2 x hanging large garlic oil
Number of garlic cloves
2 x hanging large butter
1 x small suspended salt
1 x number of bulb
1 x number of sweet green peppers
1 x number of sweet yellow pepper
1 x cup tomato juice
1 x number of tomatoes
1 x Number of sweet red peppers
X x kilo potatoes
X x kilo chicken breast
X x Small hanging dried coriander grated
X x cup water
X x hanging small cumin
X x Small hanging ground black pepper
X x small hanging chicken spiceStepsThe potatoes are sliced and soaked in water.
We cut the green pepper and the colors for small pieces.
Cut the onion and cut the small garlic into strips.
Cut the tomato paste into medium pieces.
Pour the potato slices out of water and toss them in a pan on the fire with two large pieces of garlic oil and paprika, and salt for 5 minutes.
In a second bowl on the fire, sprinkle mushrooms, onions and peppers with cumin, coriander, salt and a large suspension of butter for 3 minutes, and then add the tomatoes for 2 minutes and then stir them on the fire.
Garnish with a large tablespoon of butter and sprinkle with chicken breasts.
We add a quarter of a small hanging black pepper, garlic slices and a chicken spice shop.
We add potatoes and vegetables and equalize them.
Add a cup of tomato juice and a quarter cup of water over the Chinese.
We cover the Chinese with foie gras and enter the oven at 180 degrees for half an hour.