West African Chicken Stew
West African Chicken Stew is a quick low-carb dinner with interesting flavors, and the peanut flavor in the sauce comes from peanut butter!
PIN West African Chicken Stew to try it later!
Maybe this only happens at my Costco, but have you noticed how those rotisserie chickens jump into your basket when you’re out shopping with no dinner plans? I never have rotisserie chicken on my list, but I often come home with one.
But no worries because this West African Chicken Stew is perfect to make with leftover rotisserie chicken, and it’s wonderfully flavorful with ginger, Jalapenos, and chunky peanut butter adding interest. It’s also simple to make, and you can save the chicken carcass, bones, and skin (if you manage not to eat it) to make homemade chicken stock.
And this recipe has been a favorite of mine for many years, so today I’m reminding you about it for my Friday Favorites pick! Hope you’ll give this a try next time you have some leftover chicken and want to turn it into a delicious dinner!
What ingredients do you need?
- Olive Oil (affiliate link)
- red onion
- Minced Ginger (affiliate link)
- minced Jalapeno
- salt to taste
- Chili Powder (affiliate link)
- homemade chicken stock or canned chicken broth (affiliate link)
- Adams 100% Natural Peanut Butter (affiliate link) (see notes)
- tomato paste (affiliate link)
- apple cider vinegar (affiliate link)
- diced, cooked chicken
- fresh ground black pepper to taste
- green onions
Why is this called African Chicken Stew?
Obviously a stew that uses leftover chicken and peanut butter isn’t an authentic African dish. But this recipe is inspired by Chicken and Groundnut Stew, which is a well-known African dish from Ghana that combines chicken with peanuts.
Want more recipes using peanut butter?
Check out Keto Recipes with Peanut Butter to see more of my favorite recipes that include peanut butter, and a shout-out for the low-sugar peanut butter brand I always buy!
Want more ideas for using leftover chicken?
I’ve seen a number of cookbooks with ideas for using rotisserie chicken, but this recipe was adapted from one I found in 150 Things to Make with Roast Chicken and 50 Ways to Roast It (affiliate link) by Tony Rosenfield, a great little book I bought myself and would happily buy again. This recipe is barely stewed, so maybe I should just call it West African Chicken!
Want more tasty recipes for Stew?
You can use Low-Carb and Keto Stew Recipes to find more ideas for stew.
How to Make West African Chicken Stew:
(Scroll down for complete printable recipe plus nutritional information.)
- You need about 3 cups of leftover chicken, cut into pieces. This is one case where I would roughly chop the chicken without making the pieces all the same size.
- I didn’t get it all in the photo, but this recipe starts by very finely dicing red onion, fresh ginger root, and Jalapeno. (I only had pickled Jalapenos in a jar, which worked just fine.)
- Saute the chopped red onion, ginger root, and Jalapeno in a little olive, adding a little salt.
- After they cook for a couple of minutes, add some chili powder and cook about a minute more.
- Then add chicken stock, chunky peanut butter, tomato paste, and apple cider vinegar and let the mixture come to a very low-boil. (Can’t you already tell this is going to taste good!)
- If you want this to be low in carbs, it’s important to use natural peanut butter without added sugar. Adams 100% Natural Peanut Butter (affiliate link) is the brand I use, which has only 1 gram of sugar in 2 tablespoons of peanut butter.
- Once the sauce has barely started to boil, add the roughly chopped chicken pieces, gently stir (so the chicken doesn’t shred apart), turn heat to low, and gently simmer for 10-15 minutes.
- Don’t even think about skipping the green onions to sprinkle on top, because not only do they provide crunch, but the flavor combination with the creamy chicken stew and the bite of the onion is delightful.
- It’s natural for a little of the oil in the peanut butter to separate when the stew simmers, but gently stir to mix it back in when you serve it. Serve hot.
Make it a Low-Carb Meal:
This would be great with Roasted Broccoli with Garlic, Roasted Summer Squash with Garlic and Parmesan, Green Beans with Tahini and Lemon, Lemon Parmesan Kale Salad, or served over Cauliflower Rice for a low-carb meal.
