Parsley Spinach Chicken Stew
Ingredients:
- 1 cup chopped fresh parsley
- 8 ounces spinach, rinsed and chopped
- 1 onion, chopped
- 1 potato, cubed
- 4 skinless, boneless chicken breasts
- 4 tablespoons extra virgin olive oil
- 2 tablespoons Extravagonzo Red Chili Oil
- ¼ teaspoon Sea salt
- ¼ teaspoon ground turmeric
- 2 tablespoons tomato paste
- 1 cup water
- 3 tablespoons fresh lemon juice
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!
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