This stew is like no other. It’s easy, aromatic, and flavorful with a thick, rich tomato-based sauce. For a great weeknight meal, pair it with steaming rice and plantains. And you’ll have your new favorite chicken dinner!


▢3-3½ pound (1.5kg) chicken, cut in 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 Roma tomatoes (or 2 cups tomato sauce)

▢1 medium onion, sliced

▢1 tablespoon (8g) garlic, minced (3-4 cloves)

▢1½ 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-flavored)

▢2 cups (475ml) water

▢2 green onion, chopped (whites and green parts)

▢3 tablespoon (12g) parsley

▢1-2 cups (130-250g) carrot, sliced


1.Season chicken with salt, pepper, and Creole seasoning. Set aside.

2.Heat oil in a large pot over medium heat until hot, and then add the chicken and sauté, stirring frequently and scraping any browned bits off the bottom of the pot until the chicken is brown.

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