West African Chicken Stew Recipe
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 teaspoons canola oil, divided
- 1 medium onion, thinly sliced
- 6 garlic cloves, minced
- 2 tablespoons minced fresh gingerroot
- 2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
- 1 can (28 ounces) crushed tomatoes
- 1 large sweet potato, peeled and cut into 1-inch cubes
- 1 cup reduced-sodium chicken broth
- 1/4 cup creamy peanut butter
- 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme, divided
- 1/4 teaspoon cayenne pepper
- Hot cooked brown rice, optional
- Sprinkle chicken with salt and pepper. In a Dutch oven, cook chicken over medium heat in 2 teaspoons oil for 4-6 minutes or until no longer pink; remove and set aside.
- In the same pan, saute onion in remaining oil until tender. Add garlic and ginger; cook 1 minute longer.
- Stir in the peas, tomatoes, sweet potato, broth, peanut butter, 1-1/4 teaspoons thyme and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potato is tender. Add chicken; heat through.
- Serve with rice if desired. Sprinkle with remaining thyme. Yield: 8 servings (2-1/2 quarts).
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for West African Chicken Stew
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"This is a delicious bold, flavorful stew. I like African dishes and this one is a keeper. It is easy to make and turns out great!"
"This was absolutely wonderful and highly recommend! All the flavors mellow together so well. Love the fresh ginger. Hubby loved it and had leftovers for a few days!"
"The reciepe said to simmer 15 - 20 minutes until potato is tender. I took at least 45 minutes for the potato to become tender. What was supposed to be a quick, easy meal took far, far too long to cook."
"This was fantastic. Even the young kiddos loved it. We had a friend from Cameron in Africa try it and she said it brought back wonderful memories of home. Great recipe!"