Ingredients:
2 tablespoons olive oil
2 onions, finely chopped
1 garlic cloves, crushed
1 tablespoon paprika
1/2 teaspoon cumin
1 (2 1/2-3 lb) roasting chickens, cut into serving pieces
1/2 teaspoon salt
2 cups chicken broth
2 carrots, peeled and sliced
2 tablespoons tomato paste
Directions:
Heat the oil in a casserole and saute the onions and garlic until golden brown.
Stir in the paprika and cumin and cook 1 minute.
Arrange the chicken pieces on top of the onions and sprinkle with salt.
Pour in the broth and add the carrots.
Bring to a simmer, cover and cook over low heat 25 minutes.
Stir the tomato paste into the broth and simmer, covered, 25 minutes more until chicken is tender.
Serve with macaroni or other pasta.
Servings: 4
Time preparation: 15 min.
Time total: 66 min.