Rice and chicken stew is one of my favorite things to eat and I have at least 3 different recipes of the dish, each delightfully delicious in it’s own right. This particular recipe is one I inherited from my grandmother, and it hits the spot every time. The flavorful aromas pair perfectly with the acidity of the tomato base, but the flavors in this recipe are taken to a completely different complexity by the addition of the umami from the fresh chicken stock made during the chicken steaming process.

The trick to making a chicken stew filled with layered flavors is the steaming of the chicken and the subsequent broth that is made from that process. Understanding and using the correct blend of spice, herbs and chilli is what really makes this stew stand out and mellows out the acidity from the tomatoes.

It also helps to fry the chicken pieces after they have been steamed. This is to seal the moisture in the chicken and also create a nice crispy texture to bite into. The trick is to not fry the chicken pieces too much, as we are not wanting to cook the chicken through (this will be done later in the actual stew), but just to give the pieces enough color and texture to hold for the rest of the cooking process.

Making the base for the stew is pretty straight forward, even if it’s a little time consuming. But trust me, it is absolutely worth it. A little trick to enhancing the umami in your stew is to all your onions, green peppers and yellow peppers to fry on medium heat until they become translucent. It is then we add the concentrated tomato paste. It is critical that the tomato paste gently cooks to remove the bitterness and acidity notes inherent in tomatoes. This entire process can take up to ten minutes, stirring frequently to ensure that the paste does not burn and that the oils are slowing released into the pot.

Once this delicate process is complete, you can then add your canned tomatoes (or blended tomatoes, if you’re using fresh tomatoes). Add the stock made while you were steaming the chicken pieces and add water, if required. The stew is going to be boiling for at least 40 minutes to cook down and concentrate the flavors, so make you have enough liquid in the pot for that purpose.

After this, stir, add your chicken pieces and cook for another 10 minutes on low heat. Serve with basmati rice or couscous. I particularly like to add a hardboiled egg as well.

Grandma’s Chicken Stew

A delicious chicken stew, perfect for any gathering. Best served with steamed basmati rice or couscous.

• 8 pcs Chicken Thighs and Legs (4 of each)
• 2 medium Red onions
• 3 inch Fresh ginger (grated)
• 5 cloves Fresh garlic (minced)
• 1 Green bell pepper (medium diced)
• 1 Yellow bell pepper (medium diced)
• 1 tbsp Kosher salt
• 1 tbsp Black pepper
• 1 tbsp Onion powder
• 1 tbsp Garlic powder
• 1 tbsp Poultry seasoning
• 1.5 tsp Dried Thyme
• 1/4 cup Olive oil
• 1/4 tsp Curry powder
• 1 tbsp Smoked paprika
• 2 Bay leaves
• 2 cups Tomatoes sauce (about 5-6 Roma tomatoes, blended)
• 1 cup Water
• 1/3 cup Fresh Parsley (chopped)
• 1 tbsp Cayenne pepper
• 1/2 cup Vegetable oil
• 3 tbsp Tomato paste

1. Wash chicken pieces with lime and dry thoroughly. Season chicken liberally with salt, pepper, garlic powder, poultry seasoning and cayenne pepper. Set aside.

2. In a large pot or saucepan, add 2 whole cloves of garlic with one roughly chopped red onion and half of the ginger. Add just enough water to cover the chicken and steam over medium heat for about 10-15 minutes. Remove chicken pieces to a plate and keep the stock for later.

3. In a shallow frying pan, add 1/2 cup of vegetable oil and fry chicken pieces, making sure not to over crowd the pan. You're frying the chicken to seal the juices in the chicken, not to complete the cooking process. Return to the place for later use.

4. In the a large saucepan/ pot, over medium heat, add 1/4 cup of Extra Virgin Olive oil. Then add the chopped red onion, green and yellow peppers, frying until translucent. Add the cumin, onion powder, smoked paprika, Stir in the remaining garlic and ginger, making sure to not let them burn. Add the tomato paste and continue to stir and incorporate for another ten minutes. Reducing the heat if necessary.

5. After the tomato paste has cooked sufficiently, add the blended tomatoes (stirring it well to combine) and the chicken stock created from steaming the chicken pieces. If additional water is required, feel free to add. Add the Thyme and bay leaves and cover to simmer for at least 30-40 minutes, stirring gently occasionally.

6. At the point, you can add your chicken and fresh parsley and stir. Keep on low heat for another 10 minutes and serve with fresh basmati rice. Enjoy!

Dinner, Family Meal, Lunch, Main Course, Weeknight Meal

African

African recipe, African Stew, Chicken, Chicken Stew, Dinner, Lunch, Main Course, Recipe