This was another quick dish I did. Although with this one, I did take the time to buy a few more vegetable, just to give it some more variety.
2 Pounds of Chicken
2 Large Onions
1 small Squash
4 Large potatoes
1 Cup Mushrooms
2 Green Peppers
4 Cloves Garlic
1/2 Cup Cooking Oil
2 Maggi Cubes
Remove the skin from the chicken, cut into desired sizes and wash with a little lemon water. Blend the Garlic and half an Onion.with 1 Maggi cube and pour over the chicken. Add a level teaspoon of salt, stir it about a bit and place in a pot and steam. Don't add water if possible, otherwise, add very little so you don't have much stock.
Wash all the vegetable and cut them up in approximately equal sizes, prefarably 1 inch cubes, but really, whatever works for you. Boil the potatoes since they unlike the rest of the vegetables, need and take longer to cook. About 10 minutes later, drain in a colander. Chop the pepper finely. You could also use powdered red pepper.
Heat the Oil in a pan and fry the steamed chicken until it is golden brown. Work in batches depending on the size of your pan. When the chicken is done frying, return it to the stock.
Reduce the oil in the pan leaving about 2 tablespoons full. Add the chopped tomatoes and fry them for a minute or 2.
Add the onions and pepper and fry a couple of minutes more.
Add the potatoes ...
Add the chicken and the little stock you have. If it is too much, don't use all of it. Too much liquid and the vegetables will get soggy, you don't want that. Simmer for a few minutes.
Lastly, add the squash, mushrooms and green pepper. Give it 2 to 3 minutes and you are done!
Serve with rice. Enjoy!!