This is a Russian variation of meat stew. I use chicken meat for this, but you can also use beef or lamb. You can buy already pre-cut meat which makes it even easier. You can also make it with rice, although I prefer potatoes.
You will need:
1 lb boneless chicken meat, or beef, or lamb, cut into small cubes
1 large yellow onion, diced
4 – 5 cloves or garlic, minced
4 medium potatoes, cut into medium cubes or 2 cups rice
1 – 2 bay leaves
4 – 5 cups of water or stock
salt and pepper
Wash the meat. Heat oil in kazan or dutch oven until hot. Cook the onions over medium heat until light golden, about 10 minutes. Add garlic, cook for 2 – 3 more minutes. Turn heat to high, add meat and cook until brown, about 25 minutes. Stir the meat often so it browns evenly. Add potatoes or rice, stir. Add bay leaf, salt and pepper. Pour in water or stock, bring to a boil. Turn heat to low, cover and simmer until rice or potatoes are done, about 20 more minutes. If using rice, the liquid should be all gone. Discard bay leaf and adjust seasonings.