More Tasty Low-Carb Dinners with Chicken:
- Chicken Egg Foo Yung
- Buffalo Chicken and Blue Cheese Cabbage Bowl
- Greek Lemon Chicken
- Grilled Fusion Chicken
- Chicken Kabobs with Asian Marinade
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
West African Chicken Stew
This Low-Carb West African Chicken Stew is simple and perfect to make with leftover chicken.
Ingredients
- 2 T olive oil
- 1/4 cup finely diced red onion (see notes)
- 1 T finely minced ginger root (see notes)
- 2 tsp. finely minced jalapeno (see notes)
- salt to taste
- 1 tsp. chile powder (see notes)
- 1 cup chicken stock (chicken broth from a can is fine)
- 1/2 cup chunky natural peanut butter (see notes)
- 2 T tomato paste
- 1 T cider vinegar
- 3 cups diced, cooked chicken
- fresh ground black pepper to taste
- 2 green onions, thinly sliced
Instructions
- Finely chop the red onion, ginger, and jalapeno, and roughly chop the chicken.
- Heat oil in a heavy pan, add finely diced onion, ginger, and jalapenos, season with salt, and saute about 2 minutes. Add the chile powder, stir into other ingredients, and saute about 1 minute more. Add chicken stock, peanut butter (affiliate link), tomato paste, and apple cider vinegar, stir, and bring to a slight boil.
- As soon as it starts to boil, lower heat to a very gentle simmer, add roughly chopped chicken, gently stir to combine, and let simmer 10-15 minutes. (Resist the urge to stir it very much, or the chicken will shred apart, which you don’t want here.)
- While mixture simmers, wash, dry, and slice green onions. After 10-15 minutes, gently stir again if the oil from the peanut butter has separated. Serve hot, with a generous handful of green onion slices on each serving.
Notes
Regular white or yellow onion will also be fine in this. I originally made this with fresh minced ginger which is probably best, but minced ginger from a jar wouldn't be bad here. I used pickled Jalapenos which worked fine; increase the amount of Jalapeno if you want it spicy. I used dried Ancho chile powder, but you could also use Mexican style chili powder if that’s all you have. I used Adams 100% Natural Peanut Butter (affiliate link); for low carbs, use natural peanut butter without added sugar.
This recipe was adapted from 150 Things to Make with Roast Chicken and 50 Ways to Roast It by Tony Rosenfield.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 524Total Fat: 38gSaturated Fat: 7gUnsaturated Fat: 27gCholesterol: 97mgSodium: 429mgCarbohydrates: 9.4gFiber: 4gSugar: 5gProtein: 35g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This West African Chicken Stew is great for low-carb and Keto eating plans and also for any phase of the original South Beach Diet. South Beach would recommend using white meat chicken for less fat; low-carb diets might prefer dark meat chicken.
Find More Recipes Like This One:
Use Stew Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2010, and it’s been a huge hit on the blog. It was last updated with more information and featured for Friday Favorites in 2022.
154 Comments on “West African Chicken Stew”
Every time I make this recipe (it’s saved in my favorites) I ask myself, “Why don’t I make this more often?” It is so good.
I used to make this with chicken breasts that I would cook, set aside, chop, and then add back when called for. Tonight I make it with chicken thighs (boneless and skinless) that I cooked, set aside, chopped, and then added to the peanut stew. It turned out even better.
Thank you, Kalyn for this great recipe.
So glad you are enjoying the recipe. That sounds like a good idea.
Hi Kalyn – I recently found your website and am really enjoying your recipes! I’m making this soup tonight and was wondering if I could make it in the instant pot with raw chicken? I’m thinking I need to increase the chicken stock to 2 cups. What are your thoughts?
Thank you in advance for your help!
Carrie
Glad you are enjoying the recipes! This recipe is written is definitely a thick stew and not a soup. Since my recipe is completely different (using pre-cooked chicken that’s heated in the sauce) I’m not sure how it would work to make it with raw chicken in the Instant Pot. I guess I am skeptical, but if you do try it I’d love to hear how it works.
Thank you for the input. I’m going to give it a try and will definitely let you know how it goes!
