Method:

Season the chicken pieces with salt and pepper. Cut the larger chicken pieces (like the breast and thighs) into half. Heat the vegetable oil in a large pot (13 ltr – 20 ltr pot). Brown the chicken pieces in batches until they are golden brown on all sides. Remove and set aside. Add the onions and sauté in the same pot until they are soft and translucent. Add the garlic and cook for another minute. Add the chopped tomatoes (or canned tomatoes). Stir well and let the mixture cook for about 5 minutes. Return the browned chicken pieces to the pot. Add the carrots, potatoes, peppers and bay leaves. Dissolve the soup powder in 2 cups cold water, add to the pot then add enough water so that all the ingredients are covered. Add more water at any stage if necessary. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for about 1 to 1.5 hours, or until the chicken is cooked through and the vegetables are tender. Stir occasionally. If necessary, season with extra salt and pepper before serving. Serve with rice or pap.