Preparation

1. In a pan, place the oil, the chopped garlic, the chopped onions, and let it simmer for about three minutes. Add the broken chicken to pieces, season with salt, pepper and bay leaf, stir with a wooden spoon and cook for about 15 minutes with the covered pan. Stir occasionally.
2. Next, add the skinned tomatoes to the pieces together with the water, stir and cook for about ten minutes.
3. Pour the diced peas and carrots, cook for about five minutes, and then place the potatoes. Cook over low heat until the potatoes are cooked.
4. Turn off the heat, sprinkle with parsley, cover the pan, let stand for about five minutes and serve.

Ingredients

  • - 1 kg of chicken broken into pieces
  • - 2 medium onions
  • - 3 garlic cloves
  • - Pepper (to taste)
  • - 1 bay leaf
  • - Parsley (to taste)
  • - 300 g of peas
  • - 3 medium carrots
  • - 800 g of potatoes
  • - 3 medium ripe tomatoes
  • - 50 ml of olive oil
  • - 100 ml of water
  • - Salt (to taste)