2 lbs. chicken breasts, deboned, skinned, cut in chunks
2 tbsp. olive oil
2 tbsp. flour
2 cans chicken broth
1 can water
1 tsp. sesame oil
2 lg. onions, chopped
1 bunch green onions, chopped
1 red Bell pepper, sliced
1 tbsp. Polander's chopped garlic
3 celery stalks, chopped
3 carrots, shredded
8 oz. mushrooms, sliced
1 tbsp. parsley, chopped
1/4 tsp. mace
1/4 tsp. thyme
1/4 tsp. Chinese red pepper
1 tsp. J.D.'s Magic
2 bags fresh spinach, cleaned, stems removed

In large Dutch oven, over medium heat, heat olive oil and add flour. Stir constantly to make your roux and cook until a light caramel color. Add chicken broth gradually, stirring constantly. Add water and sesame oil. Stir. Add onions, green onions, Bell pepper, garlic, celery and carrots. Cook 15 minutes. Add mushrooms, parsley, mace, thyme, red pepper, J.D.'s Magic and chicken. Cover and cook 15 minutes. Add spinach by laying on top of chicken. Cover and let simmer 10 minutes. Fold spinach into chicken mixture and continue to cook for an additional 5 to 10 minutes. Serve with hot rice.