Follow these steps for perfect results
chicken
whole
tomatoes
canned
chicken broth
onion
chopped
red pepper
bay leaf
ginger
ground
rice
Boil the whole chicken until fully cooked.
Reserve the chicken broth.
Debone the cooked chicken.
In a casserole dish, combine the deboned chicken, bay leaf, ground ginger, chopped onion, red pepper, canned tomatoes, and reserved chicken broth.
Cover the casserole dish tightly.
Cook in a preheated 350°F (175°C) oven until the sauce is bubbly and the flavors have melded.
Serve the chicken and sauce hot over a bed of rice.
Expert advice for the best results
Adjust the amount of red pepper to your preferred spice level.
For a richer flavor, brown the chicken before adding it to the casserole dish.
Everything you need to know before you start
15 minutes
Can be made a day ahead and refrigerated.
Serve hot in a bowl with a sprinkle of fresh parsley.
Serve with a side of steamed vegetables.
Garnish with chopped cilantro.
Pinot Noir
Discover the story behind this recipe
Common dish in Nigerian cuisine.
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