250 g of canned corn
1 cube chicken broth
4 tbsp sunflower oil
1 tsp salt
in 1/2 tsp dry garlic oregano, cayenne pepper and white pepper
The chicken is cut, portioned pieces and seasoned with salt, oregano, garlic, white pepper and cayenne pepper. Portsiinite fry in sunflower oil until golden. Add the chopped onion. Peel the potatoes are cut into rings and arrange on bottom of a deep tray. Top put the fried chicken. Corn stew in the rest of the chicken fat. Add the broth and 250 ml hot water. Corn broth and pour into pan. The dish is baked in the oven at 180C degrees for about 45 minutes.