Ghanaian Chicken and Rice Stew (Kontomire)

Ingredients

• 1.5 lbs Chicken Thighs
• 1 cup Rice
• 2 cups Kontomire (Cocoyam Leaves)
• 4 medium Tomatoes
• 1 medium Onion
• 3 cloves Garlic
• 1 inch Ginger
• 1 small Scotch Bonnet Pepper
• 3 tbsp Palm Oil
• 4 cups Chicken Broth
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Cut the 1.5 lbs chicken thighs into bite-sized pieces. Place the chicken in a bowl and season it with 1 tsp salt and 0.5 tsp black pepper.
2. 2Combine the 4 medium tomatoes, 1 medium onion, 3 cloves garlic, 1 inch ginger, and 1 small Scotch bonnet pepper in a blender. Blend until you have a smooth paste.
3. 3Heat 3 tbsp palm oil in a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the seasoned chicken pieces and brown them on all sides, about 5-7 minutes.
4. 4Pour the blended tomato mixture into the pot with the chicken. Cook, stirring occasionally, for 10-15 minutes, until the sauce has thickened and the raw tomato smell has disappeared.
5. 5Add 4 cups chicken broth to the pot and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the chicken is tender. The internal temperature of the chicken should reach 165°F (74°C).
6. 6Stir in 1 cup rice and 2 cups kontomire (cocoyam leaves). Ensure everything is well combined.
7. 7Cover the pot tightly and continue to cook on low heat for another 20-25 minutes, or until the 1 cup rice is fully cooked and the 2 cups kontomire is tender. If the stew becomes too thick, add a little more chicken broth. The rice should be tender and have absorbed most of the liquid.
8. 8Serve the Ghanaian Chicken and Rice Stew hot.

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