Palm Oil Chicken Stew with Plantains

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A hearty Cameroonian stew featuring tender chicken simmered in rich palm oil with ripe plantains and local spices. This West African one-pot recipe, ready in about 60 minutes, pairs chicken thighs, palm oil, and ripe plantains for a weeknight-friendly dinner. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs chicken thighs
• 3 tbsp palm oil
• 3 medium ripe plantains
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp fresh thyme
• 14 oz canned tomatoes
• 1 cup vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Pat chicken thighs dry with paper towels and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp palm oil in a large pot over medium-high heat until shimmering.
2. Step 2: Sear chicken thighs for 4-5 minutes per side until golden brown, then remove and set aside. Add onion and garlic to the pot, sautéing for 3 minutes until softened.
3. Step 3: Stir in tomato paste and cook for 1 minute until darkened. Add canned tomatoes, vegetable broth, fresh thyme, remaining 1 tsp salt, and 1/2 tsp black pepper, bringing to a gentle simmer.
4. Step 4: Return chicken to the pot, cover, and simmer for 25 minutes. Peel and slice plantains into 1/2-inch thick rounds, adding them to the pot during the last 10 minutes of cooking until tender but not mushy.