1/2 cup of butter or margarine
2 medium-sized chicken pieces, cut into bite-sized pieces
Enough water to cover
2 cloves of garlic, minced
Salt to taste
4 medium-sized onions, chopped
4 green bell peppers, seeded and chopped
1/4 cup of all-purpose flour
2 cans of diced tomatoes or 1 kg of fresh tomato, peeled and cooked
2 cups of pitted black olives, chopped
2 cups of cooked corn or canned corn
Fried bacon slices
1/2 cup of butter or margarine
2 medium-sized chicken pieces, cut into bite-sized pieces
Enough water to cover
2 cloves of garlic, minced
Salt to taste
4 medium-sized onions, chopped
4 green bell peppers, seeded and chopped
1/4 cup of all-purpose flour
2 cans of diced tomatoes or 1 kg of fresh tomato, peeled and cooked
2 cups of pitted black olives, chopped
2 cups of cooked corn or canned corn
Fried bacon slices
Melt the butter or margarine in a skillet, add the chicken pieces and cook until browned on all sides
Pour off any excess fat from the skillet, then add enough water to cover the chicken
Add garlic, salt, and bring to a boil
Simmer for about 30 minutes, or until the chicken is cooked through, removing any bones as they come loose
Reserve 2 cups of the cooking liquid and set aside
Fry the onion and bell pepper in a skillet until softened
Add flour, stirring constantly, then add reserved cooking liquid, diced tomatoes, olives, and corn
Simmer until the sauce is smooth and thickened
Preheat oven to 200° (400°F)
In a baking dish, alternate layers of cooked corn, chicken, and sauce, ending with a layer of corn
Bake for about 20 minutes, or until the bacon is crispy on top
Serve hot.
