2 diced orange bell peppers
2 diced red bell peppers
2 diced green bell peppers
2 diced yellow bell peppers
2 diced onions
4 cloves minced garlic
1 cup olive oil
1 tsp barley malt
10 bay leaves
2 tsp paprika
1 pinch cayenne
1/2 tsp cumin
1 tsp Italian seasoning
1 tsp oregano
1/2 cup chicken stock
8 medium tomatoes, seeded and diced
5 potatoes, peeled and diced
1/2 cup raisins
1 cup green olives, pitted
3 lbs chicken, cubed
1 1/2 TBS salt
Fry the bell peppers, onion, and garlic in olive oil with the barley malt and bay leaves until onions are translucent.
Add paprika, cayenne, cumin, Italian seasoning, oregano, chicken stock, and tomatoes. Simmer over hot fire while cutting up the potatoes and chicken.
Throw in the remaining ingredients and cook on medium-low heat until chicken is done and potatoes are cooked through.
Eat over rice.
