Chicken stew

I will present you an Asian dish with a Persian meaning, which is baked over time instead of subsequent cooking and significantly improves its taste.
For the preparation of stew is used mainly pork or beef from the shoulder or breast, where it is interspersed with brine and is tender and juicy, but in Bulgarian recipes it is also found with chicken.
In my recipe I will present it to you with a domestic chicken using the broth from it. It turned out so delicious that I could barely save it for a photo.

Necessary products:

1 hen or 0.400 kg. chicken
3 potatoes
1 carrot
1/2 onion
1 1/2 tbsp. flour
1/2 can of diced tomatoes
salt, red pepper and green spice / I used my beloved peanut /

Method of preparation:

Put the chicken to boil and when it is ready, cut it into pieces. I deboned it and put only the meat without the skin. Strain the broth and set aside. You will need it after you stew your vegetables.

In the pot where you will prepare the stew, put enough oil to cover the bottom and fry onions and carrots. Once soft, add the potatoes, which you have previously cut into large pieces and fry for about 7-8 minutes.

In a deep bowl, heat a little oil and fry the flour. Once it acquires a golden look, add the red pepper and canned tomatoes (I used diced). Top up with broth / about 1.5 liters. If the broth seems small, add a little water.

You should mix the components: add the fried flour and chicken to the vegetables and season with salt and green spice.

Simmer over low heat for 10 minutes.

Enjoy your meal