Ghanaian Braised Chicken with Chiles

Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.

They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.

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3 pound chicken, cut into 8-10 pieces
3-4 green finger hot chiles, stemmed, seeded and chopped
2 Tbsp. butter
1 Tbsp. peanut oil
1 onion, sliced and separated into rings
1 cup chicken broth
1/2 tsp. ground nutmeg
salt and pepper to taste


Melt the butter and oil in a large skillet and brown the chicken, a few pieces at a time. As the chicken browns, remove and keep warm. Add the onion rings and saute until soft.

Add the chicken broth, nutmeg, salt, pepper, and chile and bring to a boil. Put the chicken back in the pan and cover with the stock, reduce the heat, and simmer until the chicken is done — about 45 minutes.

Variation: Make a stew by adding coarsely chopped onions, tomatoes, and corn while the chicken is simmering.

Note: Fresh tropical fruits such as pineapple, papaya, or mango along with baked yams will complete this easily prepared chicken dish.

Recipe from The University of Pennsylvania African Studies Center.