Iwuk Edesi (One-Pot Rice With Chicken)
Updated Oct. 23, 2023
- Total Time
- About 1 hour 10 minutes
- Prep Time
- 10 minutes
- Cook Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1 to 2yellow or red Scotch bonnet chiles or red habanero chiles
- 1tablespoon whole crayfish or dried shrimp, soaked in warm water for 10 minutes until plump, then drained, or ½ tablespoon ground crayfish
- ¼teaspoon fresh or dried irú, soaked in warm water for 10 minutes and drained
- ¼cup neutral oil, such as canola or grapeseed
- 3pounds bone-in, skin-on chicken parts
- Fine salt to taste
- 1tablespoon grated ginger
- 2garlic cloves, smashed
- ½cup red palm oil
- 2cups long-grain white rice
- 2¼ cups chicken stock
- 4cups torn hearty greens, such as ugwu, mature spinach, collards or kale
- ½small red onion, thinly sliced
For the Pepper Paste
For the Chicken and Rice
Nutritional analysis per serving (8 servings)
767 calories; 50 grams fat; 15 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 9 grams polyunsaturated fat; 44 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 34 grams protein; 784 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the pepper paste: Working in batches if necessary, use a mortar and pestle to combine the Scotch bonnet chiles and crayfish. Pound to a coarse paste. Add the irú and pound further until incorporated to a smooth paste. Alternatively, do this step in a food processor and pulse to combine the ingredients until finely chopped. The pepper paste can be stored in an airtight container refrigerated for up to 1 week or frozen for up to 1 month.
- Step 2
Prepare the chicken and rice: In a large pot or Dutch oven, heat the oil over medium until shimmering, 1 to 2 minutes. Pat the chicken pieces dry and season both sides generously with salt. Working in batches, if necessary, place the chicken pieces skin side down in the pot and sear until deep golden brown on both sides, about 12 minutes total. (The chicken will not be cooked through.) Move the seared pieces to a plate and set aside.
- Step 3
Drain all but 2 tablespoons oil. Add the ginger and garlic, and stir until fragrant. Stir in the palm oil and pepper paste, and then the rice. Stir to coat every grain of rice in the seasoned oil. Add the stock. Scrape the bottom of the pot to loosen up any stuck bits, season with salt, and bring to a simmer.
- Step 4
Transfer the chicken to the pot skin side up, along with any liquid from the plate. Reduce heat to low. Cover and cook until the liquid is absorbed, the rice is tender, and the chicken is cooked through, about 18 to 20 minutes. Stir in the greens and allow to wilt and soften, 2 minutes. Remove from the heat and let sit covered for another 10 minutes. Carefully fluff the rice with a fork. Divide the rice and chicken among plates, sprinkle on the red onion, and serve warm.
- Irú, a fermented locust bean product frequently used in West African cooking, can be found as a ground powder or whole beans in the spice aisles of any African grocer. Possible alternatives are fish sauce or fermented black beans.
Private Notes
Comments
I substituted 1 Tbs Japanese miso paste for the 1 Tbs minced dried shrimp and 1/4 tsp irú. I think the miso (which I had on hand) provides a nice umami flavor
I didn't see an explanation, but perhaps the author trusted our industriousness. Per Google, Irú is fermented locust beans.
Is there a substitute for the entirety of the pepper paste? Can I just buy something?
I really enjoyed making this and love the unique flavors! I believe it's important to use all the actual ingredients to get the African taste. I was concerned that there wouldn't be enough liquid for the rice and after the 20 min simmer on low I did find that the rice was not yet done. I added the kale then about 1/2 cup more broth and let it cook for ten more minutes. Perfecto! Another thing to note is that my palm oil came in a bottle but was solidified. I had to scoop in into the measuring cup, but it made no difference once that hit the heat of the pan. I wish NYT let us search by little ingredients... I wanted to find more recipes with the specialty products I bought and nothing came up in my search for the beans. This is so good though I'll just make it again and again.
You *can*use a search engine ya know... but here goes just off the top of my head: Red Palm Oil Benefits vs other oils: - High smoke point like 450°, so good for frying etc - Nutrition: the red color shows there are definite high nutritional values such as Vitamins A & C as well as many others you could look up - Excellent hydration for skin and face, tho if you don't rub in or use a lot, might leave a slight reddish hue Please make sure you buy RPO that's marked "sustainable" bc all too often rainforests are cut down (!) to produce these palms instead, killing off native populations of monkeys orangutans and baboons who now no longer have a place to live!
Soooo good. In place of irú, I used 2 tsp red miso paste. Used 2 habaneros from my garden for the peppers. Mixed 1 tsp smoked paprika with 1/2 cup sunflower oil in place of palm oil. Swiss chard for the greens. The meal beat all expectations.