This dish is a favorite in my home. I am not sure when we began making it, or even if it’s a recipe passed on from a friend or neighbor, just that we’ve been doing it for decades.
- One whole chicken – clean and cut into pieces
- Four medium sized potatoes
- Three medium sized carrots
- Four medium sized zucchini (or eight small ones)
- Five garlic cloves (medium sized)
- Two teaspoons paprika powder
- Two teaspoons chicken seasoning
- Salt (or chicken stock for taste)
- Three tablespoons of vegetable oil
- In a large pot, chop the garlic and fry it with the oil until golden.
- Add the chicken seasoning, paprika and salt/chicken stock.
- Place the chicken pieces atop the mix and cover the pot.
- Every now and then flip the pieces until no liquid is left.
- Add half a cup of boiling water, cover the pot and lower the heat.
** While the chicken is beginning to cook**
- Peel the potatoes, cut them into four pieces, then eight.
- Peel the carrots, cut them in half, then quarters.
- Cut the zucchinis into two/three inch a piece (I used baby zucchinis, so I kept them whole).
- Flip the chicken again, add another half cup of boiling water if necessary.
- Add the vegetables and let it cook.
- Occasionally, shake the pot and flip the chicken pieces , then add small amounts of boiling water, until you can easily insert a fork on the chicken breast.
- Let the liquid thicken until it becomes somewhat creamy.
Note: If you use chicken stocks, make sure it’s dissolved – step two. Also, you can replace the carrot with baby carrots, add mushroom, broccoli or green beans.
For more spicy dishes other recipe ideas:
Also try some delicious desserts