1/2 cup of butter or margarine (125 g)
2 medium chicken pieces, cut into bite-sized pieces
enough water to cover
2 crushed cloves of garlic
to taste salt
4 medium onions, chopped
4 green peppers without seeds, chopped
1/4 cup all-purpose flour
1 large can of tomato puree with juice
2 cups black olives, pitted
1 can of green corn
6 slices of bacon
1/2 cup of butter or margarine (125 g)
2 medium chicken pieces, cut into bite-sized pieces
enough water to cover
2 crushed cloves of garlic
to taste salt
4 medium onions, chopped
4 green peppers without seeds, chopped
1/4 cup all-purpose flour
1 large can of tomato puree with juice
2 cups black olives, pitted
1 can of green corn
6 slices of bacon
Cook the butter or margarine in a skillet
Add the chicken and cook until browned on all sides
Remove the chicken, place it in a pot, and cover with water
Add the garlic and salt to the pot
Bring to a boil, then reduce heat and simmer, covered, until the chicken is tender
Deseccinate the chicken
Reserve 2 cups of broth
In a separate pan, cook the onions and green peppers until they're tender
Mix in the flour with a little broth
Add it to the pot with the remaining broth, tomato puree, juice, and olives
Simmer until the sauce is thick and smooth
Heat the oven
In a baking dish, create layers of corn, shredded chicken, and sauce
Repeat until all ingredients are used
Top with bacon slices and bake for 20 minutes
Serves 6 to 8 portions.
