Kalyn's Kitchen

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!

Low-Carb West African Chicken and Peanut Stew found on KalynsKitchen.com

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.

This West African Chicken Stew is perfect to make with leftover 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.

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.

Low-Carb West African Chicken and Peanut Stew found on KalynsKitchen.com

How to Make West African Chicken Stew: 

(Scroll down for complete printable recipe plus nutritional information.)

  1. 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.
  2. 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.)
  3. Saute the chopped red onion, ginger root, and jalapeno in a little olive or canola oil, adding a little salt. After they cook for a couple of minutes, add some chile powder and cook about a minute more.
  4. Then add chicken stock, chunky peanut butter, tomato paste, and apple cider vinegar and let the mixture come to a low-boil. (Can’t you already tell this is going to taste good!)
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Low-Carb West African Chicken and Peanut Stew found on KalynsKitchen.com

Make it a Meal:

This would be great with Roasted Broccoli with Garlic or served over Cauliflower Rice for a low-carb meal. You can use Low-Carb and Keto Stew Recipes to find more ideas like this one.

More Tasty Low-Carb Dinners with Chicken:

Ultra Easy Pesto Lemon Chicken Kabobs ~ Kalyn’s Kitchen
Slow Cooker Buffalo Chicken and Blue Cheese Cabbage Bowl ~ Kalyn’s Kitchen
Marinate-All-Day Greek Lemon Chicken ~ Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

West African Chicken Stew

West African Chicken Stew

Yield 4 servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

This Low-Carb West African Chicken Stew is simple and perfect to make with leftover chicken.


  • 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


  1. Finely chop the red onion, ginger, and jalapeno, and roughly chop the chicken.
  2. 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.
  3. 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.)
  4. 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.


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:



Serving Size:


Amount 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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This West African Chicken Stew is great for low-carb eating plans and also for any phase of the 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 Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of West African Chicken Stew

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

    152 Comments on “West African Chicken Stew”

  1. 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!

  2. 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.

  3. 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!

  4. I have the same problem with those pesky, flying rotisserie chickens, and am always looking for new ways to use them. Love this one!

  5. 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.

  6. 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!

  7. 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

  8. 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.

  9. 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!

  10. Wow–this looks delicious. I think I can smell it! But, what is cauliflower rice, please?

  11. This soup looks incredibly delicious. I love the color and the texture of it!

  12. That looks awesome Kalyn. Perfect even for non-South Beachers like myself. 🙂

  13. 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.

  14. 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!

  15. Drat those jumping rotisserie chickens!

  16. I haven't even tasted this, but I am already infatuated with it! The color is gorgeous and the flavors sound incredible.

  17. 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!

  18. 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!

  19. Kalyn, another winner! This goes on my list to try as soon as I can.

  20. This looks delicious, maybe it's the first thing I should make with my new Xmas present pot?