Stews are a great part of the cuisine in Ghana and chicken stew is no exception.
Making this recipe is simple and straightforward.
Ingredients
3-3½ pound (1.5kg) chicken, cut into pieces
Salt and pepper to taste
1-2 teaspoons (4-8g) Creole seasoning
¼-½ cup (62-125g) oil (canola, olive, or vegetable oil)
5-6 tomatoes (or 2 cups of tomato sauce)
1 medium onion, sliced
1 tablespoon (8g) garlic, minced (3-4 cloves)
½ teaspoon (1.5g) dried thyme
1 tablespoon (7g) smoked paprika
¼ teaspoon (0.5g) curry powder
1 bay leaf
1 tablespoon Maggi or bouillon (chicken-flavoured)
2 cups (475ml) water
2 green onions, chopped (whites and green parts)
3 tablespoons (12g) parsley
1-2 cups (130-250g) carrot, sliced
Method
Chicken should be seasoned with salt, pepper, and Creole seasoning. Place aside.
Heat the oil in a large pot over medium heat until hot, then add the chicken and sauté until brown, stirring frequently and scraping any browned bits off the bottom of the pot.
If using fresh tomatoes, combine them with the onions and garlic.
Sauté the onion and garlic until tender if using tomato sauce (4-5 minutes).
Pour the tomato blend (or sauce, onion, and garlic) into the pot of chicken, add the thyme, smoked paprika, curry powder, bay leaf, and bouillon, bring to a boil, and simmer for 20-30 minutes, stirring frequently to prevent the stew from sticking to the bottom of the saucepan.
Mix in the carrots, green onions, and parsley. Cook for another 5 minutes. Adjust the stew’s thickness with water or stock.
Season with salt and pepper to taste. Take out the bay leaf.
