Boil water in a stew pot, enough to cover the meat, onions, vegetable oil, and salt.

Add chicken thighs, stewing beef, red onion, and white onion to the pot.

Boil until the meat is tender/almost done.

Puree tomatoes, garlic, tomato paste, jalapeno, red pepper, and fresh herbs (basil, cilantro, thyme).

Drain off all but about 1 1/2 cups of broth from the cooked meat.

Add the puree mix to the pot with the meat and broth.

Cover and stew for about an hour.

Approximately 15 minutes before the end of cooking, add fresh cut spinach.

Serve hot with rice.