If you were to meet
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.
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.
Ingredients
2 lbs. chicken
drumsticks and thighs
drumsticks and thighs
I large onion chopped
4 large cloves garlic
minced
minced
1 stick celery finely
chopped
chopped
2 tbsp. fresh ginger
minced
minced
3 large potatoes
cubed into large pieces
cubed into large pieces
½ a large green bell
pepper cut into large pieces
pepper cut into large pieces
2 medium tomatoes
crushed or finely chopped
crushed or finely chopped
3 sprigs fresh thyme
1 spring fresh
rosemary
rosemary
1 tsp white pepper
3 cups chicken broth
1 cup good quality dry
white wine
white wine
Salt and pepper to
taste
taste
Directions
– Season chicken with salt and pepper, brown on
both sides in a large preheated Dutch oven with peanut oil.
both sides in a large preheated Dutch oven with peanut oil.
– Remove chicken from pot and set aside when it is
completely browned.
completely browned.
– Add more peanut oil to the pot and sauté’ onions,
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.
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.
– Return chicken to pot, add wine, mix and let
wine reduce to half the original amount, about 2 minutes.
wine reduce to half the original amount, about 2 minutes.
– Add chicken broth and potatoes, cover pot and
reduce heat to medium low and simmer for about 30 minutes.
reduce heat to medium low and simmer for about 30 minutes.
– If you prefer a thicker stew, remove lid and cook
on high heat in the last five minutes to let liquid evaporate.
on high heat in the last five minutes to let liquid evaporate.
– Serve with rice or with bread on the side to dip
into the chicken sauce.
into the chicken sauce.
Karen Hopkins says
February 21, 2016 at 7:24 pmThis looks amazing! I might have to make this for dinner tonight! Thanks for sharing!
Agnes says
February 23, 2016 at 2:39 amCool, let me know how it goes!
Family Around The Table says
February 21, 2016 at 9:23 pmThis recipe is definitely going into my "to try" file! Looks delish.
Agnes says
February 23, 2016 at 2:40 amThank you, you will love it!
Jessica says
February 22, 2016 at 4:43 amAnything with wine in it is delicious! This really sounds yummy to make and I love how you paired it with rice!
Agnes says
February 23, 2016 at 2:40 amTrue, anything with wine is awesome!
Emmmmerz says
February 22, 2016 at 7:53 amIs that an avocado on the side?
Looks like a delicious meal.
Agnes says
February 23, 2016 at 2:41 amYes, that avocado. I like to eat everything with avocado!
Amanda Striped Spatula says
February 22, 2016 at 12:05 pmYum! Love the addition of fresh ginger!
Agnes says
February 23, 2016 at 2:41 amIt gives is a little pizzaz!
tialea2 says
February 23, 2016 at 12:39 pmLooks like something we would enjoy! Great recipe.
Jennifer Corter says
February 25, 2016 at 7:23 pmOh boy, this looks SOOOO good! I am going to have to bookmark this and try this recipe out! Yummy!