Grandmother's Chicken Stew

Heat the oil in a saucepan with a thick bottom, ideally a stew pot.

Add the chicken in small, well-washed, and drained pieces.

Stir occasionally until the liquid evaporates and the chicken slightly browns.

Meanwhile, finely chop the onion.

Sauté it in a bit of oil until softened.

As it starts to brown, add finely chopped tomatoes either by hand or with a blender.

Stir and cook thoroughly until the tomatoes soften.

When the meat is browned, pour the tomato sauce into the pot and stir well.

Add enough boiling water to cover the meat.

Optionally, add diced potatoes to serve as a side dish along with the meat.

Include the bay leaf.

Once it boils, reduce to low heat, cover the pot, and simmer for 30 minutes.

If using an older chicken, boil the meat until tender before adding potatoes, then cook another 30 minutes.

Mix 2 tablespoons of flour with half a cup of water, ensuring there are no lumps.

Pour this mixture into the sauce to thicken and creamify it.

If a thicker sauce is desired, repeat the flour mixture.

Stir, season with salt and pepper, simmer for about 5 minutes, then turn off the heat.

Enjoy your delicious stew, served with pleasure!

Bon appétit!