Ingredients Jump to Instructions ↓

  1. Serves 6 2 frying chickens, cut into serving pieces

  2. 2 Tablespoons of butter

  3. 2 Tablespoons of margarine

  4. 2 teaspoons of salt

  5. 1 teaspoon of ground black pepper

  6. 2 Cups chicken broth

  7. 3 pounds of fresh spinach

  8. 3 cups coconut milk (can substitute evaporated milk)

  9. Put butter and margarine in stew pot and saute chicken pieces until brown. Add salt, pepper, and broth. Simmer covered until tender. Remove chicken pieces to deep serving dish and set aside in warm oven. Wash spinach. Break or snip off stems. Cook, with only water remaining on leaves from washing, until just tender. Drain. Cut coarsely with knife blade. Add coconut mile (or evaporated milk) to chicken broth and heat to boiling point. Add spinach and stir gently. Pour over chicken and serve.


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