Iron Beans and Spinach Stew with Chicken
Ingredients
- ½ kg chicken thighs, skinless
- 1 medium size onion, diced
- 2 cloves garlic, minced
- 2 Tbsp. tomato paste
- 2 fresh tomatoes, sliced
- 1 bay leaf
- 1 cup iron beans, cooked and drained
- 2 cooking spoonful pure vegetable oil
- 2-3 cups fresh spinach
- Salt, pepper and seasoning to taste
- ½ kg chicken thighs, skinless
- 1 medium size onion, diced
- 2 cloves garlic, minced
- 2 Tbsp. tomato paste
- 2 fresh tomatoes, sliced
- 1 bay leaf
- 1 cup iron beans, cooked and drained
- 2 cooking spoonful pure vegetable oil
- 2-3 cups fresh spinach
- Salt, pepper and seasoning to taste
Preparation
- In a large cooking pan with cover, add skinless chicken
- Season and steam skinless chicken and remove from pan
- Add the onions and cook until tender.
- Stir in the garlic to cook, add the tomato paste, add sliced tomatoes. Cook for one minute.
- Add the chicken stock, bay leaf, salt and pepper to taste, add the pure vegetable oil and bring to boil.
- Add the chicken back in the pan. Cover, reduce heat and simmer for 15 minutes.
- Mash about ¼ of the cooked beans with a fork into pieces.
- Add the whole beans and the mashed beans into the pan. Cover, cook for an additional 15 minutes or until chicken is thoroughly cooked.
- Add the spinach. Cook for about 2 to 3 minutes.
- Enjoy with potato or rice!
