|2 mediums||Onions, finely chopped|
|2||Garlic cloves, finely sliced an crushed|
|1||Chile pepper, seeded, minced|
|1||Chicken, cut in serving pieces|
|2||Green bell peppers, cored, seeded, chopped|
|3||To 4 tomatoes, cored, coarser chopped|
|6 tablespoons||Smooth peanut butter|
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.
Serves 4 to 6.
PER SERVING: 410 calories, 31 g protein, 14 g carbohydrate, 27 g fat (8 g saturated), 100 mg cholesterol, 576 mg sodium, 5 g fiber.
From an article by Karola Saekel in the San Francisco Chronicle, 8/18/93.
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