Spinach and Bell Pepper Chicken Stir Fry Stew
Ingredients
- 1 kg drumsticks around 10 pieces
- 1 large onion chopped
- 3 garlic cloves chopped
- 1 tomato chopped
- ½ red bell pepper
- ½ yellow bell pepper optional
- ½ green bell pepper optional
- 3 handfuls of spinach chopped
- 1 scotch bonnet finely diced
- 2 tbsp tomato puree
- 2 tbsp lard
- 2 tbsp olive oil
- 1 tsp black pepper powder
- 2 chicken maggi cubes
- 1 tsp oregano powder
- 1 tsp thyme powder
Instructions
- Wash chicken and pat dry with a kitchen towel
- Heat up a large frying pan or wok on high heat until when drops of water are added they start to bead. Then add the lard and let it melt
- Reduce the heat to medium-high and add in the chicken. Stir fry to almost done, about 5 minutes. Set aside
- Add olive oil to the pan and fry the onions and garlic till fragrant. Add in the black pepper, bay leaf, scotch bonnet, dried oregano, dried thyme maggi cubes, tomato puree and bell peppers, stir frying for 3 minutes
- Add the chicken back to the pan and mix
- Add a cup of water and allow the chicken stew to simmer for 10-15 minutes to reduce the water content
- Add the spinach, mixing it well into the chicken stew
- Turn off the heat and voila!
Notes
To make this truly a one-pot dish, you can skip setting aside the chicken and add the rest of the ingredients inside. It will still produce a delightful dish!
I added a lot of spices and seasoning but you don't have to! The thyme and oregano can be omitted if you don't have. Likewise if spice is not your thing, then omit the scotch bonnet.