Ghanaian Chicken and Rice Stew (Kontomire)

Ingredients

• about 680 g Chicken thighs
• 1 bunch Collard greens
• 2 large Tomatoes
• 1 large Onion
• 2.54 cm Ginger
• 4 cloves Garlic
• 0.5 piece Scotch bonnet pepper
• 4 cups Chicken broth
• 2 tbsp Palm oil
• 4 cups Cooked rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g chicken thighs into bite-sized pieces. Season the chicken pieces with salt and pepper.
2. 2Peel and roughly chop the 2 large tomatoes, 1 large onion, 2.54 cm ginger, and 4 cloves garlic. Remove the stem from the 0.5 piece scotch bonnet pepper and roughly chop it (wear gloves if sensitive). Place the chopped tomatoes, onion, ginger, garlic, and scotch bonnet pepper into a blender and blend until a smooth paste forms.
3. 3Heat the 2 tbsp palm oil in a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the blended tomato paste to the hot oil. Cook for 10 to 15 minutes, stirring frequently, until the paste has thickened and smells fragrant, indicating the raw smell has disappeared.
4. 4Add the seasoned chicken pieces to the pot with the tomato paste. Cook for 5 to 7 minutes per side, stirring occasionally, until the chicken is browned on all sides.
5. 5Pour in the 4 cups of chicken broth and bring the liquid to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C.
6. 6Wash the 1 bunch of collard greens thoroughly, remove the tough stems, and chop the leaves into 1.27 cm wide ribbons. Stir the chopped collard greens into the pot. Continue to simmer, uncovered, for another 10 minutes, or until the greens are tender.
7. 7Serve the Ghanaian Chicken and Rice Stew hot over the 4 cups of cooked rice.

Substitutions

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