So it turned out pretty well.. though admittedly I have made your recipe so I can’t compare. I ended up doubling the recipe. I sauteed the onion and jalapeno in EVOO in the instant pot till soft. Added ginger and garlic and sauteed for 30 seconds. Deglazed the pot with white wine (because why not!) and added the rest of the ingredients (except peanut butter) and stirred. Submerged three boneless, skinless chicken breasts in the liquid and set the instant pot on the poultry setting, and let the pressure release naturally. When done, I removed the chicken and shredded it in a bowl, added the peanut butter to the remaining liquid and stirred until incorporated, and added the chicken back in. I think next time I will add the peanut butter along with the rest of the ingredients… but it tastes delicious! Thank you for a quick, delicious meal for my very busy family. I’m trying to get back in the swing of things as our lives get somewhat back to normal 🙂
Thanks for sharing that, interesting. I might have to try that.
Hi Kalyn,
This was one of my staples before I met my bf — absolutely love it!!!!
However my bf is allergic to nuts.
Any suggestions on what I could replace the peanut butter with that wouldn’t ruin the dish? Or is this off my plate unless I send him away for a weekend? 😜
Thanks
I don’t know too much about nut allergies. But I know some people are allergic to some kinds of nuts but not others. You might be able to use Tahini (which is ground sesame seeds). It’s definitely a different flavor; I might add some sugar or sweetener if you try it with tahini.
But honestly I would start by googling “what can I use instead of peanut butter in a recipe if I am allergic to nuts.” I am sure people have written about that!
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I made this again today, it used to be a family favorite but I haven't made it in a few years. Still as delicious as usual!!!! I served it over cauliflower rice .
Aw, thanks! So glad you enjoyed it!
Kalyn, for this recipe what type of chili powder are you referring to? Is it the mild Mexican chili powder that has other seasonings mixed in, or do you mean pure chili powder like cayenne?
Looking forward to trying it!
Jennie, very good question; I will edit the recipe to clarify. I used ground red Ancho chiles but I think either type will work here. The ancho chiles are a bit hotter than Mexican chile powder blends though.
Thank you for your reply and for the great recipe! I made it tonight, and my husband and I both loved it. I actually ended up using 2 teaspoons of mild yellow curry powder instead of the chili powder. I added a couple pinches of Kashmiri chili powder (which is a somewhat mild Indian chili powder) for a little heat. I live in Saudi Arabia, and Ancho chili powder is not available here. Actually no Mexican chili powder is really available here, but I bought a couple big bottles of Mexican style chili powder last time I was in the States. Anyway, I threw in some extra ginger, some minced garlic, diced red bell pepper, and a tomato as well. I only had one and a half cups of chicken, so I also added a can of chickpeas and it was perfect. I probably only used about 6 tablespoons of peanut butter and I added some extra stock. My husband kept commenting on how delicious it was. Thanks again!
Also, I have found that if I "pull" the chicken rather than cube it, it stays together better when simmering and stirring.
Jennie, so glad you enjoyed it. I love the sound of curry powder in this. How fun getting a comment clear from Saudi Arabia!
Kalyn–Thank you for all the wonderful recipes. We were looking to reduce carbs and I was already gluten free so finding your website has been very useful. I've made like six of your recipes and they've all been very good. We too have a love for green onions. I made the stew tonight, added some mini sweet peppers. My husband who'd been hesitant to try it loved it. I look forward to many more excellent recipes!
Thanks Kelly; so glad you are enjoying the recipes!
I make this with meat from a "stewing hen". Served with fettucine noodles.
I would cut the amount of peanut butter to 1/4 cup and use curry powder instead of chile powder, Other than that it was delicious.
Marianne, hope you enjoy!
Think I will try some chunky almond butter and go for it. Never had African food before, but the flavors are familiar so I think we will love it. Thanks!
I made this last week, it was AMAZING!! We ate it with cauliflower rice and since we love spicy I threw in a habanero pepper. This is my new favorite recipe and I can't wait to make this for friends. Thank you!
Stephanie, thanks for that; good to know.
I am a longtime fan of this recipe (and your blog), but had given up legumes several months ago and really missed it. I made it last night with sunbutter instead and it was wonderful. For anyone who doesn't do peanuts, the sunbutter worked fabulously as a substitute!
Thanks Megan, and so glad you enjoyed it so much!
