Servings: 7

1/8 cup oil ⅛ cup oil
3 1/2 pounds chicken (cut in pieces) 3 ½ pounds chicken (cut in pieces)
6 Roma tomatoes (or 2 cups tomato puree) 6 Roma tomatoes (or 2 cups tomato puree)
1 onion (medium, sliced) 1 onion (medium, sliced)
1 teaspoon minced garlic 1 teaspoon minced garlic
1 1/2 teaspoons dried thyme 1 ½ teaspoons dried thyme
1 tablespoon paprika 1 tablespoon paprika
1/4 teaspoon curry powder ¼ teaspoon curry powder
1 bay leaf 1 bay leaf
1 tablespoon Maggi (or bouillon granules) 1 tablespoon Maggi (or bouillon granules)
2 green onion (chopped whites and green parts) 2 green onion (chopped whites and green parts)
3 tablespoons parsley 3 tablespoons parsley
2 cups sliced carrots 2 cups sliced carrots
salt salt
pepper pepper

In a large pot, heat oil over medium heat, until hot, and then add the chicken and sauté stirring, frequently, any browned bits off the bottom of the pot, until chicken is brown.
Chicken Stew.Tomato BlendIf using fresh tomatoes, blend tomatoes, onions, garlic, and onions. Pour the tomatoes blend in the pot of chicken, bring to a boil and let it simmer until tender (depending on the chicken) about 20 to 30 minutes, frequently stirring the saucepan to prevent burns. If using tomato sauce; add the onion, sauté until tender, about 4 to 5- minutes. Pour tomato sauce, curry powder, smoked paprika, thyme, bay leaf, garlic, and bouillon powder. Bring to a boil and let it simmer for about 20 to 30 minutes. Add about 2 cups of water to the pan. Add carrots, green onions, parsley. Cook for another 5 minutes. Adjust the thickness of soup with water or stock. Season with salt according to preference. Remove bay leaf. Serve over warm rice.