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Igisafuliya
Chicken and Vegetable Stew
A flavorful one-pot stew featuring chicken simmered with a variety of vegetables and plantains. Igisafuliya, meaning 'cooking pot,' is a comforting and traditional Rwandan dish that relies on the natural flavors of its ingredients.
ð§ ææ
- 8 Chicken thighs
- 1/4 cup Frying oil
- 2 cups Onion(medium dice)
- 2 cups Leeks(thinly sliced)
- 4 cups Green bell peppers(medium dice)
- 4 cups Tomatoes(medium dice)
- 1 cup Celery(medium dice)
- 1/4 cup Tomato paste
- 4 Green plantains(peeled, sliced lengthwise and then cut in half)
- 10 oz Spinach
- as needed Water
- to taste Salt
- to taste Black pepper
- 1 Chili pepper(optional)
ðšâð³ äœãæ¹
- 1
Brown chicken thighs in frying oil over medium-high heat on all sides. Remove chicken and set aside.
- 2
In the same pot, stir in onion, leeks, and green bell peppers. Simmer for 10 minutes, stirring occasionally.
- 3
Add tomatoes, celery, and tomato paste. Stir well and cook over medium heat for 15 minutes, stirring regularly.
- 4
Season with salt and pepper. Add water if necessary to create a sauce, and simmer for another 10 minutes.
- 5
Push the vegetables and chicken to one side of the pot. Place the plantain pieces flat-side down in the cleared space and cover with water. Spoon some of the vegetable mixture over the plantains, then place the chicken pieces on top of the vegetables. Cover with spinach. Add more water if needed to keep plantains fully submerged.
- 6
Cover the pot and simmer over low heat for about 20 minutes, or until the plantains are cooked through. Add the chili pepper, if using, during the last 10 minutes of cooking.
ð¡ ããã®ã³ã
- âUse green plantains for a savory flavor.
- âSoaking green plantains in hot water for a short period can make them easier to peel.
- âEnsure plantains are fully submerged in liquid for even cooking.
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- Substitute chicken with goat meat or beef.
- Add other vegetables like carrots or sweet potatoes.