RCI-SP.004.0317.001
Ugandan Chicken Stew
This chicken stew illustrates the differences in seasonings in various parts of East Africa. This one, rather bland, is from Uganda; an other, hot version is from Tanzania.
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- fryer chicken1 unitcut up
- 4 tablespoons
- onion1 largesliced
- tomatoes2 or 3 unitpeeled and cut in eighths
- potatoes2 unitpeeled and sliced
- 1 teaspoon
- ½ teaspoon
Method
1
Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers.
2
Add the cut-up chicken pieces to the hot oil and brown them on all sides, turning occasionally, until golden and sealed.
8 minutes
3
Remove the browned chicken and set aside on a plate.
4
Add the sliced onions to the same pot with the remaining oil and cook, stirring frequently, until softened and translucent.
5 minutes
5
Add the peeled and cut tomatoes to the pot, stirring well to combine with the onions and oil.
6
Return the browned chicken to the pot, nestling it among the tomatoes and onions.
7
Add the peeled and sliced potatoes, salt, and pepper, stirring gently to distribute the ingredients evenly.
8
Cover the pot and reduce heat to medium-low, then simmer until the chicken is cooked through and the potatoes are tender.
30 minutes
9
Taste the stew and adjust seasoning with additional salt and pepper as needed before serving.