How to Cook Hardbody Chicken - Umleqwa

Packed full of seriously scrumptious flavour, Umleqwa is undoubtedly a firm South African fan favourite when it comes to deliciously satisfying home cooked meals. Bringing back the mouth-watering memories of gogo’s cooking, hardbody chicken is a hearty meal that will keep hearts and stomachs full.

Umleqwa has earned its title as hard body chicken because these chickens are homegrown, and as a result, their meat is tougher and their bones harder due to their free-range diet of whatever they find in the garden, streets and fields. Their free-range living is what gives hard body chicken an extra layer of flavour that sets it apart from your regular store-bought chicken.All that’s left is for you to unlock the delicious rich chicken flavour with the right cooking method for scrumptious, falling off the bone goodness.

Slow-Cooked Stewing for Umleqwa Success

For the best results when cooking a hard body chicken, you need to add an extra bit of love and care by really giving your umleqwa the time it needs to soften and absorb all the flavourful goodness of the broth you so carefully crafted.

Because hardbody chickens are, well, hard, you need to let it cook for at least 2 hours to achieve juicy, tasty and tender meat that falls off the bone. So, when you’re preparing your umleqwa, set aside a couple of hours in the day so that you give yourself enough time to create a truly sensational dish.

Developing Your Signature Flavour

Whether you’re trying to get that same delicious flavour of gogo’s umleqwa stew, or you want to put your own spin on this delish traditional dish, it’s all about what you add to your steaming pot of hard body goodness that gives it that unique tasty twist.The best time to introduce rich, full, hearty flavour into your dish is during the boiling process.

To get the most intense, rich, meaty flavour into your hard body, we suggest using Knorrox Stock Cubes. Don’t let the size of the cube fool you because each Knorrox stock cube packs a powerful punch of meaty flavour.

A not-so-well-known tip that umleqwa experts use for an exciting layer of rich flavour is to use beef flavoured stock cubes instead of chicken. It may seem strange but using beef stock cubes enhances the flavour of your dish and adds a new dimension of flavour. Consider adding the Beef Curry of Chilli Beef Knorrox Stock Cubes to your umleqwa broth for mouthfuls of savoury, meaty goodness that will please the whole family.

Satisfying Umleqwa in 4 Simple Steps

1. Begin by placing the chicken portions into a large, heavy-based saucepan. Add enough water to cover the chicken and bring to a boil.

2. Once the water is boiling, add your favourite flavour of Knorrox stock cubes (remember to use the Beef stock cubes for a tasty twist of flavour). Lower the heat and cover your pot and leave it to simmer for 2 hours. If necessary, replenish the water.

3. Add onions, green peppers and potatoes and lightly season. Continue to cook for a further 30 minutes to 1 hour or until the potatoes are cooked.

4. Simmer until the chicken is tender and falling off the bone.
Finally, serve and enjoy with your favourite starch such as dombolo, pap or our tasty samp, for a scrumptious and satisfying, proudly South African meal.For an extra boost of flavour, consider browning your hard body and vegetables before simmering.

A plate filled with a hearty helping of dombolo and a steaming side of tender and deliciously flavourful umleqwa is enough to melt the blues away on any day and keep you going. So, go ahead and give our hard body recipe a try and make it your own with your unique twist of flavour. For more hearty traditional meal inspiration, visit whatsfordinner today