1 (4 pound) whole chicken, cut into pieces
1 cup butter, melted
1 onion, finely chopped
2 tablespoons white sugar
1 teaspoon salt
1 teaspoon butter
3 tablespoons freshly ground black pepper
4 cloves garlic, peeled and sliced
2 teaspoons hot pepper sauce, or to taste
2 tomatoes, chopped
1 red bell pepper, diced
2 jalapeno peppers, chopped
1 (28 ounce) can crushed tomatoes
1 (8 ounce) jar sliced almonds, drained and chopped
2 slices fresh spinach
3 tablespoons olive oil
fresh lemon wedges
Melt the butter and saute the onion and red pepper in a skillet over medium heat until tender; about 5 minutes. Stir in hot pepper sauce and tomatoes; reduce heat to low and cook until all vegetables are tender, about 5 minutes more.
Whisk in the remaining potatoes, corn, tomatoes, radix and spinach . Return the mixture to medium heat and surround the chicken with olive wedges and tomatoes. Bake uncovered in the preheated oven until tender, about 45 minutes. Serve the chicken with the roasted sauce. Garnish with fresh lemon wedges and serve immediately after settling.