You’re not seeing double or even triple. A while back, I shared a Brown Stew Chicken With Spinach and my take on Saag Chicken recipes, both of which are very similar to this one. Have your rice or Sada Roti on hand, as this will be one of the most comforting things you’ve eaten this month.

Photo by Chris De La Rosa

You’ll Need…

1 1/2 tablespoon olive oil
1/2 medium onion (sliced)
3 bird’s eye peppers (chopped)
5 cloves garlic (smashed)
1/2 teaspoon black pepper
8-10 okra (sliced)
1 lb baby spinach (washed)
3 tablespoons coconut cream
1/4 cup water
leftover stewed chicken
1/2 teaspoon salt (adjust)

Notes. Please follow along with the video below, as much more about the recipe is discussed there. This recipe also works with leftover stewed Beef and Pork.

Photo by Chris De La Rosa

Heat the olive oil in a wide pan on a medium flame, then add the onion, garlic, back pepper, and spicy pepper you choose. In my case, I used Bird’s eye peppers. Turn the heat to low and cook for 2-3 minutes.

Photo by Chris De La Rosa

Add the washed and chopped okra to the pan, turn the heat to medium, and cook for another 3-4 minutes or until the edges are golden.

Photo by Chris De La Rosa

The washed spinach (rough-chopped if you want) should be added next, followed by salt, water, and coconut cream. Cook with the lid closed for 5 minutes.

Photo by Chris De La Rosa

At this point, add the leftover stewed chicken, stir well, and cook uncovered for 15-20 minutes.

Photo by Chris De La Rosa

Photo by Chris De La Rosa

Naturally, the spinach will produce a lot of liquid, so don’t be alarmed. On the rare occasion, it doesn’t, add another 1/4 cup of water. Taste and adjust the salt to your liking.

Photo by Chris De La Rosa

The goal now is to burn off most, if not all, of the liquid, which will heighten the overall flavor of the dish.

Photo by Chris De La Rosa

It took 20 minutes to get the texture and consistency I wanted after adding the stewed chicken.

Source: caribbeanpot.com