4 chicken thighs
1/2 l water (even a bit more)
1 red bell pepper
1 pack ready to cook green beans (uncut)
2 onions
salt to taste

can add:
1 bok choy
2 carrots
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to cook:
if you want a bit of natural fat, leave some chicken fat. if not take them all off leaving the skin.
put together in a large casserole water, chicken, (carrots). Leave to boil for 30 minutes. then add green beans, onion and bell pepper. add salt. leave to boil for another 15 minutes, add the bokchoy, leave to cook for another 10 minutes.
Let it cool before serving.

Note: you can also put them all together except for the bokchoy and let it boil for 30-40 minutes then add the bokchoy last. long boing time means chicken is tender— very tender.