Ghanaian Chicken and Rice Stew (Kontomire)

Instructions

1. 1In a bowl, season the about 680 g of chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Set aside.
2. 2Heat the 2 tablespoons of palm oil in a large, heavy-bottomed pot over medium-high heat, approximately 190°C. Add the seasoned chicken thighs and brown them on all sides for about 3-4 minutes per side. Once browned, remove the chicken from the pot and set it aside on a plate.
3. 3Add the 1 medium onion (chopped), 2 large tomatoes (chopped), and 1 medium red bell pepper (chopped) to the same pot. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.
4. 4Stir in the 1 tablespoon of ginger, 2 cloves of garlic (minced), and 1/2 small scotch bonnet pepper (minced). Cook for 1 minute until fragrant, stirring constantly.
5. 5Return the browned about 680 g of chicken thighs to the pot. Pour in the 4 cups of chicken broth. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer for 20 minutes.
6. 6Add the bunch of kontomire (chopped) and the 1 cup of rice to the pot. Stir everything together well. Cover the pot again and continue to cook for another 20 minutes, or until the rice is tender and the stew has thickened to your desired consistency. The rice should be fully cooked and have absorbed most of the liquid.
7. 7Serve the Ghanaian Chicken and Rice Stew hot.

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