7 whole chicken, skin removed
1/4 cup vegetable oil
2 medium onions, peeled and cut into 1/2 inch slices
2 tablespoons all-purpose flour
4 largets carrots, sliced
1 medium onion, diced
2 cups cooked and cubed chicken meat
2 tablespoons tomato paste
1/2 cup Spanish-style corn
1 (10 ounce) can frozen mixed vegetables, thawed
Heat oil in large skillet over medium heat. Saute chicken for 10 minutes on each side.
Stir flour into skillet and saute for 5 minutes. Stir in onions and cook briefly. Pour chicken mixture over chicken and toss to coat.
Cover skillet and add water to cover; bring to a boil. Reduce heat to low; cover and simmer 15 minutes.
Remove chicken; remove skin and cut into large pieces. Place in hot water; add flour, chicken meat and tomato paste. Bring to a boil; cook, stirring, for 4 minutes or until mixture is thick and thickened.
Pour chicken mixture into 5 container dish; top with carrots, onions and mixed vegetables. Bring to a boil and cook, stirring, for 15 minutes or until chicken is cooked through and juices are reduced. Serve hot.
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