients close so the cooking stays fast and even.
  2. 1. Prepare your vegetables by finely dicing the red onion, mincing the ginger root and jalapeño, and cutting the cooked chicken into rough chunks.
  3. 2. Warm the olive oil in a heavy-bottomed pan over medium heat, then add the diced onion, ginger, and jalapeño with a pinch of salt and cook for about 2 minutes until softened.
  4. 3. Stir in the chile powder and cook for 1 minute more, then add the chicken stock, peanut butter, tomato paste, and cider vinegar, stirring until combined and bringing the mixture to a gentle boil.
  5. 4. Reduce the heat to maintain a very low simmer, fold in the chicken pieces gently, and let the stew cook for 10-15 minutes, stirring minimally to keep the chicken intact.
  6. Cook until the thickest piece reaches 165F and the juices run clear.
  7. 5. Slice the green onions while the stew simmers, then give the pot one final gentle stir if the peanut oil has separated, and serve hot topped generously with the sliced green onions.
  8. Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.

Source & attribution

Kalyn's Kitchen · IMPORTED

https://diet.driv.space/recipes/west-african-chicken-stewKalyn's Kitchen reference: https://kalynskitchen.com/recipe-for-west-african-chicken-and/

Rated 4.7/5 from 22 ratings on Kalyn's Kitchen. Method rewritten in-house; see source for the publisher's original.