1 free-range chicken, cut-up in pieces.
1 onion, sliced in rings
6 garlic cloves
12 to 15 mushrooms, cremini or button
4 fresh tomatoes
½ cup fresh salsa
4 cups of water
4 to 6 Tablespoons chicken bouillon
2 Tablespoons paprika
4 Tablespoons flour
4 Tablespoons parsley
Sauté the pieces of chicken in butter until brown, turning often.
Lay the chicken pieces on the bottom of a large casserole dish.
Layer onion rings over the chicken
Add garlic and mushrooms
Sprinkle with salt and pepper
Top with sliced fresh tomatoes and fresh salsa
Whisk together the water, bouillon, flour and paprika. Pour over the layered mixture to cover half way.
Bake covered in 350-degree oven for 1-½ hours.
Remove from oven. When cooled down just a bit, add sour cream to the liquid and mix well.
Serve over jasmine rice or thick, spiral noodles.