Babatunde's African Stew

Name: Babatunde's African Stew
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: african
Ingredients: 2 chickens (about 3 1/2 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

By Eric V. Copage

Total Time: 1 hour 20 minutes
Rating: 4(13)
Comments: Read comments

Featured in: Food; Out of Africa

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Ingredients

Yield:6 servings

2chickens (about 3½ pounds each) cut up
Salt to taste
1large onion, chopped
1green pepper, seeded and chopped
6carrots, peeled and sliced
Crushed red pepper to taste
Freshly ground black pepper to taste
28 ounce cans tomato sauce
210-ounce packages frozen spinach, partially thawed

Ingredient Substitution Guide

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.

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