Cut the chicken into small pieces and place in the skillet until browned.

Remove from the skillet, transfer to a plate, and sauté the onion with a little pepper, salt, and oregano.

Return the chicken to the skillet, adding the lemon juice and zest, bouillon cube, mustard, bay leaves, salt, pepper, oregano, sugar, and enough water to half-cover the chicken.

Cook over medium heat for 20-25 minutes until the sauce thickens. If it starts to stick, add a little hot water.

Serve with rice 🍚