👨‍🍳 Instructions

1. 1

   Prepare the chicken: Ensure the free-range chicken is jointed into approximately 8-10 pieces. Pat the chicken pieces dry with paper towels; this helps with browning. Season generously with salt and pepper, if using.

   ⏱️ 10 minutes
2. 2

   Brown the chicken (optional but recommended): Heat the oil or chicken fat in a large, heavy-bottomed pot or Dutch oven over medium-high heat (around 190°C / 375°F). Add the chicken pieces in batches, being careful not to overcrowd the pot. Sear until golden brown on all sides, about 3-4 minutes per side. Remove browned chicken and set aside.

   ⏱️ 10 minutes
3. 3

   Sauté aromatics: Add the chopped onions to the same pot (add a little more oil if needed). Cook over medium heat, stirring occasionally, until softened and lightly golden, about 5-7 minutes. Add the chopped tomatoes and cook for another 2-3 minutes until they begin to break down.

   ⏱️ 10 minutes
4. 4

   Combine and simmer: Return the browned chicken pieces to the pot. Add the potato chunks. Pour in the water or chicken broth, ensuring the ingredients are mostly submerged. Bring the liquid to a boil.

   ⏱️ 5 minutes
5. 5

   Slow cook: Once boiling, reduce the heat to low, cover the pot tightly, and let the stew simmer gently. Cook for at least 2 hours, or until the chicken is exceptionally tender and falling off the bone, and the potatoes are soft. Stir occasionally to prevent sticking.

   ⏱️ 2 hours
6. 6

   Adjust seasoning and serve: Taste the stew and adjust salt and pepper as needed. The broth should be rich and flavorful. Ladle the hot Umleqwa into bowls. Traditionally served with pap (a stiff maize porridge), but also delicious with rice or crusty bread.

   ⏱️ 5 minutes