Method:

• Season the chicken pieces with salt and pepper. Cut the larger chicken pieces (like the breast and thighs) in half. Heat the vegetable oil in a large pot (13–20 litre).
• Brown the chicken pieces in batches until they are golden brown on all sides. Remove and set aside.
• Add the onions and sauté in the same pot until they are soft and translucent. Add the garlic and cook for another minute.
• Add the chopped tomatoes (or canned tomatoes). Stir well and let the mixture cook for about 5 minutes.
• Return the browned chicken pieces to the pot. Add the carrots, potatoes, peppers and bay leaves. Dissolve the soup powder in 2 cups of cold water, then add it to the pot. Next, add enough water to cover all the ingredients. Add more water at any stage if necessary.
• Bring the stew to a boil, then reduce the heat to low. Cover and simmer for about 1 to 1.5 hours, or until the chicken is cooked through and the vegetables are tender. Stir occasionally. If necessary, season with extra salt and pepper before serving.
• Serve with rice or pap.