3 1/2 pounds chicken, cubed
1 medium onion, sliced
1 cube chicken bouillon
1 teaspoon salt
2 1/2 cups chicken broth
2 tablespoons olive oil
1 carrot, shredded
1 red bell pepper, diced
1 medium green bell pepper, diced
salt and pepper to taste
1 clove garlic, minced
2 teaspoons paprika
1 bay leaf
Place the chicken, onion and bouillon cubes in a skillet over medium heat. Add the salt, chicken broth, olive oil, carrot, red bell pepper, green bell pepper and salt and pepper to taste. Mix together and cover. Cook over medium high heat for about 20 minutes, stirring frequently.
While the chicken, onion and bouillon cubes are cooking, combine the chicken, carrot, red bell pepper, green bell pepper, salt and pepper. Mix well and cook over medium high heat for about 10 minutes, stirring occasionally. When the chicken is tender, flip it over and reserve 1 tablespoon vegetable oil for later.
While the chicken is cooking, remove the bay leaf and toss with chicken stock. Mix well and spoon the stock into the skillet. Reduce heat to medium low and stir in the onion and garlic pepper. Cover the skillet with aluminum foil. Heat the garlic salt and pepper flakes in the oven.
When the chicken is done, remove it from the skillet and place it onto a platter. Stuff the inside of the chicken with the chicken stock mixture. Brush the inside with the cooked egg, and brush with the olive oil and basil oil if desired.