Ingredients

1 stephen ceideburg
2 tablespoon butter
2 medium onions, finely chopped
2 garlic cloves, finely sliced an cru; shed
1 teaspoon salt
1/2 teaspoon 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 chopp; ed
2 cup water
6 tablespoon smooth peanut butter
1/2 lb spinach

Procedure

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.
stews