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 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.

Browned chicken quarters in a Dutch oven.

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.

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

Carrots and onions sauteeing in a Dutch oven.

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.

Gullah Chicken Stew

Gullah chicken stew is Southern cuisine at it's finest.
5 from 6 votes
Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Dinner
Cuisine: Comfort Food
Servings: 4 servings


  • 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


  • 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 Notes

Recipe adapted from Taste of the South magazine.

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

  2. I love trying new recipes and this looks fantastic! The weather is getting cooler and this recipe will be delicious to try

  3. What a fun recipe, I have never heard of Gullah style of cooking and was fascinated by the fusion! This stew looks fantastic and I cannot wait to make it. We love stews in our house!

5 from 6 votes (4 ratings without comment)

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