Igisafuliya (Rwandan Chicken Stew)
Igisafuliya is a Rwandan chicken stew whose name simply means "pot," and the name tells you the method: everything cooks together in one vessel. Chicken is seared first, then built up with leeks, peppers, celery and tomato paste into a thick, savory base. Whole plantains steam on top, soaking up the sauce below, while a single chile adds gentle heat without taking over the pot.
Instructions
Heat a thin layer of olive oil in a pot over medium-high heat. Add the chicken and sear it until it is browned on both sides.
Add the bell peppers, leeks and onions. Cook for 10 minutes, stirring now and then.
Stir everything together, then add the tomatoes, celery and tomato paste. Cook for 15 minutes over medium heat, stirring often.
Pour in the water and season with salt and black pepper. Bring to a boil, then lower the heat and simmer for about 15 minutes.
Lift the chicken out of the pot and lay the peeled plantains on top of the vegetables. Set the whole chile pepper on the plantains and return the chicken to the pot. If the plantains are not fully covered by liquid, add a little more water.
Cover the pot and simmer over low heat for about 25 minutes. The plantains should be tender and plenty of sauce should remain in the pot. Serve.
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