Ingredients for 4 servings:
1 small chicken (about 1 to 6 kg with skin and bones)
2 medium zucchini 1 or more (about 400-450 g in total)
2 small onions
1 medium sweet pepper
400 g tomatoes in juice
2 large garlic cloves
handful of green basil leaves (dry will not be so fragrant)
salt and pepper to taste
Cut the chicken meat from the bones.
Peppers, zucchini and onions coarsely chop.
In a skillet over high heat 2 tablespoons warm up vegetable oil. In approach 2 fry chicken until golden brown, about 2 minutes per run. Passed on to the plate.
Reduce the heat to medium, put the onion and fry, stirring, for 3-4 minutes.
Add the peppers and zucchini, fry, stirring, for another 10 minutes.
Return the chicken to the skillet, put the mashed tomatoes with juice.
Salt to taste, stir, bring to a boil and simmer 20 minutes, until the vegetables are tender and chicken.
Add the grated garlic and finely chopped basil, turn off the heat and give to stand 5 minutes.
Serve with fresh bread.