How to cook
The chicken carcass are covered with water and boiled only, until foam begins to form on the surface. Once that happens, they are deboned.
The separated meat along with onion, garlic and salt are fried in oil, until they aquire a golden color. Add the carrots and lightly fry them.
Add the potatoes, peppers, peas, hot pepper and parsley stalks. Pour a little of the strained water in which the semi-cooked chicken carcass are in (we will use it, until the end of cooking, if there is a need for liquid). They are stewed under a lid.
Five minutes before the meal is ready, add the paprika, tomatoes, thyme and savory herb and add a little water.
If salt is needed, add some. When the stew is ready, pour a mixture of flour in it, while stirring at all times and boil it for about 2 minutes.
Sprinkle it with chopped parsley leaves.
The chicken carcass with vegetables are ready.