Babatunde's African Stew

• 2 chickens (about 3 1/2 pounds each) cut up
• Salt to taste
• 1 large onion, chopped
• 1 green pepper, seeded and chopped
• 6 carrots, peeled and sliced
• Crushed red pepper to taste
• Freshly ground black pepper to taste
• 2 8 ounce cans tomato sauce
• 2 10-ounce packages frozen spinach, partially thawed

1. Wash the chicken and place it in an empty stock pot.
2. Add salt to taste.
3. Place over medium-low heat and cook for 10 minutes, covered (the chicken will make its own juice), stirring occassionally.
4. Add the onion, green pepper, carrot, crushed red pepper and black pepper.
5. Cover and cook for an additional 10 minutes, or until the onion begins to wilt.
6. Raise the heat to medium, add the tomato sauce and bring the mixture to a boil.
7. Add the spinach.
8. Bring to a boil again; cover and simmer over low heat, stirring occassionally, for about 1 hour, or until the meat is done and falling off the bone.
9. Serve over rice.

chickens, salt, onion, green pepper, carrots, red pepper, freshly ground black pepper, tomato sauce, frozen spinach

Taken from cooking.nytimes.com/recipes/1690 (may not work)