Ingokho (Stewed Chicken)
Stewed chicken is common among many communities in Kenya. It has different names but ingokho stands out due to the way this dish is special to the Luhya community. It is eaten as a protein to a main meal and served with Ugali or any other starch. It is savoured by the entire family
Ingredients
1.4 kg chicken, whole
2 red skinned onions, raw, unpeeled, (219g)
½ green capsicum (187 g)
2 tsp. (11 g) salt, iodized
4 tomatoes, red, ripe (504 g)
Preparation 15 minutes | Cooking 1 hour 15 minutes| Serves 4
• Light a charcoal stove. Put a mesh over the fire tosinge any thin feathers and lightly brown the skin of the chicken.
• After 12 minutes, cut the chicken into large chunks and continue roasting for another 5 minutes or until ready. Remove from the fire.
• Cut the chicken into smaller portions and return the pieces onto the fire for another 11 minutes.
• Put the chicken onto a heated pan. Cook the chicken without added oil/ fat to brown further. Keep turning for the chicken to cook evenly.
• Add salt to the chicken and keep turning.
• Add the whole green capsicum into the pan with chicken. Turn the stove to low heat and let it simmer for 9 minutes.
• Prepare the onions and tomatoes. Chop into small pieces in separate bowls.
• Add the onions, cover and continue cooking for another 25 minutes.
• Remove the whole green capsicum from the pot and immediately add tomatoes.
• Continue cooking for another 13 minutes.
• Remove from the fire.
• • Serve
Nutrition data per 100g of recipe:
Energy 883 kJ/ 211 kcal |│ Fat 12.3 g │| Carbohydrates 6.4 g │| Protein 18.3 g │| Fibre 1.1 g │
Vitamin A 63 mcg |│ Iron 2.7 mg |│ Zinc 1.01 mg
Kenyan Food Recipes download pdf
