Last Updated on January 29, 2026 by The Daily Simmer Team
Chicken Aqda is a staple dish from Yemen, often made during special occasions or gatherings. It’s a one-pot meal where everything simmers together for a long time, allowing the spices to meld beautifully. I love how the chicken becomes tender and the vegetables absorb all the flavors. When I first tried making it, I accidentally let it cook too long, but it turned out to be even tastier—the spices really become pronounced. It’s a practical dish for family dinners, especially when served with fresh bread or fluffy rice.
Contents
Ingredients
- 1/2 chicken, cut into medium pieces
- 2 medium potatoes, sliced
- 1 medium zucchini, chopped
- 2 tomatoes, chopped
- 1 onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 tablespoons tomato paste
- 1/2 bunch fresh cilantro, chopped
- 3 garlic cloves, crushed
- 1 tablespoon oil
- Salt, to taste
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon curry powder
Instructions
- Heat oil in a pan and sauté the sliced onion until translucent.
- Add chicken pieces and stir for about ten minutes until they start to brown.
- Stir in the sliced potatoes, zucchini, green pepper, and continue to mix before adding tomatoes and cilantro.
- Cook on medium heat, covered, for five minutes.
- Add crushed garlic and curry, stirring for two minutes, then pour in two cups of hot water and cover the pot.
- Let it simmer until the water reduces, then add the red pepper, cardamom, cinnamon, black pepper, and cumin.
- Continuously stir, incorporating another cup of hot water, and cover for another five minutes.
- Mix in the tomato paste, adjust seasoning with salt, and let it cook on low heat until the dish thickens.
- Check if the chicken is fully cooked; if not, add half a cup of water and simmer until done.
- Serve the Chicken Aqda warm with bread or white rice.
What I Notice When Cooking
- The longer cooking time really enhances the spices without burning them.
- Cooking on medium heat prevents vegetables from becoming too mushy while still infusing flavor.
- This dish is quite filling, making it perfect for gatherings—everyone enjoys a little extra.
Small Adjustments
- Make sure to stir often towards the end to avoid sticking, especially if you lengthen the cooking time.
- If your chicken is frozen, thaw it first to ensure an even cook throughout.
- You can substitute chicken with lamb if you prefer, just adjust the cooking time slightly.
Storage and Reheating
Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat on the stove with a splash of water to bring back some moisture; the flavors actually deepen when reheated.
Nutritional Notes
This dish has approximately 350 calories per serving, with a good balance of protein and carbohydrates from the chicken and vegetables. It’s hearty and satisfying, making it an excellent option for family meals.
Traditional Yemeni Chicken Aqda Recipe (One-Pot Spiced Stew)
