Iwuk Edesi (One-Pot Rice with Chicken)

cooking.nytimes.com

subheading: FOR THE PEPPER PASTE:

1 to 2 yellow or red Scotch bonnet chiles or red habanero chiles

1 tablespoon whole crayfish or dried shrimp, soaked in warm water for 10 minutes until plump, then drained, or ½ tablespoon ground crayfish

¼ teaspoon fresh or dried irú, soaked in warm water for 10 minutes and drained

subheading: FOR THE CHICKEN AND RICE:

¼ cup neutral oil, such as canola or grapeseed

3 pounds bone-in, skin-on chicken parts

Fine salt to taste

1 tablespoon grated ginger

2 garlic cloves, smashed

½ cup red palm oil

2 cups long-grain white rice

2¼ cups chicken stock

4 cups torn hearty greens, such as ugwu, mature spinach, collards or kale

½ small red onion, thinly sliced

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer