Best 3 West African Chicken Stew Recipes

Embark on a culinary journey to West Africa with this tantalizing Chicken Stew, a vibrant symphony of flavors that will ignite your taste buds. This hearty dish, also known as Chicken Yassa, is a beloved staple in Senegal and beyond, capturing the essence of West African cuisine with its aromatic blend of spices, zesty citrus, and tender chicken.

At AliceRecipes, we present a comprehensive guide to creating this delectable stew, featuring three variations that cater to different dietary preferences and culinary inclinations. Our classic Chicken Yassa recipe stays true to the traditional Senegalese preparation, while our simplified version offers a streamlined approach for busy weeknight meals. Additionally, our vegetarian adaptation showcases the versatility of this dish, transforming it into a flavorful and protein-packed plant-based delight.

Each recipe is meticulously crafted with step-by-step instructions, ensuring that every home cook can recreate this West African gem in their own kitchen. Detailed ingredient lists and insightful tips provide the foundation for success, while vibrant imagery and engaging storytelling bring the vibrant spirit of West Africa to life.

Whether you're a seasoned cook seeking culinary inspiration or a novice eager to explore new flavors, our West African Chicken Stew recipes will guide you towards a delicious and unforgettable dining experience. Prepare to be captivated by the rich tapestry of flavors that define this iconic dish.

Here are our top 3 tried and tested recipes!

WEST AFRICAN CHICKEN STEW

West African Chicken Stew image

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

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 275 calories, Fat 7g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 636mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 6g fiber), Protein 22g protein. Diabetic Exchanges

WEST AFRICAN-STYLE CHICKEN AND GROUNDNUT STEW

West African-Style Chicken and Groundnut Stew image

Soooo delicious during cold months! It's my personal favorite "comfort food!" The curry and "ground nut" (sugarless, unsalted peanut butter) combine to make a savory dish!

Provided by Cecilia Myers

Categories Chicken

Number Of Ingredients 12

Ingredients

2 Tbsp olive oil
9 chicken thighs (about 3 lbs.)
2 medium onions, chopped
2 clove garlic, minced
1 tsp curry powder
1/2 tsp dried thyme
2 bay leaves
1/2 tsp salt
1/4 tsp cayenne pepper, or more to taste
3 c chicken broth, homade or canned
2 can(s) (8 oz cans) tomato sauce
3/4 c unsalted, sugarless peanut butter

Steps:

1. Heat the oil in a 5-quart Dutch oven. In batches, add the chicken and cook over medium-high heat, turning often, until browned on all sides, about 6 minutes per batch. Transfer the chicken to a plate and set aside. The goal is to Brown the meat, not fully cook it.
2. Add the onions to the Dutch oven and cook, stirring, until lightly browned, about 5 minutes. Then add garlic, curry powder, thyme, bay leaves, salt and cayenne pepper. Stir for 1 minute, and then stir in the chicken broth and tomato sauce.
3. Return the chicken thighs to the Dutch oven and bring to a simmer. Reduce the heat to medium-low, cover tightly, and simmer until the chicken shows no sign of pink at the bone when prodded with the tip of a sharp knife, about 45 minutes.
4. In a small bowl, blend the peanut butter with about 1 cup of the cooking liquid. Stir this mixture back into the sauce, and cook until heated through, about 2 minutes. Serve immediately.
5. Serve with rice and fried sweet plantains!
6. This is from the book "Kwanzaa" by Eric V. Copage.

WEST AFRICAN CHICKEN STEW

West African Chicken Stew image

This is a twist of a recipe I found some years ago. I've been passing the recipe around every year as the weather gets cooler. It's a great rib sticker! It also freezes well!

Provided by garp916

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 1h

Yield 6

Number Of Ingredients 14

Ingredients

1 tablespoon vegetable oil
3 pounds boneless chicken, cut into 1/2 inch cubes
1 large onion, chopped
5 medium potatoes, peeled and cubed
2 cloves garlic, crushed
1 teaspoon coarse ground black pepper
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon crushed red pepper flakes
1 cup water
1 cup chicken broth
¾ cup peanut butter
2 cups chopped fresh spinach

Steps:

Heat the oil in a large, heavy skillet over medium-heat heat; cook the chicken in the skillet until completely brown, 5 to 7 minutes; remove and set aside. Add the onion, potatoes, garlic, pepper, salt, coriander, cumin, and red pepper to the skillet and cook until the onions soften, about 5 minutes. Stir in the water, chicken broth, and peanut butter. Return the chicken to the skillet and top with the spinach. Cover and simmer until the potatoes are cooked through, about 20 minutes.

Nutrition Facts : Calories 595.2 calories, Carbohydrate 41.2 g, Cholesterol 117.2 mg, Fat 23.6 g, Fiber 6.9 g, Protein 56.6 g, SaturatedFat 5.1 g, Sodium 653.3 mg, Sugar 5.5 g

Tips:

Prep the chicken properly: To ensure evenly cooked and tender chicken, it's essential to pat it dry before searing. This helps remove excess moisture and promotes a golden brown crust.
Sear the chicken in batches: Avoid overcrowding the pan to prevent steaming instead of searing. Sear the chicken in batches if necessary to achieve a nice caramelized exterior.
Use a flavorful spice blend: The combination of spices in this recipe creates a rich and aromatic stew. Feel free to adjust the quantities based on your personal preferences or dietary restrictions.
Cook the stew low and slow: Simmering the stew for an extended period allows the flavors to meld and develop fully. Be patient and let the magic happen!
Add vegetables towards the end: To retain their鮮豔色彩and texture, add the vegetables towards the end of the cooking process. This prevents them from becoming overcooked and mushy.
Taste and adjust seasonings: Before serving, taste the stew and adjust the seasoning as needed. A balance of flavors is key to a delicious dish.

Conclusion:

This West African chicken stew is a vibrant and flavorful dish that combines the bold flavors of traditional African cuisine with the convenience of a one-pot meal. By following these tips and cooking with love, you can create a culinary masterpiece that will impress your family and friends. So gather your ingredients, put on your apron, and let's embark on a taste adventure inspired by the vibrant heart of West Africa.