1/4 cup cooking oil
1 medium onion, cut into 1/2 inch pieces
2 tablespoons paprika
1 green bell pepper, cut into 1/2 inch pieces
1 medium carrot, cut into 1 inch pieces
2 large potatoes, peeled and cubed
1 medium carrot, cut into 1/2 inch pieces
1 medium onion, cut into 1/2 inch pieces
2 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1 tablespoon dried parsley
salt and pepper to taste
In a medium saucepan, heat oil over medium heat. Stir in onion, bell pepper, carrots and potatoes. Reduce heat to low and stir in vinegar, salt and pepper. Bring to a boil, stirring constantly. After 30 minutes, remove from heat. Stir in flour, Worcestershire sauce, parsley and salt and pepper. Simmer for 10 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Place chicken in a 9x13 inch baking dish. Remove legs, thighs and belly. Roll up cavity and insert steam-sealed cutout steak into cavity of chicken X by Y. Arrange breasts in very single layer on top of cavity.
Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes or until chicken is cooked through and juices are runny.
Place vegetables in a medium bowl and sprinkle with fresh parsley. Spoon broccoli sauce over chicken and top with carrots.
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