8 chicken thighs (bone in) or lamb chunks
3 cans chicken broth
3-4 lb. yellow potatoes
1 bag sm. peeled carrots
1 lg. Spanish onion
Garlic powder
Salt & pepper to taste
1 can peeled tomatoes (12-16 oz.)
Vegetable oil

1. Clean and cut up potatoes, clean carrots.

2. Steam potatoes and carrots together for 15-20 minutes.

3. Pan fry for 10 minutes chicken thighs or lamb chunks with cut up Spanish onion.

4. Combine potatoes, carrots with chicken in large pot. Add 3 cans chicken broth and 1 tablespoon garlic powder and 1 can peeled tomatoes.

5. Put in oven at 350 degrees for 45 minutes.

6. Serve with pasta or bread.