Jute mallow leaves and chicken stew

Main Dish
2 servings
15 min
40 min
Very Easy


Number of serving: 2

Jute Mallow Leaves and Chicken Stew:

300 ounces jute mallow leaves (about 4 bunches)

1 cup cilantro, chopped (one bunch)

1/4 cup onion, diced (half an onion)

2 tbsp garlic, minced (7-10 cloves)

1/4 cup lemon juice

3 tbsp olive oil

1 jalapeno, diced

6 cups chicken stock

1 cup of pulled chicken or half a chicken (cooked)

2 tsp sea salt (adjust to taste)

1 tsp freshly ground pepper

Vinegar-marinated Onions:

1 sweet onion, finely diced

1 cup apple cider vinegar (Bragg)

pinch of salt

Chicken Stock:

1 half chicken (use a whole chicken if preferred)

6 cups water

2 bay leaves

5 cardamom pods

Generous pinch of salt


  • For the chicken stock, place all ingredients in the water, bring to a boil, cover and let simmer for 40 minutes. Turn off heat and let cool before working on the chicken.
  • To prepare for this stew, pick the leaves off the stems and roughly chop them. If they're chopped finely, they will become stringy, so stay with the rough chop.
  • You will need about four bunches to make enough to serve four. They wilt like spinach. Set aside the chopped leaves.
  • Finely dice the onion, jalapeno and garlic and saute in the pot with the tablespoons of olive oil. Finely chop the cilantro and add to the pot.
  • Once all wilted, add the chicken stock and start adding the mallow leaves a handful at a time, alternating with the lemon juice until all the leaves are in. Stir them in the stock to submerge them.
  • Add salt and pepper and the pulled chicken and let simmer for 10 minutes on low heat. Serve with steamed rice and vinegar-marinated onions with the vinegar (about 2 tablespoon per plate).


Jute Mallow Leaves and Chicken Stew, photo 1
Jute Mallow Leaves and Chicken Stew, photo 2


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