Babatunde's African Stew

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

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    1216 calories; 80 grams fat; 22 grams saturated fat; 0 grams trans fat; 33 grams monounsaturated fat; 17 grams polyunsaturated fat; 16 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 103 grams protein; 396 milligrams cholesterol; 1136 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

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.
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.

1 hour 20 minutes