6 chicken breasts, cut into cubes
1 tablespoon vegetable oil
1 small onion, chopped
2 medium carrots, cut into small strips
1 medium onion, chopped
3 tablespoons paprika
1/2 teaspoon salt
1/4 teaspoon dried oregano
3 tablespoons chicken bouillon granules
3 tablespoons arugula
1/4 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon dried rosemary
1/8 teaspoon black pepper
Heat oil in a large skillet over medium heat. Place chicken and oil in skillet; oil will be hot. Remove chicken from skillet and place on plate.
Heat the vegetable oil in skillet over medium heat. Combine the onion, carrots, onion, paprika, salt, oregano, chicken bouillon, arugula, rosemary, thyme and salt; stir thoroughly and cook for about 5 minutes, stirring constantly. Pour chicken mixture over chicken and brown dish.