Yum. No, extra yum. I made this exactly as written ( which is rare for me). I too, used pickled jalapeno peppers. This was delicious (spicey). For me, with a big salad, I ate about one sixth of the recipe and it was very filling. DH had seconds though, so the four servings bit is probably accurate. Thank you so much for this great recipe Kaylyn! I will make it again for sure. Love your blog.
Megan
Sugar Daze, so glad you like it, and how fun hearing from someone in Paris!
Just came in from work and have this going in the pan. I used fresh chicken breasts, followed the recipe to a T and added some ketchup (blasphemy!) into the sauce cause it was a little thick. Wow, does this taste good! Getting ready to serve it. My son is asking for pineapples in the stew which would probably be a great addition. Unfortunately don't have green onions! Thank you from Paris for a quick, tasty dinner idea!
Scott, I really hope you enjoy it!
I work in Senegal and Mali a good bit and absolutely love this dish over there. It's called Mafé in Senegal, and something I can't come close to spelling in Mali – same dish, many names throughout the region. I can't begin to tell you how happy I was to find this recipe here. I'm off to Kroger to get groceries and we'll make this tonight!
It does sound good, glad you enjoyed it!
This is an absolutely delicious stew and the third recipe of yours that I have tried and loved! I mixed things up a bit and ate this with naan bread (i know, not south beach friendly BUT delicious!)
I'm always in favor of adapting a recipe to what you have or prefer, and your version sounds great!
This is definitely one of the best recipes I've made from your site and I've made quite a few of them. What I love about your recipes is that you provide a master upon which it is easy to riff according to taste and what's in the fridge. That is invaluable to me. Here I was pretty faithful, but I used fire roasted tomatoes instead of tomato paste, added a few cloves of garlic & extra hot peppers, then added cilantro as a garnish. Served over about half a cup of mashed sweet potato. Lunch for a week.
Many thanks, as always.
RNJen from NYC
Oh my goodness is this amazing! Mine turned out pretty thick, so next time I'll add some more broth and maybe a few of the variations listed above. Thanks to everyone for sharing their ideas and thanks to Kalyn for providing the forum for us to share! We ate this over cauliflower rice and were unbelievably surprised how good it was. Almost forgot there wasn't a carb in the meal! Thanks for a great South Beach Day 1 meal!
Glad you liked it, and you're right; it should say 4 servings. I will edit right now.
This was absolutely delicious (I was almost licking the bowl) although it barely served two of us an entree soup, I was surprised that the recipe said it could serve up to six. I'll definitely be making again, I have some ideas for some tweaks that I think will make it even more delicious. Your recipes are fantastic!
Sally, glad you like it! (And the 115 comments are from two years, and most of my recipes have far less!)
Kalyn, this recipe calls my name all the way!
I don't care for peanut butter in sandwiches, the texture and the way it "sticks" to my mouth turn me off, but I love, love LOVE cooking with it
great recipe!
(and, my gosh, when I grow up, I want to have 115 comments on my blog too… 😉
Susi, glad you liked it!
Thanks for this great and easy recipe. We had it for Sunday dinner — added some root vegetables for sweetness and vitamins 🙂 Yum!
Oops, sorry Jan. I didn't see that comment until I had written the one above. I don't think I'd make this in the crockpot; the chicken only cooks for a short time and I think it would shred apart if it was cooked for a long time.
So glad you liked it!
So I got around to making this, and I have to say it lived up to expectations. My son didn't like it (too nutty) but my wife and I were big fans. The aromatics are still lingering in my house. Simply wonderful.
awesome…wondering if I can cook it in the crockpot
I've been wanting to try this African stew for a while now. I'm pinning this as a bookmarked recipe so I can finally remember to make it!
I shouldn't look at blogs at night, because this is making me want to run right into the kitchen to make this! Definitely going on my must make list!
Ah, those mysterious roasted chickens. So sneaky, the way they manage to pop into your cart. Perfect for a quick meal. I love peanut based soups. This one sounds fabulous.
We're having roasted chicken for dinner tonight. I never know what to do with the leftovers other than just warm them up and eat them, or make chicken salad. This will be an amazing change of pace! And we already have most of the ingredients. Double win!
I've made this several times (found the recipe on your blog) and it really is delicious. Keep the great phase one recipes coming!!!
Glad so many people liked the sound of this one, and I appreciate the nice thoughts about my blog. I do think that orange yams (which are really sweet potatoes) would go well in this if you weren't making it for phase one.
