Chicken and Vegetable Stew

Name: Chicken and Vegetable Stew
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Eswatini
Ingredients: 30 ml Vegetable Oil; 150 g Onion (finely chopped); 800 g Chicken Thigh; 300 g Tomato (finely chopped); 150 g Green Bell Pepper (sliced); 200 g Green Bean (trimmed); 400 g Potato (peeled and cut into chunks); 500 ml Water; 8 g Salt; 2 g Black Pepper

A home-style Eswatini chicken stew with onion, tomato, peppers, green beans, and potatoes. It is a practical accompaniment to sishwala rather than a single fixed national recipe.

Prep

20m

Cook

55m

Serves

Estimated

Nutrition

Per serving

609kcal

Calories

56g

Protein

29g

Fat

29g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

30ml
Vegetable Oil
150g
Onion (finely chopped)
800g
Chicken Thigh
300g
Tomato (finely chopped)
150g
Green Bell Pepper (sliced)
200g
Green Bean (trimmed)
400g
Potato (peeled and cut into chunks)
500ml
Water
8g
Salt
2g
Black Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Heat the vegetable oil in a large pot over medium heat.
02
Add the chopped onion and cook until softened and lightly golden.
03
Add the chicken thigh and cook until lightly browned on several sides.
04
Stir in the chopped tomato and cook until it breaks down into a thick sauce.
05
Add the sliced green bell pepper, trimmed green beans, and chunks of potato.
06
Pour in the water, then season with the salt and black pepper.
07
Bring the stew to a gentle simmer, cover, and cook for 35 to 40 minutes, until the potatoes are tender and the thickest chicken pieces reach 74°C (165°F).
08
Uncover and simmer for a few more minutes if you want a slightly thicker sauce, then serve hot.

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