How to Make Chicken Stew at Home

Zimbabwean Peanut Chicken Stew, also known as huku ne dovi, is a rich and hearty dish that brings together tender chicken, creamy peanut butter, fresh vegetables, hot chilies, and aromatic spices. The result is a perfectly balanced blend of savory and nutty flavors. Whether served over rice, sadza (Zimbabwe’s staple maize porridge), or with warm bread, this traditional dish is a true comfort food favorite.

It might seem like an unusual combination, but across several African cultures, this pairing is wholeheartedly embraced as a bold, comforting meal. In my household, we didn’t have it often, but when we did, it was a glorious treat—especially during the colder months.

A Note on Chilies and Peanut Butter

The key to this dish lies in balancing the heat of the chilies with the creamy sweetness of the peanut butter. You’ll want just enough of both to create a harmonious dance of flavors on your taste buds. That interplay is where the magic of this stew truly shines.

Chicken Texture: Crispy or Tender?

When it comes to the texture of the chicken, there are two camps:

1. Tender and falling off the bone – Juicy chicken pieces that soak up the stew’s flavors.

2. Crispy and intact – For those who prefer firmer, browned pieces of chicken.

If you belong to the second group, hold off on adding the chicken back to the pot after browning, or roast the pieces separately and add them just before serving. This way, the chicken stays crispy and retains its texture.

Adjusting the Sauce Consistency

The thickness of the sauce can also be tailored to suit your preference:

• Thinner Sauce: Ideal for serving over rice—just shy of soup-like, but light enough to soak into the grains.

• Thicker Sauce: Perfect for pairing with sadza or bread, as it clings better to each bite. For a thicker consistency, follow the optional instructions to reduce and thicken the sauce once the flavors have melded together.

Need Some Extra Tips for Your Chicken Stew?

1. Choose the Right Cut of Chicken

• Bone-in, skin-on chicken pieces (like thighs, drumsticks, or a whole chicken cut into parts) add rich flavor to the stew. Boneless cuts are also fine but may cook faster and lack the depth of flavor bones provide.

2. Brown the Chicken First

• Sear the chicken pieces in hot oil until golden brown before adding them to the stew. This step locks in flavor and adds a delicious depth to the dish.

3. Build Flavor with Aromatics

• Use a base of onions, garlic, and fresh or dried herbs like thyme, rosemary, or bay leaves. These aromatics infuse the stew with a rich, savory aroma.

4. Don’t Rush the Cooking Process

• A good stew takes time. Simmering the chicken slowly allows the flavors to meld and the meat to become tender. Resist the urge to boil, as this can make the meat tough..

5. Season in Layers

• Season the chicken, the broth, and the vegetables as you go. This ensures the flavors are well-balanced throughout the dish. Adjust salt and spices as needed during cooking.

6. Use a Flavorful Liquid

• Chicken broth, stock, or even a combination of broth and water enhances the stew's richness. You can also add a splash of wine, coconut milk, or tomato puree for added depth, depending on the recipe.

8. Thicken the Stew to Your Liking

• For a thicker consistency, use flour or cornstarch as a thickener. You can also mash a few of the potatoes or add a slurry (a mixture of flour or cornstarch with water).

9. Taste and Adjust Seasoning

• Before serving, taste the stew and adjust seasoning with salt, pepper, or a squeeze of lemon juice for brightness.

10. Garnish for Extra Flavor

• Add fresh herbs like parsley, cilantro, or dill just before serving for a pop of freshness. You can also top the stew with a dollop of sour cream or a drizzle of olive oil for added richness.

11. Let It Rest

• Allow the stew to sit for a few minutes off the heat before serving. This helps the flavors settle and intensify.