4 chicken legs or 1 whole chicken
3 large eggplants
250 g mushrooms mushrooms
1 large carrot
1 tsp black pepper, thyme and rosemary
1 tbsp oregano, paprika and parsley
5 cloves garlic
Chicken boiled in about 2.5 liters of water, salted and seasoned with pepper. Potatoes cut into cubes, carrot wheels, onions finely. Remove chicken from broth and set aside half. The rest put potatoes, carrots, and onions, and half of the green (dried) herbs. Leave to boil around 10 minutes. Chicken boned and the meat is broken into chunks. Cut eggplant into cubes and add with chicken meat to potatoes. Insert the red pepper. Boil for about 20 minutes. Add mushrooms (whole), chopped garlic, chili sauce and other herbs. Boil for 10 minutes. * The rest of the broth to use it to make a pilaf dish that serve it, or concoct it becomes quick and vermicelli soup.