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This gluten free chicken stew recipe with frozen veggies is loaded with flavor. Made with chicken leg quarters, tomato paste, bell pepper (capsicum), frozen mixed veggies, onion, garlic, and spices in just 45 minutes from start to finish. Makes a perfect weeknight dinner.
What you’ll need to make dairy free chicken stew
- 2 chicken leg quarters (500 g/ 1.1 lbs)
- 1 medium onion
- 150 g (5.3 oz) frozen mixed veggies
- 1 bell pepper/ capsicum (150 g/ 5.3 oz)
- 1 teaspoon ginger, grated
- 2 garlic cloves
- 1 teaspoon dried thyme
- 1 teaspoon curry powder
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons olive oil or any
- 500 ml (about 17 fl.oz/ 2 cups water, hot
How to make Southern African style chicken stew
separate chicken thighs from drumsticks. Then peel and mince onion and garlic. Wash bell pepper, remove the core and cut into slices.
Next, rub the chicken with salt and pepper. In a large saucepan or pot, heat 2 tablespoons oil over medium heat and brown the meat. Remove the browned meat from the pan and set aside.
In the chicken drippings sauté onion, garlic, and bell pepper for about 3 minutes. Add grated ginger, mix well, and cook for 2 minutes. Stir in tomato paste, thyme, paprika, curry, sugar and cook for another minute.
Then add frozen mixed veggies, followed by browned chicken.
Stir in hot water and bring to boil.
Once it boils, turn down the heat to medium low, cover with the lid and let cook for about 25 minutes, stirring occasionally. About 10 minutes before the end of cooking time, remove the lid and cook to let the sauce reduce.
Taste and adjust seasoning, if necessary. Done!!
What to serve with chicken stew
Chicken stew tastes amazing served with skillet fried potatoes, pasta, hot pap, a slice of bread, these incredible fried yeast dough balls or over South African yellow rice.
Gluten Free Chicken Stew Recipe
Equipment
- Sauté pan or large pot
Ingredients
- 2 chicken leg quarters (500 g/ 1.1 lbs)
- 1 medium onion
- 2 garlic cloves
- 1 bell pepper/ capsicum (150 g/ 5.3 oz)
- 1 teaspoon fresh ginger root grated
- 1 teaspoon dried thyme
- ½ teaspoon ground black pepper
- 1 teaspoon curry powder
- 1 teaspoon ground paprika
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 1 teaspoon salt
- 150 g (5.3 oz) mixed veggies frozen
- 2 tablespoons olive oil or any
- 500 ml (about 17 fl.oz/ 2 cups water hot
Instructions
- separate chicken thighs from drumsticks. Then peel and mince onion and garlic. Wash bell pepper, remove the core and cut into slices. Rub the chicken with salt and pepper. In a large saucepan or pot, heat 2 tablespoons oil over medium heat and brown the meat. Remove the browned meat from the pan and set aside.
- In the chicken drippings sauté onion, garlic, and bell pepper for about 3 minutes. Add grated ginger, mix well, and cook for 2 minutes. Stir in tomato paste, thyme, paprika, curry, sugar and cook for another minute.
- Then add frozen mixed veggies, followed by browned chicken. Stir in hot water and bring to boil. Once it boils, turn down the heat to medium low, cover with the lid and let cook for about 25 minutes, stirring occasionally. About 10 minutes before the end of cooking time, remove the lid and cook to let the sauce reduce. Taste and adjust seasoning, if necessary. Done!!
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