Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 onions, chopped
- 4 tomatoes, chopped
- 2 bell peppers, chopped
- 2 hot peppers, chopped
- 1 tablespoon tomato paste
- 1 tablespoon ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1/2 cup water
- 2 cups rice
- 4 cups water
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a Dutch oven or heavy-bottomed pot, layer the chicken pieces, onions, tomatoes, bell peppers, and hot peppers.
3. In a small bowl, mix together the tomato paste, ginger, garlic, salt, black pepper, paprika, and thyme. Spread the mixture over the chicken and vegetables.
4. Pour 1/2 cup of water over the chicken and vegetables.
5. Cover the pot with a lid and place it in the oven.
6. Bake for 1 hour and 30 minutes, or until the chicken is cooked through and tender.
7. While the chicken is cooking, rinse the rice in cold water until the water runs clear. Drain the rice.
8. In a separate pot, bring 4 cups of water to a boil. Add the rice and stir.
9. Reduce the heat to low and cover the pot with a lid. Cook the rice for 18-20 minutes, or until the water is absorbed and the rice is tender.
10. Fluff the rice with a fork and serve with the Kedjenou.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 450
Fat: 10g
Carbohydrates: 60g
Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with beef or lamb.
- Hot peppers can be substituted with cayenne pepper or red pepper flakes.
- Rice can be substituted with quinoa or couscous.
Variations:
- Add vegetables such as carrots, eggplant, or okra to the Kedjenou.
- Use different spices such as cumin, coriander, or cinnamon.
- Make a vegetarian version by omitting the chicken and using vegetable broth instead of water.
Tips and tricks:
- Use a heavy-bottomed pot to prevent burning.
- If the Kedjenou is too dry, add more water or chicken broth.
- For a smoky flavor, add smoked paprika to the Kedjenou.
- Let the Kedjenou rest for 10-15 minutes before serving to allow the flavors to meld together.
Storage instructions:
Store leftover Kedjenou and rice separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Kedjenou and rice separately in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Kedjenou in a large serving dish with the rice on the side. Garnish with chopped parsley or cilantro.
Garnishes:
Chopped parsley or cilantro
Pairings:
Serve with a side salad or steamed vegetables.
Suggested side dishes:
- Green salad with vinaigrette dressing
- Steamed broccoli or green beans
- Roasted sweet potatoes
Troubleshooting advice:
- If the Kedjenou is too dry, add more water or chicken broth.
- If the Kedjenou is too watery, remove the lid and let it cook for an additional 10-15 minutes.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Kedjenou is a traditional dish from West Africa, specifically from the Ivory Coast. It is typically made with chicken or other meats and vegetables, and is cooked in a tightly sealed pot over low heat.
Flavor profiles:
Kedjenou is a flavorful and aromatic dish, with a combination of spices and vegetables that give it a rich and savory flavor.
Serving suggestions:
Serve the Kedjenou and rice on a large platter with a side salad or steamed vegetables.
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Region: Ivorian