Chicken Stew

A plate of comfort food is the perfect medicine on a cold winter afternoon!Ingredients:
VOO – Virgin Olive Oil for frying
1 large onion – diced, but not too small, it must be chunky.
10 pieces of chicken thighs – cleaned
3 large potatoes (1 potato cut into very small pieces and the remaining 2 into bite-size pieces)
±150-200 g green beans, cut into bite-size portions
±150-200 g baby carrots, cut into bite-size portions
Salt
Chicken Spices
Rosemary
Basil

Method:
Fry the onions in a large pot, spoon out and set aside.
In the same pot, add the chicken pieces and fry until nice and brown.
Add boiling water (I guess about 2-3 cups) and liberally cover the chicken.
Spice to your liking.
Add 1 potato (very small pieces) as well as ½ of the fried onions and all the carrots.
Cook (slow) for at least 1½ to 2 hours until tender.
Add the remaining veggies and cook for another ½ hour.

In the interim, cook enough rice (I cooked 2 cups of raw rice).
I am sure I do not need to tell you how to cook rice.
Just for interest, I ONLY cook rice in the
Once all done and ready, serve the stew on a bed of rice and dig in.