Combine the peppers, onion, mushrooms, tomato and dill pickles in a
hap-hazard fashion. Fry the onions in the oil until golden brown, and
throw on top of the rest and stir it up a bit. Cut up the chicken
thighs into small pieces, include the skin. Fry in a hot pan until
well done, then add the Garlic powder and salt, stir, then throw on
top of the rest. Serve soon after. Note: The fresher the
ingredients, the better the taste.