Ayamase Stew

Ingredients

• 1.5 lbs chicken thighs, skin-on and boneless
• 1 lb beef chuck, cut into 1.5-inch cubes
• 3 medium green bell peppers
• 4 cups fresh spinach, packed
• 1 cup fresh cilantro, packed
• 1 large onion, halved
• 4 whole garlic cloves
• 1 whole scotch bonnet or habanero pepper
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 4 cups chicken stock
• 1 batch salt and pepper to taste

Instructions

1. 1

   Roughly chop green peppers, spinach, cilantro, onion, garlic, and scotch bonnet.

2. 2

   Working in batches, add half the greens and aromatics to a blender with 1 cup stock. Blend smooth; set aside.

3. 3

   Blend remaining greens and aromatics with 1 cup stock. Add to first batch.

4. 4

   Pat chicken and beef dry. Season generously with salt and pepper.

5. 5

   Heat olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering.

6. 6

   Working in batches to avoid crowding, sear chicken 3 minutes per side until golden. Transfer to a plate.

7. 7

   Sear beef cubes 2 minutes per side until browned on two sides. Transfer to the plate.

8. 8

   Stir tomato paste into the pot, scraping up browned bits. Cook until fragrant, ~90 seconds.

9. 9

   Pour in the blended green mixture and remaining 2 cups stock, stirring to combine.

10. 10

    Return all meat to the pot. Bring to a boil, then reduce heat to low.

11. 11

    Cover and simmer until beef is very tender, 60–70 minutes. Stir occasionally.

12. 12

    Taste and adjust salt and pepper. The surface should look glossy and green-brown.

13. 13

    Serve hot over steamed white rice or with crusty bread to soak up the sauce.

Tools you’ll need

• blender
• large heavy-bottomed pot (at least 6-quart)
• tongs
• wooden spoon
• cutting board
• sharp knife

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