This is a traditional Rwandan recipe that relies on the many vegetables simmered with the chicken to flavor the stew. The name means “pot,” in reference to it being a “one pot” dish.

8 chicken thighs
2 c. onion, medium dice
2 c. leeks, thinly sliced
4 c. green bell peppers, medium dice
4 c. tomatoes, medium dice
1 c. celery, medium dice
4 plantains, peeled, sliced lengthwise and then cut in half
10 oz. spinach
¼ c tomato paste
1/4 frying oil


Brown chicken in oil over medium-high heat. Stir in onion, leeks, and peppers. Simmer for 10 minutes, stirring occasionally. Add the tomatoes, celery, and tomato paste and simmer on medium heat for 15 minutes. Add salt and pepper to taste and add water if necessary and simmer for 10 minutes on low heat. Push vegetables and chicken to one side of the pan, place the plantains flat side down in the pan and cover with water. Spoon the vegetables on top of the plantains, place the chicken on top vegetables and cover with the spinach. Add water to keep plantains fully submerged. Cover and simmer for about 20 minutes until plantains are cooked.


Notes and Instructions

Recipe and photo credit: Georgia Reader