Ingredients:
5 peeled potatoes, cut into fourths
3 peeled whole onions, cut into fourths
2 bulbs of garlic, broken into cloves
2 carrots, roughly chopped
2 sliced green zucchini
3 pears
Whole chicken cut into pieces (8)
1 bottle of Lemon & Mint Chili sauce
3 cups of chicken stock (2 cubes)
Salt & Pepper Blend
2 tbsp of ketchup
Extra virgin olive oil

What to do:
Spread olive oil on the surface of the pot, then layer the potatoes and onions, with the garlic cloves in between. Then put in the carrots and zucchinis and finally place the chicken. In a bowl, mix 1 tsp of Salt & Pepper Blend, 3 cups of chicken stock and the Lemon & Mint Chili sauce. Pour on the stew. For an added touch, cut 2-3 pears into fourths and place on top of the chicken. Smear the chicken with ketchup and put it in the oven for half an hour on 390 degrees, then reduce it to 300 degrees for another two hours.

Tip: You can use different meat, replace the vegetables and add rice to make it even richer.

In this recipe:
Lemon & Mint Chili sauce
Salt & Pepper Blend
Extra virgin olive oil