Zimbabwe African Chicken Stew


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.

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
1 pot of stew


  • 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


  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. 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.

  3. 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.

  4. Pour sauce over chicken in the casserole dish. Add remaining stewed tomatoes, remaining onion rings, and fresh tomatoes; mix. Cover with aluminum foil.

  5. 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.