3-5 skinless, boneless chicken breast halves
1/4 cup olive oil
1 yellow onion, chopped
salt and pepper to taste
2 whole cloves
3 whole green bell peppers, halved
3 green onions, cut into wedges
6 cloves garlic, chopped
1 tablespoon lemon juice
Preheat cooking oil in a large skillet over medium-high heat. Tear all layers from packet and set aside.
Heat the 2 tablespoons oil in a skillet over medium heat. Saute the onion and garlic until just wilted. Onion mixture will become very hot as well. Slowly pour in the chicken broth along with the red pepper flakes; stir to coat. Cook 10 to 15 minutes, or until the potatoes and meat flakes easily with a fork.
Stir in the lemon juice and bring to a boil; continue to heat about 1 to 2 minutes more. Serve with additional lemon juice if desired.