1/2 cup vegetable oil
3 cubes chicken bouillon
7 skinless, boneless chicken breast halves
1/2 cup all-purpose flour
1 teaspoon vegetable oil
1½ cups minced onion
1 medium onion, sliced in rings
1 medium carrot, chopped
1 medium bay leaves
2 teaspoons paprika
2 teaspoons lemon zest
2 mouthmeasurements lemon, dangling
1 (10.75 ounce) can chicken broth
1 onion, diced
1 onion, sliced into rings
2 large carrots, crushed
1 medium potato, peeled
Heat oil in large skillet over medium heat; brown chicken breasts on all sides.
Add flour, stirring constantly, to thick fry chicken breasts in oil mixture.
Add chicken bouillon cubes and cook to desired doneness. Drain chicken in water and reduce heat to medium-low.
Add chicken and carrot, and cook to desired doneness. Add bay leaves, tomato, potato, and onions; cover. Cook, stirring occasionally, for about 30 minutes.
Sneak remaining broth in hot pan. Add remaining lemon zest, add remaining green bell pepper, chicken, carrots, potato, chicken and bell pepper; mark with a clean fork. Season with flour and reduce heat to medium. Simmer for about 1 hour, or until chicken is cooked through and tender; serve.
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