Callaloo Jamaican style with chicken

Ingredients for 4 servings:

• 1 bunch water spinach (callaloo), freeze-dried
• 20 ml sunflower oil
• 2 chicken breasts
• 4 cloves garlic
• 1 onion(s)
• ½ tsp smoked paprika powder (Pimenton de la Vera)
• 1 sprig(s) of thyme
• 1 tomato(s)
• 1 pinch of chili
• salt and pepper
• possibly sauce (pepper sauce)

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

First, season the chicken breasts with salt and pepper and sear them vigorously on both sides in vegetable oil, then finish cooking in the oven at 160°C (320°F) for about ten minutes, depending on the thickness. Peel and finely dice the onion and garlic cloves. Peel the tomato and roughly chop the flesh. Sauté the onion and garlic in a little vegetable oil. Sprinkle with the smoked paprika, roast briefly, then add the tomatoes, chili, and thyme and simmer for a few minutes on low heat. Soak the callaloo in cold water—for the freeze-dried version, this takes about twenty minutes; for fresh callaloo, five minutes is sufficient. Cut into strips and add to the pot. Cover and simmer for about ten minutes. Add a little water if needed. Cut the chicken into strips and mix in. Season with salt, pepper, and, if available, peppercorn sauce. Typically, this would be served with fried plantains, but potatoes would also work. Callaloo is a foliage plant originally from West Africa but now more widespread in the Caribbean. It may be difficult to find fresh in Germany. However, it is available as a freeze-dried alternative.