1 whole fryer chicken, cut up
3 large onions, chopped
4 cloves garlic, chopped
1 tsp. salt (to taste)
1 tbsp. paprika
1 tbsp. sugar
2 tbsp. olive oil
pepper, to taste (sparingly)
4 potatoes, peeled & cut
4 carrots, peeled & cut
1 (15 oz.) can peas, drained

Place onion, garlic, salt, paprika, sugar and oil in a 5-quart Dutch oven. Add chicken to mixture and rub thoroughly with salt and seasonings.

Sauté chicken and onion mixture on medium-high for about 10 minutes until nicely browned; stirring frequently. Add pepper, to taste.

Reduce heat to low/simmer (180-185°F) and cover. Cook for 1/2 hour, stirring occasionally. Add potatoes and carrots; cook on simmer/low for another hour.

In the last 15 minutes, add peas.