Hi Kalyn, it is funny, happens to me, when I visit BJ's – the Chicken is almost always in my cart – and it is always delicious and you can have a meal in no time at all.
I am looking forward to each day, having new ideas for dinner. Thanks Claudia
Kaylin, I've been following your blog for 2 years now, but this is the first time I commented. I've been thinking about making African Peanut stew for a while now, but couldn't imagine tomato paste and peanut butter going well together. Plus, other recipes I've seen add Diced Tomatoes (ugghh). Is it a bad idea to think that Yams (The orange ones) would go very well in this??
This one sure looks like a winner! Planning on adding my Miracle Noodles to this! I'm combining Weight Watchers and South Beach…your web-site is the bomb!! Gail H.
I have to say one of the things I love most about your blog is that it took several times reading it to realize there was a South Beach or healthy theme…it's just good food. I was really excited to see this because my son's school had a fundraiser where someone bought a similar soup, and I never was able to track down the creator for a recipe. I think I'm making this sooner rather than later.
The peanut part attracted our attention! Reminded us of the delicious pad thai. Thank you so much for sharing this wonderful recipe
Thanks, I will check these out !
Aspruell, glad you are enjoying the blog. I'm afraid I don't have time to answer such extensive questions about blogging, but I will say that blogging is my full-time job. There is a huge amount of information online about blogging and food blogging; I would use Google to check into it. There are also some sites listed on my blog under Sites for Food Bloggers that might be helpful. Good luck!
Hannah, glad you enjoyed it and very happy that the recipes are helping you with phase one. Stick with it and I promise you'll be glad!
I just discovered your blog and it has helped so much! Phase one killed me last time and I gave up but this time around your recipes are pulling me through.
This stew was amazing! I added a bit more ginger and peppers, then some minced garlic and a bit more stock. All in all, it was perfect.
Jocelyn, great to hear that the kids liked it!
Found this recipe today. It came together so quickly. My kids and I had it for dinner (they are 8 and 1.5 years old) no one complained of spice, they had no idea there was jalepeno or chili powder in it. Will make again! Thanks!
So glad you liked it!
had this for dinner two days in a row….so delicious!!!
Nadine, you're so welcome; glad my blog is helpful!
Kalyn, I have had some success with the South Beach diet, but I haven't been able to jazz myself to get started again. I have been paging through your blog and you have some wonderful looking recipes. Right this minute I am eating the African Peanut Chicken stew with chilis, etc. It is incredible–so much flavor. I know what I put in it, so I know it is good for SB. Thanks for making such wonderful recipes for those on the journey. It really helps!
NadineGM
Great idea to eat this with cauliflower "rice." Thanks for sharing that!
I'm very familiar with this stew and since starting the diet I never thought I'd be able to enjoy it! Especially because of the rice! Who would have thought that such a creamy stew could be diet-friendly? But I tried it with cauli-rice (another fabulous idea I got from you) and it tasted perfect! Even better than with real rice because it was fluffy and creamy at the same time.
Thank you so much 🙂
Anna, glad you like the blog. I am curious about how this will turn out from the crockpot, would love to know.
So happy I found your site! I love the South Beach friendliness of it. This African stew smells delicious, and I can't wait to taste it! I simmered everything together for a few minutes, then threw it in the crockpot. Mine also came out a little too pasty, and barely covered the bottom of the crock pot, so I promptly doubled the recipe and added a little more stock.
Doreen, glad to hear you liked it!
I wanted to make something different with the rotisserie chicken that I had sitting in my refrigerator and found this recipe … I made it last night and was surprised at how good it turned out… It has a very strong peanut smell – but the other flavors really blend nicely with the peanut butter. I'll definitely be making this again!
Alison, glad you liked it. It sounds like you changed it from stew to soup, which would probably still be good! (The Tabasco is definitely a personal thing, but obviously you like it spicy!)
I made this for dinner tonight and it was a big hit. I did add a LOT more stock to thin it out, as well as half a bottle of green tabasco sauce. It give it a nice kick of heat since the green is milder, added flavor, but didn't over power it. I took a few bites of the recipe as is, but adding the stock allowed me to stretch the meal out a bit for the guests we had. We served it along side rice.
