1/2 cup of butter
2 medium chicken breasts, cut into pieces
Enough water to cover
2 cloves of garlic, mashed
Salt to taste
4 medium onions, chopped
4 green bell peppers, seeded and chopped
1/4 cup of flour
1 kg of cooked tomatoes (not drained)
2 cups of pitted olives
2 cups of fresh or canned corn kernels
6 slices of bacon
1/2 cup of butter
2 medium chicken breasts, cut into pieces
Enough water to cover
2 cloves of garlic, mashed
Salt to taste
4 medium onions, chopped
4 green bell peppers, seeded and chopped
1/4 cup of flour
1 kg of cooked tomatoes (not drained)
2 cups of pitted olives
2 cups of fresh or canned corn kernels
6 slices of bacon
Heat the butter in a pan, add the chicken and brown it from all sides
Remove the chicken and set it aside
Add enough water to cover the chicken and bring it to a boil
Add the garlic and salt, then reduce the heat and let it simmer for about 30 minutes or until the chicken is tender
Remove the chicken from the bones, discard the bones, and reserve 2 cups of broth
In the pan where the chicken was browned, add the onions, bell peppers, and cook until they are slightly softened
Add the flour and stir well
Add the chicken broth, tomatoes, olives, and corn kernels, and cook while stirring until it thickens and becomes smooth
Preheat the oven
In a refractory baking dish greased with butter, create layers of corn, olives, chicken, and tomato mixture
Repeat the layers until all ingredients are used up, ending with corn and olives
Place slices of bacon on top and bake for 20 minutes at 6 to 8 servings.
