Babatunde's African Stew
Published December 22, 1990
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 chickens (about 3 ½ pounds each) cut up
Salt to taste
1 large onion, chopped
1 green pepper, seeded and chopped
6 carrots, peeled and sliced
Crushed red pepper to taste
Freshly ground black pepper to taste
2 8 ounce cans tomato sauce
2 10-ounce packages frozen spinach, partially thawed
Nutritional analysis per serving (6 servings)
18 grams carbs; 397 milligrams cholesterol; 1223 calories; 33 grams monosaturated fat; 17 grams polyunsaturated fat; 23 grams saturated fat; 81 grams fat; 1 gram trans fat; 6 grams fiber; 1995 milligrams sodium; 103 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash the chicken and place it in an empty stock pot. Add salt to taste. Place over medium-low heat and cook for 10 minutes, covered (the chicken will make its own juice), stirring occassionally.
- Step 2
Add the onion, green pepper, carrot, crushed red pepper and black pepper. Cover and cook for an additional 10 minutes, or until the onion begins to wilt. Raise the heat to medium, add the tomato sauce and bring the mixture to a boil. Add the spinach. Bring to a boil again; cover and simmer over low heat, stirring occassionally, for about 1 hour, or until the meat is done and falling off the bone. Serve over rice.
Private Notes
Comments
This is delicious and clearly underappreciated until this moment. Use all thighs if you wish.
This is delicious and clearly underappreciated until this moment. Use all thighs if you wish.