Cookbook:Igisafuliya (Rwandan Chicken Stew)

Igisafuliya (Rwandan Chicken Stew)
Category	Rwandan recipes
Difficulty

Cookbook | Ingredients | Recipes

Igisafuliya, also called igisafrya or igisafuria, is a typical Rwandan meal that is very straightforward and bursting with flavor. In Kinyarwanda, the nation's official language, its name translates to "pot"—as the name suggests, the dish is simply made by combining all the ingredients in one pot.

Ingredients

• Olive oil
• Chicken
• Bell peppers
• Leeks
• Onions
• Tomatoes
• Celery
• Tomato paste
• Water
• Salt
• Black pepper, ground
• Peeled plantains
• Whole chile pepper

Equipment

• Knife
• Pot
• Stove
• Chopping board

Procedure

1. Heat a thin layer of olive oil in a pot over medium-high heat. Add the chicken, and sear until browned on both sides.
2. Add the peppers, leeks, and onions. Cook, stirring intermittently, for 10 minutes.
3. Mix well, and add the tomatoes, celery, and tomato paste. Cook for 15 minutes over medium heat, stirring frequently.
4. Add water, salt, and pepper. Bring to a boil, and simmer for about 15 minutes over low heat.
5. Remove the chicken, arrange the plantains on top, add the spinach and chile pepper on top of that, and then replace the chicken. If additional water is required to completely cover the bananas, add it now.
6. Cover the pot, and simmer for about 25 minutes over low heat. There should be plenty of sauce remaining after cooking.
7. Serve.