Stephen Ceideburg
2 tb Butter
2 md Onions, finely chopped
2 Garlic cloves, finely sliced
-an crushed
1 ts Salt
1/2 ts Pepper
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
2 c Water
6 tb Smooth peanut butter
1/2 lb Spinach
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.
