African Chicken Stew Recipe

This Southern African-style chicken stew recipe with frozen veggies is gluten-free and packed with flavor. The chicken is tender and perfectly simmered in a rich, aromatic sauce.

Made with chicken leg quarters, tomato paste, bell pepper (capsicum), frozen mixed vegetables, onion, garlic, and a blend of spices, this dish comes together in just 45 minutes—making it the perfect choice for a quick and satisfying weeknight dinner.

A beloved traditional dish in Southern Africa, this chicken stew is a staple in many households across countries like Namibia, Botswana, and South Africa. Variations are common, with adjustments to the amount of tomato paste, onions, spices, or the addition of fresh tomatoes to suit individual tastes.

While this recipe calls for chicken legs, it’s easily adaptable. For example, if using chicken breasts, cook the sauce first and add the breasts about 15 minutes before the end of the cooking time to keep them juicy and tender.

Enjoy this hearty stew with mielie pap, yellow rice with raisins, mashed potatoes, samp, or any side dish of your choice—it’s guaranteed to be a hit!

Ingredients used to make this recipe

• 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 smoked paprika
• 2 tablespoons tomato paste
• 1 teaspoon sugar or chutney
• 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.

More Southern African Recipes

1. Wors Stew With Potatoes And Carrots
2. One Pot Wors And Pasta
3. One Pot Wors And Rice
4. Mielie Pap
5. Simple Wors Stew

Did you make this gluten free chicken stew recipe? I’d love to hear from you! Simply write a comment and add rating to it.