Estimated time:
20 minutes
Servings: 3
Chop the chicken breasts into pieces. Sprinkle the meat with chicken spice and salt.
Spray a big pan 3 times with spray oil (or use a non stick pan, OR one drop of olive oil).
Put the chicken on the pan and let it fry for a couple of minutes.
Put the rest of the spices, half of the carrot pieces, stock pot, onion pieces and chopped tomatoes into a food processor and mash it up into a vegetable purree.
When the chicken is getting nice and golden, pour the vegetables onto the pan.
Add a few more carrot pieces and simmer it all under covering for a good 15 minutes (stir from time to time).
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