Spinach and Bell pepper chicken stir Fry Stew
This one pot wonder, spinach and bell pepper chicken stir fry is packed with flavour and so quick and easy to make!
Ingredients
- 1 kg drumsticks around 10 pieces
- 1 large onion chopped
- 3 garlic cloves chopped
- 1 tomato chopped
- 1/2 red bell pepper
- 1/2 yellow bell pepper optional
- 1/2 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 cup water
- 1 bay leaf
- 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 drops of water bead up on the surface. Then add the lard and let it melt.
- Reduce the heat to medium-high and add in the chicken. Stir fry until almost done, about 5 minutes. Set aside.
- Add olive oil to the pan and fry the onions and garlic until fragrant. Add in the black pepper, bay leaf, scotch bonnet, dried oregano, dried thyme, maggi cubes, tomato puree, and bell peppers. Stir fry 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!