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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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A quarter of a chicken in a bowl with vegetables over rice with a sauce.

This post is sponsored by Melissa’s Produce in conjunction with #FallFlavors. All opinions are my own.

Browned chicken quarters in a Dutch oven.


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. 

Browned chicken quarters in a Dutch oven.


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

  • Chicken
  • Dried Thyme
  • Salt & Pepper
  • Flour
  • Vegetable Oil
  • Onion
  • Carrots
  • Garlic
  • Chicken Broth
  • Peas
  • 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.

Carrots and onions sauteeing in a Dutch oven.

  • 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.

Gullah Chicken Stew Twitter Image.

More #FallFlavors Recipes

Appetizers and Snacks

Breakfast and Baked Goods

Soups and Salads

  • Gullah Chicken Stew from Family Around The Table

Side Dishes

Main Dishes


Welcome to #FallFlavors where more than 25 food bloggers are sharing recipes with favorite Fall flavors. Our sponsors, Millican Pecan, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Nairn’s, and Republic of Tea, have furnished participating bloggers with complimentary product to use in their recipe creations that they will be sharing this week. These same sponsors have generously offered prizes for our giveaway so be sure to enter and share with your friends so they can enter too. Be sure to follow our Fall Flavors Pinterest account for more inspiration.

Gullah Chicken Stew Recipe

A quarter of a chicken in a bowl with vegetables over rice with a sauce.

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.


  • 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


  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.


Recipe adapted from Taste of the South magazine.

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Did you make this recipe?

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Sunday 17th of October 2021

This has comfort written all over it!! And perfect for the cooler weather.

Michaela Kenkel

Thursday 7th of October 2021

This was pure comfort food! We loved this recipe!

Amy (Savory Moments)

Tuesday 5th of October 2021

I love warming and hearty stews like this for a cool day. It makes such a nice dinner.

Inger @ Art of Natural Liivng

Sunday 3rd of October 2021

This does look warming! Unlike you, we have plenty of opportunity to make this (and other stews) in Wisconsin!

Amy Nash

Thursday 23rd of September 2021

What a wonderful, satisfying stew dish! The flavors were perfect and it was super easy to make!

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