Jute mallow leaves and chicken stew

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Main Dish
2 servings
Very Easy
55 min



Jute Mallow Leaves and Chicken Stew:

Vinegar-marinated Onions:

Chicken Stock:

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Preparation15 min
Cook time40 min
  • 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).
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