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1
Strip any large, tough stems from the spinach and give it a good washing.
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2
Dry the leaves in a salad spinner or pat dry.
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3
Stack 10 leaves on top of one another and roll them up like a cigar.
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4
Slice into wide ribbons.
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5
Continue til all the leaves are sliced; set aside.
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6
Cut the chicken into 1 by 3/4-inch strips.
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7
Season the flour with salt and pepper, and toss the chicken in it.
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8
Set a large Dutch oven on the stove and heat 6 tablespoons of the olive oil over medium-high.
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9
Add the chicken in batches and brown lightly.
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10
As the chicken gets done, scoop it out of the pot into a bowl.
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11
Set aside.
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12
Add the remaining 2 tablespoons of oil to the pot if it looks dry, and toss in the onions, green peppers, celery, and jalapenos, seasoning them with a pinch of salt and pepper.
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13
Stir in the ham and garlic and cook for 2 minutes more.
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14
Dump the chicken back in, along with its juices.
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15
Add the bay leaf, broth, tomatoes, Mutha Sauce, Worcestershire, and carrots.
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16
Cover the pot and bring everything to a boil; then crack the lid, turn down the heat to low, and simmer til the carrots are soft, 15 to 20 minutes.
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17
Uncover the pot and throw in the blackeyed peas, corn, and spinach.
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18
Season the stew with the cumin, thyme, and oregano, and let everything simmer for another 15 minutes to blend the flavors.
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19
Take out the bay leaf and taste the stew to see if it needs some salt and pepper; then spice everything up with Tabasco.
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20
Serve the stew steamin hot in great big soup bowls.
