Entree: Rwanda – Inyama y'inkoko (Rwandan braised chicken in a tomato, onion, and ginger sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Additional 18 min

Total 1 hr 18 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 1 1/2 tsp (7 g) kosher salt, divided
- 1/2 tsp (1 g) freshly ground black pepper, divided
- 3 tbsp (45 ml) vegetable oil or peanut oil
- 2 medium onions, thinly sliced, approx. 8 oz (225 g)
- 3 cloves garlic, minced, approx. 0.3 oz (9 g)
- 1 1/2 tbsp (22 g) fresh ginger, grated
- 1 large tomato, diced, approx. 7 oz (200 g)
- 3 tbsp (45 g) tomato paste
- 1 cup (240 ml) chicken stock or water
- 1 green bell pepper, sliced, approx. 4 oz (115 g)
- 1 small hot pepper or 1/4 tsp (0.5 g) crushed red pepper, optional
- 2 tbsp (32 g) smooth peanut butter (optional traditional addition)
- 2 tbsp (30 ml) vegetable oil (additional if needed)
- 1 tbsp (15 ml) lemon or lime juice
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- 2 cups (400 g) long-grain white rice, uncooked (for serving)
- 4 cups (960 ml) water (for rice)

Instructions

1. Season chicken pieces with 1 tsp (5 g) salt and 1/4 tsp (0.5 g) pepper. Heat 3 tbsp (45 ml) oil in a large heavy pot over medium-high heat. Brown chicken in batches until golden on all sides, about 4–5 minutes per side. Transfer browned pieces to a plate.
2. Reduce heat to medium and add sliced onions to the pot. Sauté until softened and beginning to caramelize, about 8–10 minutes, adding the remaining 1 tbsp (15 ml) oil if needed.
3. Add garlic and grated ginger; cook 1 minute until fragrant. Stir in diced tomato and tomato paste and cook 3–4 minutes to mellow the acidity.
4. Return chicken to the pot. Pour in chicken stock (or water) to come about halfway up the pieces. Add green pepper and optional hot pepper. Bring to a gentle simmer, cover, and cook until chicken is tender and cooked through, about 30–35 minutes.
5. If using peanut butter, whisk it with a few tablespoons of hot cooking liquid until smooth and stir back into the pot; simmer 2–3 minutes to meld flavors. Adjust seasoning with remaining 1/2 tsp (2 g) salt, pepper, and lemon or lime juice.
6. Meanwhile, rinse rice until water runs clear. Combine rice and 4 cups (960 ml) water in a saucepan, bring to a boil, reduce to low, cover and simmer 15–18 minutes until water is absorbed. Fluff with a fork.
7. Serve the braised chicken over steamed rice (or with boiled plantains), spooning plenty of sauce over each portion and garnish with chopped cilantro or parsley.