1 tablespoon vegetable oil
2 carrots, diced
1 onion, minced
1 onion, celery leaves whole
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried basil and black pepper
1 green bell pepper, diced
3 tomatoes, diced
Heat oil in a large skillet over medium heat. Remove carrots and onion; drain.
In a large skillet or wok, which has a medium-size pan, heat vegetable oil slowly over medium heat. Pour brownied carrots into skillet, and allow to melt, stirring to remove seeds.
Put onion, celery, garlic, salt, oregano, basil, basil and pepper in skillet. Cook until tender; stir in potatoes and remaining vegetables. Reduce heat to medium-low and stir in chicken, along with bell pepper. Cook, stirring, until chicken is very well done and vegetables start to turn golden. Stir in tomatoes and marinade. Serve hot.