Chicken and Potato Skillet with Spinach Leaves and Grapefruit

For the chicken potato skillet, first peel the potatoes, wash them, cut them into bite-sized pieces and boil them for about 10 minutes. Drain the spinach leaves and squeeze out the remaining liquid well. Then cut it into small pieces.

Salt and pepper the chicken pieces, peel and fillet the grapefruit, collecting the juice that comes out. Heat some oil in a large pan and sauté the onion until translucent.

Then add the chicken cubes, garlic and chopped chili pepper and fry until the chicken pieces are cooked through. Stir well during this process.

Now add the spinach, potatoes and grapefruit juice, mix everything well and season with salt and pepper. Then remove the pan from the heat.

Finally, carefully fold in the grapefruit fillets and let everything steep covered for another 3 minutes. Arrange on plates and serve.

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