Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
stephen ceideburg
2 tablespoons butter
2 medium onions -- finely chopped
2 garlic cloves -- finely sliced
- an crushed
1 teaspoon salt
1/2 teaspoon pepper
1 chile pepper -- seeded, minced
1 chicken -- cut in serving
- pieces
2 green bell peppers -- cored,
- seeded -- chopped
3 tomatoes -- cored,, up to 4
- coarser chopped
2 cups water
6 tablespoons smooth peanut butter
1/2 pound spinach |
Preparation:
Melt butter in a large stew pot over moderate heat; add onions, saute until golden brown. Add garlic, salt, pepper and hot pepper. Stir-fry 2 or 3 minutes; add chicken and bell peppers. Fry stirring occasionally, until chicken browns on all sides.
Mash tomatoes with a fork an mix them into the stew, along with the water. Reduce heat, cover, and simmer 10 minutes.
Thin the peanut butter with a few tablespoons of hot broth from the pot. Add half of the peanut paste to the stew; continue simmering until chicken is well done
Wash spinach. Place in a pot, cover, and steam (the water clinging to the leaves is sufficient for steaming) until tender. Drain and combine with remaining peanut paste. Serve greens with the stew. |
