Umleqwa

Free-Range Chicken Stew

⏱ Prep Time 2 hours

📈 Difficulty Easy

👥 Servings

A traditional Zulu chicken stew made with free-range chicken slow-cooked in its own juices with potatoes, tomatoes, and mild spices until falling off the bone.

Nutrition & Info

Protein 19.3g

Carbs 32.7g

Fat 17.1g

Protein Carbs Fat

Dietary

gluten-free dairy-free

Ingredients

1 whole free-range chicken, cut into pieces
4 medium potatoes, quartered
3 large tomatoes, diced
2 onions, sliced
2 tbsp vegetable oil
1 tsp curry powder
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
2 cups water

Instructions

1
Season the chicken pieces with curry powder, paprika, salt, and pepper, then brown them in hot oil in a large pot on all sides until golden.
2
Add the sliced onions to the pot and saute until softened, then add the diced tomatoes and cook until they form a thick sauce around the chicken.
3
Add the quartered potatoes and water, bring to a boil, then reduce heat to low, cover, and simmer for about an hour until the chicken is tender and falling off the bone.
4
Check the seasoning, adjust salt and pepper, and serve the stew in deep bowls with the rich gravy ladled over the chicken and potatoes, alongside steamed rice or pap.

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Did You Know?

Umleqwa specifically refers to a tough, free-range chicken that requires long slow cooking, and in Zulu culture, the dish represents hospitality as it is always made when guests arrive unexpectedly.