Kedjenou (Ivory Coast Chicken) |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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This traditional recipe is from the Ivory Coast, in the western part of Africa. This dish is normally served over hot cooked white rice. Feel free to use canned diced tomatoes. Ingredients:
4 skinless chicken breast halves |
4 skinless chicken legs |
1 tablespoon olive oil |
6 cups onions, coarsely chopped |
5 garlic cloves, minced |
1 tablespoon fresh ginger, grated peeled |
1 1/2 teaspoons jalapeno peppers, finely chopped and seeded |
5 cups italian plum tomatoes, chopped seeded |
1 cup water |
1 teaspoon salt |
1/2 teaspoon black pepper, freshly ground |
1 bay leaf |
Directions:
1. Heat olive oil in Dutch oven and add onions. Saute for 3 minutes. Add garlic, ginger and jalapeno pepper. Saute 2 minutes. Preheat broiler.
2. Add remaining ingredients except chicken. Bring to a boil. Cook for 5 minutes then lower heat to simmer.
3. Place chicken on broiler pan coated with cooking spray; broil 6 minutes on each side or until lightly browned. Add chicken to Dutch oven and simmer for 60 minutes. Shred meat, remove bones and serve over hot, white rice.
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