1/2 cup of butter
2 medium chicken breasts, cut into pieces
enough water to cover
2 cloves of garlic, minced
to taste salt
4 medium onions, chopped
4 green peppers, seeded and chopped
1/4 cup of flour
1 kg of cooked tomatoes (drained)
2 cups of pitted olives
2 cups of fresh or canned corn
6 slices of bacon
1/2 cup of butter
2 medium chicken breasts, cut into pieces
enough water to cover
2 cloves of garlic, minced
to taste salt
4 medium onions, chopped
4 green peppers, seeded and chopped
1/4 cup of flour
1 kg of cooked tomatoes (drained)
2 cups of pitted olives
2 cups of fresh or canned corn
6 slices of bacon
In a skillet, melt the butter, add the chicken, and brown it from all sides
Remove the chicken and place it in a pot, covering with water
Add the garlic and salt, allowing it to simmer
Reduce heat and let it cook slowly, covered, until the chicken is tender, approximately 30 minutes
Remove the meat from the bones
Discard the bones and reserve 2 cups of broth
In the same pot where the chicken was browned, add the onion, green pepper, and cook until the vegetables are slightly softened
Add the flour, stirring well
Add the chicken broth, cooked tomatoes, olives, and stir until it thickens and becomes smooth
Preheat the oven
In a refractory form greased, place a layer of corn and olives; add a layer of chicken and a layer of tomato mixture
Repeat the layers until all ingredients are used up, finishing with corn and olives
Top with slices of bacon and bake for 20 minutes.
