This is an adaptation of kedjenou, a dish usually made in a canari, or terra-cotta pot.
Tie chile and bay leaf in cheesecloth and add to the dish.
Season with salt and pepper.
Cover with foil and place the lid firmly on top so that no steam escapes.
Bake the chicken until very tender, 1 1/4 to 1 1/2 hours.
Discard the cheesecloth bag.
Tilt the pot and skim off any fat that rises to the surface.
Tips
To make ahead: Refrigerate for up to 2 days.
Add the ingredients, cover and place in a cold oven.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
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