Kedjenou (Ivory Coast Chicken) - cooking recipe

Ingredients

4 skinless chicken breast halves
4 skinless chicken legs
1 tablespoon olive oil
6 cups onions, coarsely chopped
5 garlic cloves, minced
1 tablespoon fresh ginger, grated peeled
1 1/2 teaspoons jalapeno peppers, finely chopped and seeded
5 cups Italian plum tomatoes, chopped seeded
1 cup water
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1 bay leaf

Preparation

Heat olive oil in Dutch oven and add onions. Saute for 3 minutes. Add garlic, ginger and jalapeno pepper. Saute 2 minutes. Preheat broiler.
Add remaining ingredients except chicken. Bring to a boil. Cook for 5 minutes then lower heat to simmer.
Place chicken on broiler pan coated with cooking spray; broil 6 minutes on each side or until lightly browned. Add chicken to Dutch oven and simmer for 60 minutes. Shred meat, remove bones and serve over hot, white rice.