Only few ingredients are used. A whole chicken is used but in two ways.

 

Ingredients:

Whole chicken pieces

1 Cup shredded Carrot

½ cup Chopped Green Onion

1- 29 oz can of Tomato Puree

Salt to Taste

1 Jalapeno Chopped

 

Directions:

 

Use a cast iron pot and a baking dish. Put the legs, thighs, and chest in the baking dish.

Salt.  Put the dish in the oven and set the oven at 350 Degrees F.

Put the neck, wings, and back in the cast iron pot.

Salt.

Add to the pot, carrot, onion, and Tomato puree. Add a cup of water to the can of tomato puree. Stir to get the remaining puree into the water and pour in the pot.

Put the pot in the oven and cover it. After 30 minutes or so, take the lid off and take the pot out of the oven. Stir and put back in the oven and cover it.

Repeat the process few times.

After 45 minutes, take the baking dish out and drain the excess fat and juice to a bowl and store in the fridge for another cooking.

Return the baking dish to the oven.

Bake for another 15-30 minutes or until the baked chicken is done. Take the baking dish out of the oven and set out while waiting on the stew.

Once the chicken in the stew is tender, the stew is ready.

The stew can be served on cooked plain rice along with a piece of baked chicken.