Quick Chicken Stew Recipe
A hearty East African chicken stew made stove top with tender, bone in chicken simmered in a rich tomato onion sauce and warm spices. A simple, one pot dinner that is ready in about an hour and tastes even better the next day.
Ingredients
- 1 whole hard chicken cut into pieces
- 3 tbsp cooking oil
- 4 cloves garlic crushed
- 1 medium onion chopped
- 2 tbsp chicken broth powder
- 1 tsp paprika
- 3 ripe tomatoes
- 1 medium bell pepper
- 2 red chilies or 1 habanero optional, for extra heat
- Salt to taste
- Fresh cilantro chopped for garnish
Instructions
- Rinse the chicken pieces and place them in a pressure cooker.
- Add the crushed garlic, salt, and 2 cups of water. Pressure cook until the chicken is tender.
- Remove the chicken and reserve the cooking broth. Arrange the chicken on an air fryer tray and air fry at 375°F (190°C) for 20–30 minutes, or until beautifully browned.
- Blend the tomatoes, bell pepper, and chilies (if using) until smooth.
- Heat the cooking oil in a pan over medium heat. Add the chopped onion and sauté until softened, browned, and translucent.
- Pour in the blended tomato mixture and cook until most of the liquid has evaporated and the sauce is rich and thick.
- Stir in the chicken broth powder and paprika. Cook for 1 minute until fragrant.
- Add the browned chicken and toss to coat it evenly with the sauce.
- Pour in the reserved chicken broth and simmer for about 15 minutes, allowing the flavors to meld together.
- Garnish with fresh cilantro and serve hot.
Video
Notes
Please note that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nutrition
Calories: 142kcalCarbohydrates: 10gProtein: 2gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 0.3mgSodium: 613mgPotassium: 353mgFiber: 2gSugar: 5gVitamin A: 1951IUVitamin C: 54mgCalcium: 29mgIron: 1mg
Tried this recipe?Let us know how it was!
