Recipes

Zimbabwe African Chicken Stew

Name: Zimbabwe African Chicken Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3 cups water; 6 chicken drumsticks, or more to taste; 1 large yellow onion, sliced into rings, divided; 2 Scotch bonnet chile peppers, chopped, divided; 1 clove garlic, divided; 1 teaspoon salt; 1 teaspoon ground black pepper to taste; 1 (15 ounce) can tomato sauce; 2 green bell peppers, chopped; 2 green onions; 1 teaspoon oregano; 1 teaspoon paprika; 1 (15 ounce) can stewed tomatoes, divided; 2 fresh tomatoes, chopped

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This is a family recipe passed down for generations albeit modified over time. The recipe may be modified to suit individual tastes; the recipe calls for the use of chile peppers but this ingredient may be completely omitted if serving children. Carrots, celery, and mushrooms may be added to the stew according to taste preferences. Serve with rice.

Recipe by drcook

Published on April 4, 2019

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Servings:

6

Yield:

1 pot of stew

Jump to Nutrition Facts

Ingredients

3 cups water
6 chicken drumsticks, or more to taste
1 large yellow onion, sliced into rings, divided
2 Scotch bonnet chile peppers, chopped, divided
1 clove garlic, divided
1 teaspoon salt
1 teaspoon ground black pepper to taste
1 (15 ounce) can tomato sauce
2 green bell peppers, chopped
2 green onions
1 teaspoon oregano
1 teaspoon paprika
1 (15 ounce) can stewed tomatoes, divided
2 fresh tomatoes, chopped

Directions

Preheat the oven to 400 degrees F (200 degrees C).
Place water and chicken in a large pot. Add one third the onion rings, 1 chile pepper, one third the garlic, salt, and black pepper. Cook over medium heat until vegetables are tender, about 10 minutes; drain water. Transfer mixture to a glass casserole dish.
Place remaining chile pepper, remaining garlic, tomato sauce, green bell peppers, green onions, oregano, and paprika in a blender. Blend into a smooth sauce. Add another third onion rings and 1/2 can stewed tomatoes to the blender; blend sauce until smooth.
Pour sauce over chicken in the casserole dish. Add remaining stewed tomatoes, remaining onion rings, and fresh tomatoes; mix. Cover with aluminum foil.
Bake in the preheated oven for 15 minutes, turning the chicken every 5 minutes. Remove aluminum foil and cook, uncovered, until chicken is no longer pink at the bone and the juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Cook's Note:

You can use chicken thighs, if you prefer.

Nutrition Facts (per serving)

235	Calories
10g	Fat
15g	Carbs
23g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 235
% Daily Value *
Total Fat 10g	12%
Saturated Fat 3g	13%
Cholesterol 85mg	28%
Sodium 1005mg	44%
Total Carbohydrate 15g	6%
Dietary Fiber 4g	14%
Total Sugars 9g
Protein 23g
Vitamin C 55mg	274%
Calcium 73mg	6%
Iron 3mg	19%
Potassium 837mg	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.