Bridget, glad to hear it was a hit!
Ok so I have no idea how I found your blog or this recipe but I am glad I did. My family tried eating it out of the pot. I spiced it up a little with chili sauce and used white wine vinegar because that is all I had. Going to try with tofu on our veggie day. Thanks again…
Mr. News, so glad you liked it!
Very delicious and peanut-y, though mine was a bit thick (probably needed a tad more broth and a tad less peanut butter). But excellent flavors!! And you're not kidding about the "don't stir" and "don't leave off the scallions" admonitions. My second foray into "African" cuisine, and I think I will keep going. Thanks Kalyn.
Ashley, thanks! I'm not sure, but if it seemed too thick, I'd guess you should cook it for a slightly shorter time so not so much of the liquid evaporates.
This was really good, but I think I did something wrong… it seemed more pastelike and less stewlike to me. (It was still good) Is there any idea why that happened? Thanks, and thank you for your blog. This is my favorite food blog EVER
Sara, so glad you liked it! Thanks for letting me know, and good luck on the diet!
Mmm this was delicious! This is my second time trying the South Beach diet and I am six days in. Your blog is a godsend!
This was incredibly easy to make. I am a student so a rotisserie chicken was a bit too expensive for me, so I used 2.5 chicken breasts and sauteed them with the ginger, garlic, onion and jalapeno to partially cook it and then put the rest in to simmer for 30min. I have made African dishes in the past that were far too peanuty so that was a concern of mine, but the chicken broth and ginger balanced it out beautifully.
Would be amazing on rice/potatoes/some kind of carb as well, but I just ate it straight. 🙂
Jeanne, love how you adapted it with the broccoli!
Wow! This was GREAT! I added some broccoli at the last minute, in order to get my son to eat veggies. Since the broccoli didn't cook long, it was very crunchy. I bet some fish sauce and a handful of chopped peanuts with just a little peanut butter would be good, and Thai-ish. Served with a little brown rice and flax seed mix (phase 2).
Glad to hear you liked it.
This was fantastic! I just found Kalyn's Kitchen recently and I'm so glad I did!
For me this used almost a whole rotisserie chicken but, granted, it was a pretty small chicken.
Minnesota Guy, love the sound of your changes to the recipe. Thanks for sharing.
Kalyn, I'm not an advanced foodie like I'm sure most of your followers are, but I did make a small change to the recipe to make it more of a Thai dish. I had a bit of red curry paste in the fridge so I substituted 2 Tbsp of that for the chili powder, then I omitted the salt and replaced it with one Tbsp soy sauce. It turned out awesome.
Jenn, you're welcome; glad you're enjoying the blog.
I just wanted to say thanks for this wonderful blog! I love to cook but I sometimes need new inspiration for the South Beach diet! THANKS!! I can NOT wait to try this recipe!
Jim, I do love your addition of chickpeas to this, what a brilliant idea!
I made this last night as part of our return to Phase 1 we do each January. Used some leftover chicken, and since I wasn't making rice, I added a can of chickpeas. It was absolutely delicious! Even my wife, who isn't fond of either chickpeas or peanut butter, raved about it. I can't wait to make it again!
Absent from TX, thanks! I'm really happy this has been such a hit with so many people.
Wow! This was sooo good. Rich, creamy, spicy deliciousness! Had it over garlic-y cauliflower rice. I was in heaven!
Kay and Sophie, thanks. I'm always hoping the photo has that effect!
Anon, glad you liked it.
I made this last night and it was awesome.
A lovely, easy yet so tasty looking end result!
This screams: EAT ME!!! Thanks!
This looks so very good. I can almost taste it just by looking at the photos!
Mags, I liked it a lot.
PJ, I'm intrigued by African food too. I haven't cooked it much, but want to try more things.
Erin, thanks!
Kevin, hope you like it.
Joanne, that sounds like a great option if you don't have leftover chicken.
Pietro, that's exactly what I'd use here too. You could use any type of hot green chile pepper I'm sure.
Anon, you're welcome.
This was a great recipe – thanks so much for this site!
Thanks Kalyn (I was anon) Don't know how it works in the US but in Australia I buy 1kg bag of frozen green/raw prawns and this is what I will use.
