West African Chicken Stew Recipe

4.5 26 28
West African Chicken Stew Recipe
West African Chicken Stew Recipe photo by Taste of Home
Publisher Photo

West African Chicken Stew Recipe

Read Reviews
4.5 26 28
Publisher Photo
I really love African flavors, but you don't really encounter them much in the U.S. Here the combination of native African ingredients, all of which can be found in the States, transports you to a new culinary place. —Michael Cohen, Los Angeles, California
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.

Ingredients

  • 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

Directions

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).
Originally published as West African Chicken Stew in Healthy Cooking February/March 2012, p39

Nutritional Facts

1-1/4 cups (calculated without rice): 275 calories, 7g fat (1g saturated fat), 31mg cholesterol, 636mg sodium, 32g carbohydrate (5g sugars, 6g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1 fat.

  • 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
  1. 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.
  2. In the same pan, saute onion in remaining oil until tender. Add garlic and ginger; cook 1 minute longer.
  3. 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.
  4. Serve with rice if desired. Sprinkle with remaining thyme. Yield: 8 servings (2-1/2 quarts).
Originally published as West African Chicken Stew in Healthy Cooking February/March 2012, p39

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forWest African Chicken Stew

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
mcwirth User ID: 1613931 274739
Reviewed Oct. 1, 2017

"This is delicious and I'm moving it into my "Favorite Recipes" file! I wasn't crazy about the smell at first and started getting nervous but we had it with white rice and devoured it. It did take awhile for the sweet potatoes to cook but definitely worth the wait!"

MY REVIEW
Tlckgram User ID: 7905775 265550
Reviewed May. 5, 2017

"I followed the recipe exactly, other than to double the chicken. I microwaved the sweet potatoes for 5 mins before adding to the stew so they would be cooked quickly. From start to finish, the dish only took 45 min. Everyone loved it! Not bland at all to us. Maybe those who find it bland didn't add the cayenne or ginger????"

MY REVIEW
daniel34inid User ID: 8041731 256868
Reviewed Nov. 16, 2016

"Could i make this recipe in a crockpot? has anyone tried doing it that way? Was curious because a lot of the reviews said that the sweet potato took a while to cook. Maybe cooking in the crockpot and adding the peas last may help. I may try it"

MY REVIEW
masoian User ID: 3415708 255970
Reviewed Oct. 26, 2016

"This was only average to us and I won't make again. I like all the ingredients but the combination just didn't work - the tomatoes predominated. The sweet potato, as others have mentioned, did take much longer than 20 minutes even with small chunks."

MY REVIEW
dmissimer User ID: 8328389 255358
Reviewed Oct. 12, 2016

"Awesome, easy to make adjustments to make vegan"

MY REVIEW
greatwithoutgluten User ID: 6330173 255334
Reviewed Oct. 12, 2016

"This was so good! It is a definite comfort food stew! I will be making this again for sure. Love the peanut butter and ginger flavors!"

MY REVIEW
tshuping User ID: 959646 242411
Reviewed Jan. 24, 2016

"Definitely needs more time to cook to get the sweet potatoes tender and my husband wanted it to have more chicken. Tasty!"

MY REVIEW
bbthefoodie User ID: 8636333 238059
Reviewed Nov. 25, 2015

"Great recipe! I had to make a couple of modifications: I added one more sweet potato and 4 cubes of Knorr for seasoning."

MY REVIEW
habenaroman User ID: 7905288 234010
Reviewed Oct. 5, 2015

"Great and easy."

MY REVIEW
lmmanda User ID: 1101093 216322
Reviewed Dec. 29, 2014

"This was absolutely delicious. The only thing that kept this from being 5 stars was the fact that I had to cook this for 1 hr 15 mins before the sweet potatoes were tender. Glad I wasn't in a hurry for dinner!"

Loading Image