about 6 chicken thighs
3 large onions
1 large carrot
2 tablespoons oil
1 garlic clove (optional)
2 bay leaves
2-3 teaspoons salt, or to taste
1/8 teaspoon black pepper, or to taste
Chop the onions, dice the carrot, and finely dice garlic, if using.
Place all the ingredients in a medium-large pot and mix everything.
Cover and cook on medium/low for about 40 minutes, or until chicken is fully cooked.
Remove lid and let it simmer, to allow some of the liquid to evaporate, about 10-15 minutes. Cook longer if you prefer less liquid.
Best served over rice. Also can be served with mashed potatoes, pasta, buckwheat, etc.