- 700g chicken portions
- 1/2 medium onion (chopped)
- 1 whole tomato (chopped)
- 1/4 green pepper (chopped)
- 1 tsp salt
- 5 tbsp fresh cream
- 450ml water
- oil for frying
Chicken stew goes hand in hand with beef stew in terms of popularity in Zimbabwe. It’s one of the dishes that you will find at most takeaways and delicatessens in supermarkets. I however put a little twist in this one. Am planning to do true traditional chicken stew with huku yechiboyi aka road runner (free range chicken).
- With your ingredients ready, Place your chicken portions into a good sized pot. Add water (300 ml) and salt (1tsp). Partly cover and bring to the boil for about 10 – 15 minutes or until the water is finished.
- Add oil to the pot and brown the chicken. When the chicken has browned up add garlic (1 clove, chopped) and ginger (1/4 tsp, chopped) and stir. Add onions ( 1/2 medium onion, chopped) and sweat them (2 minutes). Add tomatoes (1 whole tomato, chopped) and green pepper (1/4 green pepper, chopped) and stir. When the tomatoes and pepper are cooked through add water (150 ml) and fresh cream (4 tbsp). Stir and simmer on low heat for 5 minutes so all the flavours can marry. And that’s it!! Quick and easy.
Pictorial Detailed Instructions
This is usually enjoyed with sadza or rice. Remember to leave your comments below once you’ve tried this recipe. I’d love to know how things turned out and most importantly, tasted. You are welcome to subscribe to my mailing list so you get to know when I release a new recipe. You may sign-up here. Remember to immediately confirm your subscription so you start receiving recipes. Thanks!