Just have to try to find jalapenos.
I made this last night (8 Jan) and it was absolutely delicious! I used raw boneless chicken thighs which I cubed to roughly mirror the original rotisserie chicken called for. I browned the pieces first then removed them from the pot and set aside. The ginger, onion and jalapeno were then sauteed,the chicken pieces added after 3 minutes and the recipe was then followed as written.
We loved it. Thank you for a super dish.
Peanut butter works surprisingly well in soups and stews. I can't wait to try this one.
This looks great! Mmmmmm…
wow, this looks just fantastic! Love all the ingredients, color and nice click too. I have an african cookbook borrowed from library sitting on my bookshelf and this post has just inspired me to go explore the book!
I'm back on the Beach for the umpteenth time. This stew sounds fantastic!
B, hope you like it. I'm going to eat it for dinner tonight, which will be the third time I've had it this week!
Graveflower, glad you liked it, and good to know it's still flavorful without the jalapenos.
Joanne, that's a good husband! I did add a little water when I reheated mine, same idea. I think describing how hot things should be cooked is one of the hardest parts of writing a recipe, and everyone's stove is a bit different too!
Anonymous, I love the idea of using prawns (shrimp) in this. I'd probably put them in the sauce raw, since they have such a short cooking time. I bet it's delicious!
I think I'm going to try this using frozen prawns (which I think are shrimp in the US. Using quite large ones will make a terrific variation I hope.
I was skeptical of this dish at first but decided to give it a try.
I am not sure if this happened to others, but my final sauce came out thick and paste like (heat too high?). I thought for sure I ruined the dish and was about to scrap it when my husband suggested adding more stock and tada… magic! My husband loved it and topped it with cilantro and went back for seconds!
I just finished eating this and it was very good. I didn't add jalapeno but it still tasted delicious.
I've got to make this for myself this weekend. I have some roasted chicken in the freezer that needs to go into something. This ought to fir the bill. Thanks!
Cross commenting again! Lauren I don't know how authentically African this recipe is, but I know the idea of using ground peanuts in stew is very common in west African cooking. I loved it.
Sarah, isn't it amazing how far those chickens can jump?
Wosnes, too bad. The chickens at Costco are fantastic if you ever decide to join. (I'm a huge Costco fan, I admit it.) This doesn't taste that peanut buttery, you might be able to sneak it past her.
Carrie, I think almond butter would be good in this, just slightly different.
I have yet to venture into African cuisine, but this dish looks like a great way to start!
Sounds like a great and unique supper. I wonder how it would taste with almond butter in place of peanut butter?
Although there is a Costco locally, I don't shop there, The store that I shop at does have rotisserie chickens, but they're not very good! So they don't fly into my cart. I think this sounds interesting, but I have a family member who isn't fond of peanuts/peanut butter. With the exception of Monster Cookies, she won't eat anything with peanut butter in it. Drat.
That sounds really delicious and looks mouthwateringly good. And yes, those rotisserie chickens have a way of following you home, don't they?
Becki, I haven't tasted sunflower seed butter, but I love sunflower seeds and I'm guessing it would taste great.
This looks heavenly. Unfortunately, my daughter has a peanut and tree nut allergy, so I avoid cooking with those (even for dishes such as this that she would never eat). I wonder if I could use sunflower seed butter, if the sugar count was low enough?
this looks terrific! Thanks for posting.
Oh yeah, those Costco chickens always end up in my shopping cart. This looks so great though. You can be so versatile with that chicken!
Year on the Grill, here too. I find that very puzzling.
Tasty Trix, great idea to use peanut oil (now why didn't I think of that!) Not so sure about the habenero peppers, I'm a bit of a wimp on hot peppers!
I absolutely love making West African food – I'd love for it to be the next big thing! Groundnut stews are among my favorites. If you really want a kick, I suggest next time trying it with habenero peppers (seeds removed) and frying your veggies in peanut oil – it gives such a distinct flavor!
this looks soooo good… Funny how at my grocery store the rotisserie fully cooked chicken is cheaper than a raw whole chicken
Bong Mom, love your spiced up version of Rubio's beans!
Kalyn
I loved the pinto beans that you made from Rubios. I made it but spiced it up a little with some Indian spices. Posted it today with due credits.
