Poulet à l'OdikaChicken Stew with Odika
This dark, earthy chicken stew gets its distinctive character from odika paste, which thickens the sauce and gives it a deep roasted flavor. It is a robust dish that pairs especially well with plain rice.
Prep
25m
Cook
1h 10m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Stew
- 8pcsChicken Thigh (bone-in)
- 60gOdika Paste
- 40mlPalm Oil
- 150gOnion (finely chopped)
- 250gTomato (chopped)
- 10gGarlic (crushed)
- 10gRed Chili (finely chopped)
- 1pcsBouillon Cube (crumbled)
- 8gSalt
- 700mlWater
Rice
- 320gWhite Rice (rinsed)
- 650mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the palm oil in a heavy pot over medium heat.
- 02
Add the onion and cook until soft and lightly golden.
- 03
Stir in the garlic and red chili and cook briefly until fragrant.
- 04
Add the odika paste and stir until it loosens and darkens slightly.
- 05
Add the tomato and cook until it forms a thick base.
- 06
Add the chicken thighs and turn the pieces so they are coated well.
- 07
Pour in the water and add the bouillon cube. Cover and simmer gently until the chicken is tender and the sauce is thick and dark.
- 08
Season the stew with the salt.
- 09
Cook the white rice in the water until tender and fluffy.
- 10
Serve the chicken stew over the rice and the chicken reaches 74°C (165°F).
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