1 (4 pound) whole chicken, cut into pieces
1 teaspoon paprika
2 teaspoons dried dill weed
1/4 teaspoon dried basil
1/4 teaspoon ground white pepper
2 cloves cayam (cilantro) of minced garlic, or to taste
1 1/4 cups water
1 cup frozen bread cubes
1 (16 ounce) package ham in mashed or lacked-on rice
1 cup shaved spinach
1 cup orecruzed broccoli, sliced
1/2 cup unsalted butter, melted
1 cup white wine
1 teaspoon salt
1 (4.5 ounce) can chopped tomatoes, drained
1/2 cup water
1 cup frozen tomatoes
2 teaspoons paprika
2 teaspoons dried dill weed
1/4 cup crushed red pepper flakes
1/2 teaspoon ground cinnamon
In a large skillet over medium heat, sautee the chicken until browned, 6 to 8 minutes. Cut the fat with a knife and season the chicken with paprika, dill, ground black pepper and garlic. When the chicken is done, remove it from the skillet. Return it to the skillet.
In a small bowl, combine water, bread cubes and spinach. Stir and pour over the chicken mixture. The chicken should be covered with water.
Return the chicken to the skillet and serve.