Kedjenou Ivory Coast Chicken Food

KEDJENOU (IVORY COAST CHICKEN)

Kedjenou (Ivory Coast Chicken) image

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.

Provided by Member 610488

Categories Stew

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 12

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

Steps:

Heat olive oil in Dutch oven and add onions. Saute for 3 minutes. Add garlic, ginger and jalapeno pepper. Saute 2 minutes. Preheat broiler.
Add remaining ingredients except chicken. Bring to a boil. Cook for 5 minutes then lower heat to simmer.
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.

Nutrition Facts : Calories 232.3, Fat 5.2, SaturatedFat 1.1, Cholesterol 86.2, Sodium 395.3, Carbohydrate 17.4, Fiber 3.1, Sugar 8.1, Protein 28.9

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