Pepper Stew with Chicken and Spinach

Are you ready for a hearty dinner the whole family will love? Check out this West African inspired stew! Unlike most stews you’re probably used to, this one cooks whole pieces of chicken right in the broth. The effect is deliciously flavored stew, as well as unbelievably tender chicken. Don’t believe us? Check out the recipe below and decide for yourself!

You’ll start by browning the chicken just a bit on the sides, letting the skin get a little crispy. This is to keep all the moisture inside while cooking low and slow later. Once the chicken is browned, set aside and get to work on the stew.

The thick, rich base of this pepper chicken stew comes from an assortment of veggies. You’ll cook bell peppers, onions, garlic, and jalapenos until tender, and then transfer them to a blender to purée. This is what the chicken will be cooking in for forty-five minutes.

If the homemade veggie broth and tender chicken isn’t enough for you, then the addition of Yukon gold potatoes should do the trick. You could use sweet potatoes instead of the Yukon gold potatoes if you want. That would add a little bit of sweetness to the peppery stew. It’s whatever your preference is. Either way, the end result is a chicken and potato stew that’s sure to satisfy any appetite!

Traditionally, this meal is served over couscous, but rice works just as well. You can switch out for quinoa or even cauliflower rice if you’re looking to make a healthy dinner. See how to make this delicious, filling meal below!

Pepper Stew with Chicken and Spinach

1 hour to prepare serves 4


  • ¼ cup canola or extra-virgin olive oil
  • 4 chicken legs (thigh and drumstick; about 3 lb. total)
  • Kosher salt
  • 1 red bell pepper, seeds and ribs removed, coarsely chopped
  • 1 yellow bell pepper, seeds and ribs removed, coarsely chopped
  • 1 large onion, coarsely chopped
  • 2 beefsteak tomatoes, seeds removed, coarsely chopped
  • 2 cloves garlic, minced
  • 2 jalapeno peppers, stemmed, halved, seeds removed
  • 1 tsp. freshly ground black pepper
  • 2 cups low-sodium chicken broth
  • 2 medium Yukon Gold potatoes, cut into 1" pieces
  • 1 small bunch of spinach, stems trimmed
  • Cooked rice and parsley (for serving)


  1. Heat oil in a large Dutch oven over medium-high heat. Season chicken with salt and cook (skin side down), untouched, until skin is browned and crisp, 8–10 minutes.
  2. Flip over and cook just until lightly browned, about 3 minutes. Transfer chicken to a plate (it will not be cooked through).
  3. Cook bell peppers and onion in same pot, until onion is golden brown and vegetables are softened, 6–8 minutes.
  4. Add tomatoes, garlic, jalapenos, and pepper and cook, stirring often, until tomatoes are broken down and softened, 6 minutes.
  5. Transfer cooked vegetables to a blender (reserve oil in pot). Purée until very smooth. Pour in Broth into pot.
  6. Return purée to pot along with chicken and potatoes. Bring to a simmer over medium-high heat, and partially covering pot.
  7. Reduce heat to maintain a simmer. Cook until chicken and potatoes are very tender, 45–50 minutes.
  8. Season with salt to taste and stir in spinach. Cook, stirring, until spinach is wilted, about 1 minute.
  9. Divide stew among bowls. Spoon rice into soup alongside chicken and chives.

Recipe adapted from Bon Appetit.

Whizzco for LPE