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.
This post is sponsored by Melissa’s Produce in conjunction with #FallFlavors. All opinions are my own.
This chicken stew is an easy recipe 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 techiniques 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.
At a glance ingredients to add to your shopping list whatever you may need to make this flavorful and delicious stew.
- Dried Thyme
- Salt & Pepper
- Vegetable Oil
- Chicken Broth
- White Rice
Do Some Advance Prep
This is a 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.
More Stew Recipes
Living in Florida we look forward the 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, are really perfect to serve all season long.
More #FallFlavors Recipes
Appetizers and Snacks
- Fall Charcuterie Board from The Fresh Cooky
Breakfast and Baked Goods
- Cinnamon Swirl Pancakes from SueBee Homemaker
- Pecan Butter Bread with Apple Cider Butter from That Recipe
Soups and Salads
- Gullah Chicken Stew from Family Around The Table
- Autumn Chicken Sheet Pan Dinner from Jen around the world
- Roasted Brussels Sprouts And Cipollini Onion Taco With Hatch Chili Cream from Magical Ingredients
- Apple Cider Caramel Dip from The Spiffy Cookie
- Butter Pecan Cake from Lemon Blossoms
- Chewy Pecan Butter Cookies from Soulfully Made
- Chocolate Chip Pecan Truffles from A Kitchen Hoor’s Adventures
- Fresh Peach Pie from Hostess At Heart
- Honeybun Cake from House of Nash Eats
- Pecan Sandies from Eat Move Make
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- ½ teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoons ground black pepper
- 1 (3 pound) chicken, cut into quarters
- ½ 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
- In a small bowl, combine thyme, salt, and pepper. Rub mixture evenly on chicken quarters.
- In a large bowl, place flour. Dredge chicken in flour, shaking to remove excess.
- 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.
- 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.
- 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.
Recipe adapted from Taste of the South magazine.
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