any African and ask if they had chicken or beef stew in the past week
they will probably say yes as stews are very common in African households. Chicken
stew reminds me of my childhood and I love to cook it every now and
then. This stew is not heavily
spiced and therefore the chicken shines on its own. I have changed the traditional
recipe a little by adding white wine for a richer flavor however it still
tastes delicious without it.
drumsticks and thighs
cubed into large pieces
pepper cut into large pieces
crushed or finely chopped
both sides in a large preheated Dutch oven with peanut oil.
celery, ginger, garlic with fresh herbs for about 2 minutes until onions are
translucent. Add green bell peppers and tomatoes in the last 10 seconds and
cook for another minute.
wine reduce to half the original amount, about 2 minutes.
reduce heat to medium low and simmer for about 30 minutes.
on high heat in the last five minutes to let liquid evaporate.
into the chicken sauce.