Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb VEGETABLE OIL
1 x MEDIUM ONION
1 ts GROUND GINGER
1 ts GARLIC POWDER
2 tb FLOUR
2 x MEDIUM TOMATOES
10 x WHOLE PEPPERCORNS
6 x CLOVES, WHOLE
1 x CINNAMON STICK
2 1/2 lb CHICKEN, SKIN, FAT REMOVED
2 c WATER
1 tb WORCESTERSHIRE SAUCE
3/4 lb BABY CARROTS,FRESH OR FROZEN
6 oz GREEN PEAS
8 oz RED OR WHITE NEW POTATOES

IN A DEEP SKILLET OR DUTCH OVEN, HEAT OIL OVER MEDIUM HEAT. SAUTE
ONIONS, GINGER AND GARLIC UNTIL SOFT AND TENDER. ADD FLOUR AND COOK 1
MINUTE, STIRRING QUICKLY TO PREVENT STICKING. STIR IN TOMATOES AND
ALLOW TO COOK ANOTHER 2 MINUTES. WRAP PEPPERCORNS, CLOVES AND
CINNAMON IN A SMALL PIECE OF CHEESE CLOTH. ADD CHICKEN, CHEESE CLOTH
BAG, WATER AND WORCESTERSHIRE SAUCE TO ONION MIXTURE. REDUCE HEAT AND
SIMMER FOR 20 MINUTES, WITH PAN COVERED. ADD CARROTS, PEAS AND
POTATOES. CONTINUE TO SIMMER, COVERED FOR 20 TO 25 MINUTES MORE,
UNTIL CHICKEN AND VEGETABLES ARE COOKED THROUGH. REMOVE THE CHEESE
CLOTH BAG AND SERVE HOT.

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