Mexican-American Kedjenou

Ingredients

In this Mexican-American adaptation of Kedjenou, we incorporate traditional Mexican spices like cumin, chili powder, and oregano to infuse the dish with a spicy kick. The original slow-cooked stew is transformed into a vibrant and flavorful Mexican-American chicken stew, perfect for those who enjoy a bit of heat in their meals. We alse have the original recipe for Kedjenou, so you can check it out.

• 2 lbs (900g) chicken pieces 2 lbs (900g) chicken pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced
• 1 can (14 oz) diced tomatoes 1 can (14 oz) diced tomatoes
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons chili powder 2 teaspoons chili powder
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the diced onion, minced garlic, and jalapeno pepper. Sauté until the onion becomes translucent.
3. 3.
   Add the chicken pieces to the pot and cook until browned on all sides.
4. 4.
   Stir in the diced tomatoes, chicken broth, ground cumin, chili powder, dried oregano, salt, and pepper.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the chicken is tender and cooked through.
6. 6.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Chicken — For the best flavor and tenderness, use bone-in chicken pieces such as thighs or drumsticks.
• Jalapeno pepper — Adjust the amount of jalapeno pepper according to your spice preference. For milder heat, remove the seeds before mincing.

Tips & Tricks

• For an extra smoky flavor, you can add a chipotle pepper in adobo sauce to the stew.
• Serve the Spicy Mexican Chicken Stew with warm tortillas or steamed rice for a complete meal.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the pot during the last few minutes of cooking.

Serving advice

Serve the Spicy Mexican Chicken Stew hot, garnished with fresh cilantro. Accompany it with warm tortillas or steamed rice for a satisfying and flavorful meal.

Presentation advice

Present the Spicy Mexican Chicken Stew in a deep bowl, allowing the vibrant red color of the stew to stand out. Garnish with a sprig of fresh cilantro for an added touch of freshness.