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Chicken Stew from Africa
Brought to you by: Peter Amungas, Kenya
U.S. to Metric and Metric to U.S.
3-7 pound whole chicken
1 can cream of mushroom soup
1 can chicken stock
1 cup water and 1 cup flour for thickening
salt and pepper to taste
Season a 3-7 pound chicken with Garlic powder and Pepper. Roast chicken in oven at 325 degrees.
While chicken is cooking, dice potatoes, slice carrots and chop onions to desired thickness. Place vegetables in stewing pot and add water until vegetables are covered with about an 3 inches of water. Boil rapidly until potatoes are just finished.
Remove vegetables from the pot by straining them and keep the water. By removing the vegetables and letting them cool, you prevent overcooking them and they won't dissolve into nothing.
With remaining water on low heat, add can of cream of mushroom soup, can of chicken stock and milk (milk optional).
Get a small sealable container and fill with 1 cup of cold water, then add 1 cup of flour, cover and seal, then immediately shake vigorously. You are making a thickener for the stew, it should look like the consistency of glue with no lumps. If too thick add a bit of water, too thin add a bit more flour, and shake very hard again. If there are a few lumps you can remove them by straining.
Rapidly add thickener to the starch water/mushroom soup/stock/milk mixture using a whisk. Bring mixture to a slow boil and simmer to desired consistency.
Add the cooked (now cooled) vegetables to the stew.
When chicken is finished roasting, drain juices into the stew. Remove skin and bones. Tear or cut chicken apart and add to the stew.
Stir in about 2-3 tablespoons of salt to stew and about the same amount of pepper to taste.
If you want, try adding a dash of hot sauce.
Let stew simmer for a little longer and serve.
Serve with steaming hot
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