6 (4 ounce) boxes frozen chopped spinach, thawed
salt and pepper to taste
1 quart olive oil for frying
1 1⁄2 cups vegetable oil
1 (14 ounce) can whole peeled tomatoes, drained and chopped
3/4 cup chopped green bell peppers
1 cucumber
1/2 teaspoon dried oregano
1/4 teaspoon dried chili pepper
2 teaspoons paprika
1 tablespoon tomato paste
1 teaspoon dried basil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon dried dill weed
In a large open skillet, to pan-fried chicken and chicken pieces. Remove pieces from the skillet and drain grease. Pour vegetable oil into a large bowl. Mix in tomato sauce, chilies, bell peppers, cucumber, oregano, chili pepper, and paprika. Mix well. Pour vegetable oil mixture into skillet; heat over medium heat, but not smoking, for about 3 to 5 minutes per inch of final thickness.
Drain remaining skillet grease. Heat olive oil in skillet over medium heat to coat both sides of chicken pieces. Add vegetables, tomatoes, bell peppers, cucumber, oregano, chili pepper, paprika, and basil. Top with chicken mixture, return leftovers to salad.
Roll lettuce into a thin rectangle and arrange each piece side-by-side in a single layer. Tak away any excess outer leaves. Fill each trench with its lettuce. Fry chicken in hot oil over medium heat for 1 minute per inch of final thickness. Drain all when they brown. Transfer chicken from skillet to lettuce salad. Cool and serve in warmed plastic bags or in compressable vertically compact containers with vegetable bags.