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Bhagi with Ochro and Stewed Chicken recipe.
Photo by Chris De La Rosa
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.
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)
You’ll Need…
Heat the olive oil in a wide pan on a medium flame, then add the onion, garlic, black 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.
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.
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.
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