Kenyan Sukuma Wiki with Chicken and Ugali

Ingredients

• 1.5 lb Chicken breast
• 1 lb Collard greens
• 1 medium Onion
• 2 medium Tomato
• 2 cloves Garlic
• 2 tbsp Vegetable oil
• 1 cup Chicken broth
• 2 cups Cornmeal
• 4 cups Water
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Cut the 1.5 lb chicken breast into 1-inch pieces. Wash and chop the 1 lb collard greens into 1/2-inch ribbons. Dice the 1 medium onion and the 2 medium tomatoes into 1/2-inch pieces. Mince the 2 cloves garlic.
2. 2In a 12-inch skillet, heat the 2 tbsp vegetable oil over medium-high heat (400°F/200°C). Add the 1.5 lb chicken breast pieces and cook for 5-7 minutes, stirring occasionally, until browned on all sides and cooked through to an internal temperature of 165°F (74°C).
3. 3Add the diced 1 medium onion and minced 2 cloves garlic to the skillet with the chicken. Cook for 3-4 minutes, stirring frequently, until the onion is softened and translucent and the garlic is fragrant.
4. 4Stir in the diced 2 medium tomatoes and cook for 2-3 minutes, until they begin to break down and release their juices.
5. 5Add the chopped 1 lb collard greens and the 1 cup chicken broth to the skillet. Stir everything together, bring the mixture to a simmer, then cover the skillet. Reduce the heat to medium-low (300°F/150°C) and cook for 20-25 minutes, or until the collard greens are tender.
6. 6While the sukuma wiki is cooking, prepare the ugali. In a medium saucepan, bring the 4 cups of water to a rolling boil over high heat (212°F/100°C).
7. 7Gradually whisk in the 2 cups of cornmeal, stirring constantly to prevent lumps from forming. Reduce the heat to medium-low (300°F/150°C) and continue to stir vigorously with a wooden spoon for 10-15 minutes, until the ugali thickens to a firm, smooth porridge.
8. 8Stir the 1 tsp salt and 0.5 tsp black pepper into the sukuma wiki. Taste and add more salt or pepper if desired. Serve the sukuma wiki with chicken immediately alongside the prepared ugali.

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