African Stewed Chicken

This is my version of African stewed chicken. I came up with it after reviewing several recipes. There’s no blending required. It’s easy and tastes great!


8 to 10 skinless thighs (I marinated my thighs in Grace’s Fish and Meat sauce, thyme, and curry overnight.)

1 diced medium bell pepper (red or orange)

1 diced red or yellow onion

3 diced cloves of garlic

2 tablespoons of tomato paste ( I didn’t have any in the house.)

28 oz can of stewed tomatoes

14 oz can of diced tomatoes (I used diced tomatoes and green chiles in the house.)

1 diced scotch bonnet (I removed the seeds.)

Chicken broth as needed

1 boullion cube


Sea salt

Fresh ground pepper


Curry powder

2 bay leaves

3 Jamaican Allspice balls

Worcestershire Sauce



Pour some olive oil in a pan and fry up your marinated chicken thighs. Put them aside. Pour olive oil in a deep pot, cook the onion, red pepper, and garlic until they are soft.

Add the stewed and diced tomatoes, and the scotch bonnet. Stir while cooking on medium-high heat. I chopped up the stewed tomatoes with my cooking utensil.

Add the seasonings. I didn’t measure. Let everything meld together and then add the cooked chicken. Turn the heat down and let the dish simmer for 15 to 20 minutes.


I served the dish over a wild rice mix. Marinating the meat really made the difference. There were so many delicious layers of flavor.

Stay blessed,





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