Parsley Spinach Chicken Stew

Ingredients:

Directions:

In a medium size frying pan, heat 4 tablespoons of the Extravagonzo Red Chili Oil. Add the parsley and spinach and fry until wilted. Set aside.
Heat the other 2 tablespoons of Extravagonzo Red Chili Oil in a large pot.
Add the onion and saute, stirring occasionally, until tender.
Add the chicken breasts and brown both sides of each breast.
Add the sea salt, turmeric, fried parsley/spinach, water and tomato paste.
Bring all to a boil and let boil for 10 minutes.
Add the cubed potatoes.
Cover and let cook over low heat for 1 to 2 hours.
Add the lemon juice, bring to a boil and let boil for 10 more minutes.
Serve with steamed rice if desired.
To make this really spectacular, add about 1 teaspoon Extravagonzo Red Chili Oil floater on each bowl, yum!