Poulet Mayombe
A flavorful chicken stew from the Mayombe region, characterized by its rich sauce made with tomatoes, onions, garlic, and a blend of aromatic spices. Often served with rice or fufu.
🧂 Ingredients
- 1 kg Chicken(cut into pieces)
- 400 g Tomatoes(crushed or pureed)
- 2 medium Onions(chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 3 tbsp Vegetable oil
- 2 tbsp Tomato paste
- 1 tsp Thyme(dried)
- 1 leaf Bay leaf
- 1 small Chili pepper(optional, finely chopped)
- 500 ml Water or chicken broth
- Salt(to taste)
- Black pepper(to taste)
👨🍳 Instructions
- 1
Season chicken pieces with salt and pepper.
💡 Tip: Allow chicken to marinate for at least 15 minutes. - 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside.
- 3
Add chopped onions to the pot and sauté until softened, about 5-7 minutes.
💡 Tip: Scrape up any browned bits from the bottom of the pot. - 4
Add minced garlic and grated ginger, sauté for another minute until fragrant.
- 5
Stir in tomato paste and cook for 1-2 minutes, stirring constantly.
- 6
Add crushed tomatoes, thyme, bay leaf, and optional chili pepper. Stir well.
💡 Tip: Ensure all ingredients are well combined. - 7
Return the browned chicken to the pot. Pour in water or chicken broth, ensuring the chicken is mostly submerged.
💡 Tip: Add more liquid if needed to cover the chicken. - 8
Bring the stew to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the chicken is tender and cooked through.
💡 Tip: Stir occasionally to prevent sticking. - 9
Season with salt and pepper to taste. Remove the bay leaf before serving.
💡 Tip: Adjust seasoning as needed.
💡 Pro Tips
- ✓For a richer flavor, use chicken broth instead of water.
- ✓Adjust the amount of chili pepper to your spice preference.
- ✓This stew can be made ahead of time; flavors deepen overnight.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add diced bell peppers or carrots for extra vegetables.
- Serve with fufu (a starchy dough made from cassava or plantain) or steamed rice.