Chicken and Peas

("Lion House International")
serves 6

2 Tbs olive oil
3 pounds chicken, cut into serving pieces
5 large potatoes, quartered
3 carrots, sliced
1 onion, diced
1 cup water (or more, if needed)
1 or 2 chicken bouillon cubes
1 teaspoon vinegar
Freshly ground black pepper
½ tsp cumin
½ tsp paprika
¼ tsp oregano
¼ tsp seasoned salt
¼ tsp garlic powder
Salt to taste
1 bay leaf
1 ½ cups fresh or frozen peas

Heat oil in a large skillet. Cook the chicken in the skillet until browned on all sides. Remove chicken to a plate, reserving drippings in skillet, and set aside. Add potatoes, carrots, and onion to skillet and sauté 3 to 5 minutes. Combine 1 cup water, bouillon cubes, and vinegar; pour over the vegetables. Place chicken pieces over vegetables in skillet. Combine pepper, paprika, oregano, seasoned salt, garlic powder, salt, and bay leaf; sprinkle over the contents in the skillet. Cook, covered, over low heat for 30 minutes, adding more water if needed. Add the peas and cook 5 to 10 minutes longer or until chicken is done.