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. Pingback: Leftover turkey or chicken stew (HG, GF, LC, SF) | Christine's Cozy Corner

  2. 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 .

  3. 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!

  4. 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!

  5. 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.

  6. Marianne, hope you enjoy!

  7. 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!

  8. 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!

  9. Stephanie, thanks for that; good to know.

  10. 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!

  11. Thanks Megan, and so glad you enjoyed it so much!

  12. 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.

  13. Sugar Daze, so glad you like it, and how fun hearing from someone in Paris!

  14. 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!

  15. Scott, I really hope you enjoy it!

  16. 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!

  17. It does sound good, glad you enjoyed it!

  18. 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!)

  19. I'm always in favor of adapting a recipe to what you have or prefer, and your version sounds great!

  20. 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