Guinea-Bissau-Style Chicken and Spinach Stew
A comforting chicken stew with tomatoes, spinach, and a little peanut paste for body. The combination is deeply savory and practical, reflecting the way leafy greens and groundnuts are used to enrich family stews across the region.
Prep
25m
Cook
1h
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Stew
- 1.3kgWhole Chicken (cut into serving pieces)
- 250gSpinach (chopped)
- 200gOnion (chopped)
- 15gGarlic (minced)
- 250gTomato (chopped)
- 40gTomato Paste
- 60mlRed Palm Oil
- 120gPeanut Paste
- 1.2lWater
- 10gSalt
- 3gBlack Pepper
Rice
- 300gWhite Rice (rinsed)
- 1.2lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the red palm oil in a large pot over medium heat. Add the onion and cook until softened.
- 02
Stir in the garlic, then add the chicken and turn it in the oil until lightly browned.
- 03
Add the tomato and tomato paste and cook until the tomatoes begin to break down.
- 04
Pour in the water, add the salt and black pepper, and simmer until every chicken piece reaches 74°C (165°F) and is tender.
- 05
Whisk in the peanut paste until the broth becomes smooth and lightly thickened.
- 06
Add the spinach and cook just until wilted and tender.
- 07
Bring the water to a boil in a separate pot. Add the white rice, cover, and cook until tender.
- 08
Serve the stew with the rice.
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