1 (4 pound) whole chicken
1/2 cup vegetable oil
1 onion, chopped
1 clove garlic, minced
1 bunch fresh parsley
1 bunch fresh cilantro
1 bunch fresh mint leaves
1/3 cup diced red bell pepper
1/3 cup chopped fresh tomatoes
1 bunch fresh spinach
Heat oil in a large saucepan over medium heat. Brown chicken breasts on all sides, and remove wings; place in separate pieces. Stir in oil and onions. Transfer breasts to a large roasting pan, and sprinkle with garlic, parsley, cilantro, mint, red bell pepper, tomatoes, spinach, and red pepper flakes. Lift chicken breasts within 1 to 2 hours, or until juices run clear.
Remove breasts from pan, and place on platter. Use tongs to pull ribs from flesh, and place on serving platter. Cover chicken with foil or plastic wrap, and refrigerate until serving.