Mouthwatering Ghanaian Paleo Chicken Stew with Plantain and Coconut Rice Bowl – A Symphony of Flavors and Textures!

Allergens

N/A (gluten-free, dairy-free)

Ingredients

• 2 lbs bone
• in, skin
• on chicken thighs
• 1 cup diced tomatoes
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 large plantain, peeled and sliced
• 1 cup long
• grain white rice
• 1 can (14 oz) coconut milk
• 2 cups chicken broth
• 1 tbsp olive oil
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1/2 tsp ground paprika
• 1/2 tsp ground coriander
• Salt and pepper, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sauté until translucent.
2. Stir in the ground ginger, cumin, paprika, and coriander, cooking for 1 minute to release the flavors.
3. Add the diced tomatoes, chicken broth, and coconut milk to the skillet, stirring well to combine. Bring to a simmer.
4. Season the chicken thighs with salt and pepper, then add them to the skillet, skin side down. Cook for 5 minutes before turning and continuing to cook until the chicken is fully cooked through, about 20 more minutes.
5. In a separate pan, fry the plantain slices in olive oil over medium heat until golden brown and tender, about 8 10 minutes. Set aside.
6. Cook the white rice according to package instructions, then fluff with a fork.
7. To serve, place a scoop of coconut rice on each plate, top with chicken and sauce, and finish with plantain slices. Garnish with fresh cilantro leaves.

Chef’s Insight

The key to this recipe is balancing the flavors - the spices should be well-incorporated but not overpowering. Adjust seasoning as needed.

Notes

The plantain gives a unique texture contrast while the coconut rice adds a tropical twist to this Ghanaian-inspired dish.