Gullah Chicken Stew
Gullah chicken stew is Southern cuisine at it's finest.
Servings: 4 servings
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
- 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.
Notes
Recipe adapted from Taste of the South magazine.
