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

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    152 Comments on “West African Chicken Stew”

  1. 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!

  2. Glad you liked it, and you're right; it should say 4 servings. I will edit right now.

  3. 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!

  4. Sally, glad you like it! (And the 115 comments are from two years, and most of my recipes have far less!)

  5. 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… 😉

  6. Susi, glad you liked it!

  7. Thanks for this great and easy recipe. We had it for Sunday dinner — added some root vegetables for sweetness and vitamins 🙂 Yum!

  8. 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.

  9. So glad you liked it!

  10. 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.

  11. awesome…wondering if I can cook it in the crockpot

  12. 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!

  13. 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!

  14. 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.

  15. 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!

  16. I've made this several times (found the recipe on your blog) and it really is delicious. Keep the great phase one recipes coming!!!

  17. 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.

  18. 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

  19. 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??

  20. 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.