Entree: Zimbabwe – Southern Culinary Region – Mupunga neHuku (Steamed white rice served with a seasoned braised chicken stew)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Additional 5 min

Total 1 hr 5 min

Ingredients

- 2 cups (400 g) long-grain white rice
- 3 cups (720 ml) water for rice
- 1 tsp (5 g) salt for rice
- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, thinly sliced, about 10 oz (280 g)
- 4 cloves garlic, minced (about 1 tbsp / 15 g)
- 1 tbsp (15 g) fresh ginger, grated
- 2 large tomatoes, chopped, about 10 oz (280 g) or 1 can (14 oz / 400 g) diced tomatoes, drained
- 1 tbsp (15 g) tomato paste
- 1 tsp (2 g) curry powder (optional, traditional in some households)
- 1 tsp (2 g) smoked paprika
- 2 tsp (10 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 cup (240 ml) low-sodium chicken stock or water
- 1 bay leaf (no measurement required)
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 2 tbsp (30 g) smooth peanut butter (optional, for a richer sauce)
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish

Instructions

1. Rinse the rice under cold water until the water runs clear. Combine 2 cups (400 g) rice, 3 cups (720 ml) water, and 1 tsp (5 g) salt in a medium pot. Bring to a boil, reduce to low, cover tightly and simmer 15–18 minutes until tender. Remove from heat and let stand covered 5 minutes, then fluff with a fork.
2. Pat the chicken pieces dry and season lightly with 1/2 tsp (2.5 g) of the salt and 1/4 tsp (0.5 g) of the black pepper.
3. In a large heavy skillet or Dutch oven, heat 2 tbsp (30 ml) vegetable oil over medium-high heat. Brown the chicken pieces in batches, 3–4 minutes per side, until golden. Transfer browned pieces to a plate.
4. Reduce heat to medium. Add the sliced onions to the same pot and cook, stirring, until softened and beginning to brown, about 8–10 minutes.
5. Add the minced garlic and grated ginger and cook 1 minute until fragrant. Stir in the chopped tomatoes (or drained canned tomatoes) and 1 tbsp (15 g) tomato paste, cooking 3–4 minutes until tomatoes break down.
6. Stir in 1 tsp (2 g) curry powder (if using), 1 tsp (2 g) smoked paprika, remaining 1.5 tsp (7.5 g) salt, and remaining 1/4 tsp (0.5 g) black pepper. Pour in 1 cup (240 ml) chicken stock or water and add the bay leaf and thyme.
7. Return the chicken to the pot, nestling pieces into the sauce. Bring to a gentle simmer, cover partially, and cook 25–30 minutes until chicken is cooked through and tender.
8. If using peanut butter, whisk 2 tbsp (30 g) into a little hot sauce from the pot to loosen, then stir back into the stew and simmer 2–3 minutes to blend flavors.
9. Taste and adjust seasoning. Remove bay leaf and thyme sprigs. Garnish with 2 tbsp (30 ml) chopped cilantro or parsley.
10. Serve the braised chicken alongside or over the steamed rice, spooning sauce over the rice and enjoying hot.