Gullah Chicken Stew

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Gullah Chicken Stew is a warm, hearty to the bone comfort food dish that’s the perfect meal when the temperatures start to drop this fall and winter.

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This is an easy recipe for chicken stew that is reminiscent of Gullah cuisine. It’s an easy dinner to get on the table when you plan ahead. 

What is Gullah cuisine?

Gullah cooking originated in the Southern United States and is typically definied as West and Central African cooking techniques meet Lowcountry ingredients. The Gullahs were known for their proficency in farming, mostly along the coastal south in North Florida, Georgia and South Carolina in an area know as the Sea Islands.

There are staples in Gullah cuisine that you will elsewhere in the south including fried chicken, sweet potato pie, and macaroni and cheese, just to name a few.

What is the difference between a stew and soup?

A stew is a flavorful combination of larger cut ingredients such as vegetables, beef, chicken, or fish, just barely covered with liquid and simmered over low heat. Stews generally have less liquid than a soup and the liquid becomes more of a gravy that’s served with the vegetables and meat, sometimes over rice or noodles.

Both soups and stews rely on water or stock but often a stew will have wine or beer included for extra flavor. Not always but sometimes. 

Ingredients for Gullah Chicken Stew

At a glance ingredients to add to your shopping list whatever you may need to make this flavorful and delicious chicken stew recipe.

• Chicken
• Dried Thyme
• Salt & Pepper
• Flour
• Vegetable Oil
• Onion
• Carrots
• Garlic
• Chicken Broth
• Frozen Green Peas
• White Rice

Do Some Advance Prep

This is a chicken stew that takes a bit of preparation but once that’s done, it simmers on the stove for an hour. But if you do some prep work in advance, you’ll cut your time in the kitchen by a bit.

• Dice the sweet onion.
• Dice the carrot, you want uniform pieces.
• Store the onions and carrots together in the refrigerator.
• Quarter the chicken and store covered in the refrigerator.

What can I serve with chicken stew?

Because this stew is served over rice and has a lot of vegetables in the recipe already, it really doesn’t need anything else. You could serve a nice green garden salad or some crusty rolls.

Why You’ll Love This Recipe

• Though time-consuming, it’s an easy recipe to make and ideal for any skill level.
• It’s comfort food at its best.
• It’s full of flavor.
• A dish the whole family will enjoy.
• The chicken is moist and delicious.

More Stew Recipes

Living in Florida we look forward to the few days, well maybe weeks, of cooler weather. We put a fire in the fireplace, yes some homes have them here and put a stew on the stove. When you’ve lived in Florida all your life you get cold easily when temperatures drop.

This Gullah Chicken Stew, along with the others here, is really perfect to serve all season long.

• Turkey Biscuit Stew – A great way to use up leftover turkey or chicken.
• Hearty Beef Stew – An easy meal that gets on the table relatively quickly.
• Beef Marsala Stew – Made in a slow cooker so it’s ready when you get home from work.

Gullah Chicken Stew

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 50 minutes

Gullah chicken stew is Southern cuisine at it's finest.

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Ingredients

• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoons ground black pepper
• 1 (3 pound) chicken, cut into quarters
• 1/2 cup flour
• 4 tablespoons vegetable oil
• 1 cup diced sweet onion (I used Melissa's Produce)
• 1 cup diced carrot (I used Melissa's Produce)
• 2 cloves garlic, peeled, crushed, and diced
• 4 cups of chicken broth
• 1 cup frozen green peas
• Hot cooked rice for 4

Instructions

1. In a small bowl, combine thyme, salt, and pepper. Rub mixture evenly on chicken quarters.
2. In a large bowl, place flour. Dredge chicken in flour, shaking to remove excess.
3. In a large dutch oven over medium heat, heat oil. Brown chicken, in batches, on all sides. Remove from pan to a plate, and set aside.
4. Add onion, carrot, and garlic to the Dutch oven and cook until vegetables are tender approximately 5 minutes. Add chicken broth and bring to boil.
5. Return chicken and plate juices to pot and bring mixture to a simmer. Simmer until chicken is fork-tender and falling off the bone, approximately 1 hour. Add peas, and cook until tender 5 minutes for frozen. Taste and adjust seasonings, if desired. Serve over rice.

Notes

Recipe adapted from Taste of the South magazine.

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  Lodge 6 Quart Enameled Cast Iron Dutch Oven

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