Thanks a ton
When just looking at the photo, I would have never guessed that this is a low-glycemic recipe. It looks so hearty and filling. That's one of the things I love about stopping by – always learning something!
Amy, you're so welcome.
Mari, great tips, thanks!
That's my favorite! Thanks for sharing the recipe!
Another usage I love with Costco chicken is making chicken vegetable soup one day, and turn it into Waterzooi, Creamy Belgian stew later. All you have to do is to add mixture of egg yolk and cream (tamper it first) into the leftover soup. It's delicious, and huge time saver!
ooooo, this looks fantastic!!
Can't wait to try it out!
Thanks so much for sharing!
Randi, any leftover cooked chicken will work just fine. You could even poach or simmer some chicken breasts, then cut up for the recipe. Thanks for the question, maybe I should clarify in the post.
lol, gotta love those Coscto chickens!
this might be a lame question, but possible to use boiled or grilled chicken or is a lot of flavor coming from the rotisserie?
delish and nutty
Didn't mean to ignore Diane, Susan, and Choices, those comments were coming as I was typing my comment! Cross Commenting!
Diane, very jealous to hear about the new Le Creuset pan! You'll have so much fun with that!
I went to bed super early last night and got way behind on on responding to comments, so I'm catching up here.
First, a couple of people called this "soup" but it's really a thick eat-with-a-fork stew. I ate it with a fork out of the bowl you see in the photo.
Monica, there is a post coming soon about "cauliflower rice" but basically it's cauliflower that's grated on a grater (so it is the size of rice) and then sauteed in olive oil (or it can be cooked other ways too, but that's how I always do it.)
For the people who are new to the blog welcome, and I'm happy to hear it's useful for people.
Oh, this has me drooling. Whatever was on my menu for tomorrow is now off and I'm making this. I love those rotisserie chickens but not that I'm gluten free I can't let them jump in my cart anymore but they still wave at me. Today I'm treating myself to a new Le Creuset Cassis Round French Oven. I love that purple color and I can just imagine this stew in there. Thank you for sharing this. I keep telling my husband we're going to be a soup and stew family. This will help convince him!
I have the same problem with those pesky, flying rotisserie chickens, and am always looking for new ways to use them. Love this one!
Hi,
Love this post. I happened to come across your blog, Glad I did. Yummy reciepes. I love to cook and can't wait to try them. I am going to follow you. Thank you.
I just found your site as I was looking for South Beach recipes to start the New Year. It is awesome. Keep up the good work!
Not merely about this recipe but an overall appreciation for you, Kalyn. I love this blog! You are terrifc, down to earth. It seems an added bonus that your style of cooking and thinking about foods, and south beach closely matches mine. Thank you and happy new year.
newton mom
Rotisserie Chickens are so delicious and fabulous for soups. Rick Bayless uses them alot in his recipes. I have an African Chicken Soup recipe that is a little different than this. Delicious soup.
That looks great! I've just challenged myself to making 6 South Beach soups to try to expand my recipe box, and this is going in there. I've been making estafado for awhile, but this sounds like a great alternative. Thanks again!
Wow–this looks delicious. I think I can smell it! But, what is cauliflower rice, please?
This soup looks incredibly delicious. I love the color and the texture of it!
That looks awesome Kalyn. Perfect even for non-South Beachers like myself. 🙂
I too am already obsessed with this recipe and I haven't even made it yet. It is past my bedtime, but if I had cooked chicken and fresh ginger in the fridge, I would already have this on the stove. I think I already have everything else in the fridge.
Thanks everyone, I've made a few leftover rotisserie chicken type recipes in the past but I think this is by far the best. I ate it two nights in a row, which is so rare for me!
Drat those jumping rotisserie chickens!
I haven't even tasted this, but I am already infatuated with it! The color is gorgeous and the flavors sound incredible.
I'm one of those people who doesn't like peanut butter on sandwiches and things, but I do love it in sauces, soups and stews. This recipe is getting bookmarked immediately!
I really love African food. There actually is an African restaurant in Salt Lake serving authentic African cuisine. If you ever go there prepare to eat with your hands!
Kalyn, another winner! This goes on my list to try as soon as I can.
This looks delicious, maybe it's the first thing I should make with my new Xmas present pot?