On Christmas my sister and I decided to have a feast of all the nations that make up our family. We had Norwegian meatballs, German Spaetzle, and African Chicken Stew (for my girls who are West African). We served it over white rice and it was delicious! They loved it and I will definitely make it again. Maybe next year. I suggest you give it a try too.
African Chicken Stew
Prep Time:10 mins
Cook Time:45 mins
Total Time:55 mins
- ¼-1/2 cup oil
- 3- 3 1/2 pound chicken cut in pieces
- 5-6 Roma tomatoes or 2 cups tomato puree
- 1 medium onion sliced
- 1 teaspoon minced garlic
- 1 1/2 teaspoon dried thyme
- 1 Tablespoon smoked paprika
- 1/4 teaspoon curry powder
- 1 bay leaf
- 1 tablespoon maggi or chicken bouillon granules
- 2 cups water
- 2 green onion chopped whites and green parts
- 3 tablespoon parsley
- 1- 2 cups of sliced carrots
- Salt and pepper to taste
- Season chicken with, salt and pepper. Set aside
- In a large pot, heat oil over medium heat, until hot, and then add the chicken and sauté stirring, frequently, any browned bits off the bottom of the pot, until chicken is brown.
- If using fresh tomatoes blend tomatoes, onions, garlic, and onions. Pour the tomatos blend in the pot of chicken, bring to a boil and let it simmer until tender (depending on the chicken) about 20- 30 minutes, frequently stirring the saucepan to prevent burns. If using tomato sauce; add the onion, sauté until tender, about 4-5- minutes. Pour tomato sauce, curry powder, smoked paprika, thyme, bay leaf, garlic and bouillon powder. Bring to a boil and let it simmer for about 20-30 minutes. Add about 2 cups of water to the pan.
- Add carrots, green onions, parsley. Cook for another 5 minutes. Adjust thickness of soup with water or stock.
- Season with salt according to preference. Remove bay leaf.
- Serve over warm rice.