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Meat, Africa and overseas

Alloco and braised chicken

Alloco and braised chicken is an Ivorian dish for 4 people, ready in 1 hour, rated easy, for about €3.70 per person. The chicken marinates in garlic and ginger then roasts in the oven while ripe plantains fry and a spicy tomato sauce simmers. Success depends on choosing plantains that are very ripe, almost black, so they caramelize when fried.

Tonight, it's the streets of Abidjan on your plate, marinated grilled chicken, golden fried plantains, and a spicy tomato sauce.

Alloco and braised chicken
Total time
1 h
Difficulty
Easy
Cost per person
€3.70
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

Chicken marinated with garlic, ginger, and lemon roasts in the oven until golden and fragrant, while plantains turn into alloco, soft inside and crisp outside once fried. A tomato sauce with onion and chili ties everything together, with just enough heat to wake up the plate without overwhelming it.

This is a dish to make on an evening when you have a little time ahead of you, a Sunday with the family, or for friends who haven't tried Ivorian cooking yet. Kids usually love alloco, and you can keep the chili on the side for anyone who prefers it mild. Mon Chou suggests this one as soon as ripe plantains are easy to find.

The ingredients

4 people

Butcher

  • Chicken thighs 8

Fruits and vegetables

  • Ripe plantains 4
  • Onions 2
  • Tomatoes 3
  • Fresh chili pepper 1
  • Garlic 3 cloves
  • Fresh ginger 20 g
  • Lemon 1

Pantry

  • Frying oiloften in the pantry 25 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Mix the chicken with the garlic, grated ginger, one onion, the lemon, salt, and pepper, then let it marinate. 30 min

    Score the thighs down to the bone so the marinade reaches everywhere.

  2. Roast the chicken in the oven at 200°C, turning it halfway through. 35 min

    Brush it with the remaining marinade halfway through for a shiny glaze.

  3. Make the sauce by roughly blending the tomatoes, the other onion, and the chili, then cooking it for five minutes.

    Leave the sauce a bit chunky, it contrasts nicely with the soft plantains.

  4. Peel the plantains, cut them into large diagonal pieces, and fry them in two batches. 10 min

    Slit the skin lengthwise to peel it off easily.

  5. Drain the alloco on paper towels, season lightly with salt, and serve with the chicken and sauce.

    Serve them right away, they lose their crispness quickly.

Our tips to get it right

  • Score the chicken thighs down to the bone before marinating, the marinade reaches the meat instead of staying on the surface.
  • Fry the plantains in two batches so you don't overcrowd the oil, they brown better and stay crisp.
  • Make the sauce while the chicken roasts, everything finishes at the same time and you're not waiting around at the end.

The variations

  • Swap the chicken for pork ribs marinated the same way and roasted a bit longer.
  • For a vegetarian version, replace the chicken with firm tofu steaks marinated and pan seared.
  • For kids, serve the tomato sauce without chili on the side and add heat only to your own plate.

What to serve it with

  • Plain white rice
  • Attiéké if you can find it
  • Fresh ginger juice

Storage

The chicken and sauce keep for 2 to 3 days in the fridge in a sealed container, and freeze well. The alloco taste best fresh since they lose their crispness when stored, but you can reheat them for a few minutes in a hot pan.

Questions about this dish

Can you use regular bananas instead of plantains?

No, regular bananas turn mushy when fried and taste too sweet in a different way. You really need plantains, ideally very ripe, almost black.

Can you marinate the chicken ahead of time?

Yes, you can marinate the chicken overnight in the fridge for even more flavor. Take it out 20 minutes before cooking so it doesn't go into the oven too cold.

How do you know when plantains are ripe enough?

Look for plantains with skin that's almost entirely black, not green or yellow. The riper they are, the more they caramelize and soften when fried.

Can you cook the chicken in a pan instead of the oven?

Yes, brown it in a pan then finish cooking covered over low heat. Keep a similar cooking time and check that the inside isn't still pink.

How long does it take to make alloco with braised chicken?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in alloco with braised chicken?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does alloco with braised chicken cost?

About €3.70 per serving, or €14.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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