Summary

Ingredients

• 500 g chicken (chicken meat), cut into pieces
• 2 onions)
• 2 tomato (s)
• 1 bell pepper (s)
• 1 bulb garlic
• parsley
• 1 pinch caraway seeds, ground
• 1 glass white wine
• 1 glass oil
• 1 glass water
• 1 bay leaf
• thyme
• some flour
• salt

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Instructions

1. Cut chicken into bite-sized pieces and season with salt.
2. Coat chicken pieces in flour, shaking off excess.
3. Heat oil in a large pan or pot over medium-high heat.
4. Fry chicken pieces until golden brown on all sides, about 5-7 minutes.
5. While chicken cooks, peel and crush the garlic bulb, onions, tomatoes, and bell pepper together using a mortar and pestle.
6. Once chicken is browned, add the crushed vegetable mixture to the pan and stir well.
7. Add bay leaf, thyme, and caraway seeds to the pan.
8. Cook for 2-3 minutes, stirring occasionally, until fragrant and beginning to brown.
9. Pour in white wine and scrape up any browned bits from the bottom of the pan.
10. Add water and stir to combine.
11. Reduce heat to low, cover the pan, and simmer until chicken is cooked through (internal temperature 74°C/165°F), about 15-20 minutes.
12. Taste for seasoning and adjust salt if needed. Garnish with fresh parsley before serving.