A simple, hearty chicken stew made with browned chicken, fresh vegetables, and a rich tomato base, simmered until tender and flavorful—perfect to serve with staples like rice, matooke, or potatoes.
1 Whole chicken (cut into parts)
3 tbsp Cooking oil
3 cups Diced tomatoes
1 Large red onion (chopped)
2 cloves Garlic (minced)
1 Green pepper (chopped)
2 Carrots (diced)
2 cups Water or stock
Salt and spices (to taste)
Fresh herbs (coriander or spring onions)
Serving Ideas
Mashed potatoes
Steamed greens
Avocado slices
Green bananas or rice
Sweet potatoes, yams, or cassava
Tips
Browning the chicken adds rich flavor—don’t skip it
Stir occasionally to prevent sticking
Add chili for heat if desired
Use stock instead of water for deeper taste
Prep Ingredients
1
Wash and chop all vegetables into small, even pieces.
Brown the Chicken
2
Season chicken with salt and spices. Grill on charcoal stove till brown or Heat oil in a pot and brown the chicken until golden on all sides. Remove and set aside.
Make the Base
3
In the same pot, sauté onions until soft. Add garlic, green pepper, and carrots. Cook for 2–3 minutes.
Add Tomatoes
4
Stir in diced tomatoes and cook until they form a thick sauce.
Simmer
5
Return chicken to the pot. Add water or stock. Cover and simmer on low heat until chicken is tender.
Finish
6
Adjust seasoning and add fresh herbs.
Serve
7
Ingredients
1 Whole chicken (cut into parts)
3 tbsp Cooking oil
3 cups Diced tomatoes
1 Large red onion (chopped)
2 cloves Garlic (minced)
1 Green pepper (chopped)
2 Carrots (diced)
2 cups Water or stock
Salt and spices (to taste)
Fresh herbs (coriander or spring onions)
Serving Ideas
Mashed potatoes
Steamed greens
Avocado slices
Green bananas or rice
Sweet potatoes, yams, or cassava
Tips
Browning the chicken adds rich flavor—don’t skip it
Stir occasionally to prevent sticking
Add chili for heat if desired
Use stock instead of water for deeper taste