This hearty chicken and vegetable stew is packed with colourful vegetables and tender chicken thighs simmered in a rich tomato gravy. The sweet peppers, carrots, and baby marrow add lovely flavour and texture, while the gravy brings everything together into a comforting family meal. Serve it hot with sadza, rice, or mashed potatoes.
Details
6-8
10
40-45
Print
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2 kg chicken thighs
1 1/4 tsp salt
3 tbsp oil
1 tsp freshly ground black pepper
1 large onion, chopped
1 tsp garlic, grated
5 medium tomatoes, grated
1 tbsp tomato paste
2 large carrots, chopped
1 large red pepper, chopped
1 large yellow pepper, chopped
2 large baby marrow, chopped
1/4 tsp salt
1 tbsp gravy powder + enough water to make a paste
Do This
- Get your ingredients together. Place the chicken thighs in a large bowl. Season with 1 1/4 teaspoons of salt and the freshly ground black pepper, mixing well to coat the chicken.
- Heat the oil in a large pot over medium heat. Add the seasoned chicken thighs in batches and brown them on both sides.
- Add the chopped onion and grated garlic to the same pot. Fry until softened and fragrant. Add the tomato paste and stir.
- Add the grated tomatoes. Stir well and cook whilst covered on gentle heat until the tomatoes begin to break down into a sauce and the chicken is cooked.
- Add the chopped carrots,and let them cook for 2 minutes. Add the red pepper, yellow pepper, and baby marrow. Sprinkle in the remaining 1/4 teaspoon of salt and mix well.
- Cover and simmer gently for another 2-3 minutes or until the vegetables are cooked but still have a bit of a crunch to them.
- Mix the gravy powder with enough water to make a smooth paste. Stir it into the stew and simmer for a few more minutes until the gravy thickens.
- Taste for seasoning and adjust accordingly. Serve hot with sadza, mashed potato, rice, or your favourite accompaniment. Enjoy!
Hearty Chicken & Vegetable Stew
Course: MainDifficulty: Easy6
servings10
minutes40
minutesGET This
2 kg chicken thighs
1 1/4 tsp salt
3 tbsp oil
1 tsp freshly ground black pepper
1 large onion, chopped
1 tsp garlic, grated
1 tbsp tomato paste
5 medium tomatoes, grated
2 large carrots, chopped
1 large red pepper, chopped
1 large yellow pepper, chopped
2 large baby marrow, chopped
1/4 tsp salt
1 tbsp gravy powder + enough water to make a paste
DO This
- Get your ingredients together. Place the chicken thighs in a large bowl. Season with 1 1/4 teaspoons of salt and the freshly ground black pepper, mixing well to coat the chicken.
- Heat the oil in a large pot over medium heat. Add the seasoned chicken thighs in batches and brown them on both sides.
- Add the chopped onion and grated garlic to the same pot. Fry until softened and fragrant. Add the tomato paste and stir.
- Add the grated tomatoes. Stir well and cook whilst covered on gentle heat until the tomatoes begin to break down into a sauce and the chicken is cooked.
- Add the chopped carrots,and let them cook for 2 minutes. Add the red pepper, yellow pepper, and baby marrow. Sprinkle in the remaining 1/4 teaspoon of salt and mix well.
- Cover and simmer gently for another 2-3 minutes or until the vegetables are cooked but still have a bit of a crunch to them.
- Mix the gravy powder with enough water to make a smooth paste. Stir it into the stew and simmer for a few more minutes until the gravy thickens.
- Taste for seasoning and adjust accordingly. Serve hot with sadza, mashed potato, rice, or your favourite accompaniment. Enjoy!
