How to make
Cut the chicken into pieces, portion and season it. Heat the oil in a deep pan and fry the chicken pieces until golden, then transfer to the clay pot.
The onions and peppers are chopped and stewed in the same oil used for frying the chicken. Add the coarsely chopped carrots (roundly sliced), then pour the mushrooms in, also cut into large pieces and sauté this mix.
Add the potatoes, cut into rings. In the tomato puree, pour in the flour, mix and dilute with a little water and pour it in to the pot.
The dish is baked in the clay pot in the oven for about an hour and a half.
