Featured Recipe



   10 Mins




(1).1/2 cup oil (2). 3- 3 1/2 pound chicken cut in pieces (3).5-6 Roma tomatoes or 2 cups tomato puree (4).1 medium onion sliced (5).1 teaspoon minced garlic (6).1 1/2 teaspoon dried thyme (7).1 Tablespoon paprika (8).1/4 teaspoon curry powder (9).1 bay leaf (10). 1 tablespoon maggi or bouillon granules (11). 2 green onion chopped whites and green parts (12). 3 tablespoon parsley (13). 1- 2 cups of sliced carrots (14). Salt and pepper to taste


1.Season chicken with, salt and pepper. Set aside 2.In a large pot, heat oil over medium heat, until hot, and then add the chicken and saute stirring, frequently, any browned bits off the bottom of the pot, until chicken is brown. 3.If using fresh tomatoes blend tomatoes, onions, garlic, and onions. Pour the tomatos blend in the pot of chicken, bring to a boil and let it simmer until tender (depending on the chicken) about 20- 30 minutes, frequently stirring the saucepan to prevent burns. If using tomato sauce; add the onion, saute until tender, about 4- 5- minutes. Pour tomato sauce, curry powder, smoked paprika, thyme, bay leaf, garlic and bouillon powder. Bring to a boil and let it simmer for about 20-30 minutes. Add about 2 cups of water to the pan. 4.Add carrots, green onions, parsley. Cook for another 5 minutes. Adjust thickness of soup with water or stock 5.Season with salt according to preference. Remove bay leaf 6..Serve over warm rice