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1
De-bone the chicken and set aside.
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2
Peel and cut in half the potatoes.
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3
Bring to the boil the potatoes and eggs.
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4
Cook for about 12-15 minutes or until cooked.
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5
In the meantime start preparing the onion and garlic.
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6
Once cooked drain the potatoes and eggs from water.
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7
Place the eggs in cold water.
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8
Using a saucepan or wok add the olive oil and heat up over a medium heat.
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9
Once hot enough add the onions, garlic and bay leaves fry until softened.
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10
About 3-4 minutes.
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11
Add in the tomatoes, stir and simmer for about 5 minutes.
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12
Add in the stock simmer for about 5 minutes
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13
Add in the chicken, wine Worcestershire sauce, salt, if adding paprika, coriander (I used powder as I didn't have freash coriander and didn't fancy a trip to the shops but freshly chopped coriander will give it a much better flavour.)
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14
Add water depending on your preference of how much sauce you want with the chicken.
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15
Simmer for 5 minutes.
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16
Remove the shell from the eggs, cut into chunks and add into the chicken.
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17
Simmer for 2-3 minutes.
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18
Check seasoning is to your taste before adding in the potatoes.
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19
Add in the potatoes, cook for a few minutes so that the potatoes absorb the liquid.
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20
Remove from stove when done.
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21
You can serve it over rice instead of serving it with potatoes.
