Chidis' Igbo Stew

• 6 chicken thighs, on bone
• 3 lbs stewing beef
• 5 -6 medium hot house tomatoes
• 2 (6 ounce) cans tomato paste
• 1/2 red pepper
• 1 -2 jalapeno
• 1 red onion
• 1 white onion
• 5 garlic cloves
• 3 tablespoons hot sauce (optional)
• 2 tablespoons salt
• 1/2 cup vegetable oil
• fresh ground black pepper
• fresh basil
• fresh cilantro
• fresh spinach
• fresh thyme

1. Use a stew pot and boil enough water to cover all the meat, onions, vegetable oil and salt.
2. Boil until tender/almost done.
3. Meanwhile, puree together tomatoes, garlic, tomatoes paste, jalapeno, red pepper, and fresh herbs.
4. When meat is ready, drain off all but about 1 1/2 cups of broth.
5. Add in the puree mix; cover and stew for about an hour. Approximately 15 minutes before done add in fresh cut spinach.
6. Serve with your choice of rice.

chicken, stewing beef, tomatoes, tomato paste, red pepper, jalapeno, red onion, white onion, garlic, hot sauce, salt, vegetable oil, fresh ground black pepper, fresh basil, fresh cilantro, fresh spinach, thyme

Taken from www.food.com/recipe/chidis-igbo-stew-191346 (may not work)