A very simple and hearty chicken stew that is especially good with bone in dark meat cuts of chicken. This stew is cooked long, low, and slow and results in a very gravy-like stew with just enough flavor from onions and seasoning to make it hearty. This is in the Zambian style so serving with it nshima (corn meal porridge) and repu (collard greens) is traditional but you can make any type of carb side and vegetable want and it makes a really satisfying and mostly hands off meal if you have the time, perfect for a weekend dinner.
Village Chicken Stew
In a heavy bottom pot, heat the oil on high until it is sizzling than add the chicken, onions, garlic, and peppers with a small pinch of salt. Allow to brown for 2-3 minutes.
Turn the heat down to low and add half of the water then cover and cook for 20 minutes.
Once the water has boiled down, add the pepper and other seasonings then add the tomatoes and cook uncovered 15-20 until the tomatoes break down.
Add the rest of the water and any extra vegetables if you want then cook covered for another 10 minutes until the gravy is thick.
Serve hot with rice or nshima.
Adapted from Kaybear’s Cooking