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Authentic Chicken Stew Recipe

By: Mayo Nickson from
Authentic Chicken Stew Recipe
Authentic Chicken Stew Recipe

Have a big family dinner? Blow their minds away with this amazing authentic style chicken stew. Just please don’t forget to have a large bread for the wonderful sauce at the end of the pot. Equipment you will need: 1. Chopping Knife 2. Cutting Board 3. Large crockpot 4. Tray or big dish This is another of those dishes that will be just as wonderful if you turn it vegan or vegetarian. Just replace the chicken for more vegetables and you can satisfy all the tastes.

Serves8 Servings

Preparation Time20 min

Cooking Time50 min


  • 12 Chicken thighs
  • 4 lb off Potatoes
  • 1 Lombard Cabbage,
  • 3 Large Carrots
  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 1 Green Bell Pepper
  • 2 cups of Mushrooms
  • 1 table spoon of minced red chillies
  • 1 head of garlic
  1. First of all, cut all your vegetables in bite size pieces. Not too small so they won’t break apart while stewing

  2. Heat the olive oil in the pot, season the chicken thighs with salt and pepper and place them inside, skin down first. You will know the oil is hot enough if it sizzles. Cook until golden brown and cook for five more minutes on the other side

  3. Take the thighs out of the pot and add the potatoes. Let them brown on the chicken fat. When golden, take them off and repeat the process with the mushrooms, bell peppers and cabbage. Don’t forget to let them all get a rich dark colour

  4. When finished, add the butter to the pot, the diced red onion, garlic, minced red chillies and grated ginger. Stir for two minutes and add the rest of the ingredients, except the chicken stock

  5. Turn all of the vegetables and chicken thighs back to the pot, add a pinch of salt, and the stock let it simmer for about 30 min with the lid on

  6. Add chopped cilantro when done and be amazed with the richness of the colours, flavours and aromasThis will become your favorite meal for any occasion! Enjoy

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Yummm this chicken stew looks good. Definitely a good recipe to make in the cold winter months. I will absolutely keep this for then. It is summer here in South Africa and not really the weather to eat something heavy but we do have our cold days. I like making meals like this in the colder months.


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