Village Chicken Stew
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The Tale of Village Chicken Stew
This stew is built around free-range 'village chicken,' prized in Zambia for firmer texture and richer flavor than commercial broiler chicken. It reflects everyday rural Zambian cooking rather than any single documented recipe or inventor.
Ingredients
Scale:· 4 servings
- 1 whole free-range chicken, cut into pieces
- 1 onion, chopped
- 2 tomatoes, chopped
- 3 cloves garlic, minced
- 2 tbsp vegetable oil
- 1 cup water
- fresh chili to taste, salt to taste
Instructions
- 1Heat oil in a heavy pot and sauté the chopped onion and garlic until softened and fragrant.
- 2Add the chicken pieces and brown them on all sides, allowing some color to develop.
- 3Stir in the chopped tomatoes and cook until they break down into a thick sauce.
- 4Add the water, cover the pot, and simmer gently until the chicken is very tender, about 35-40 minutes, since free-range village chicken benefits from long, slow cooking.
- 5Add fresh chili and adjust the seasoning with salt to taste during the last few minutes.
- 6Continue simmering uncovered briefly if the sauce needs to reduce and thicken further.
- 7Serve hot with nshima or rice.
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