1.5 kg of chicken cut into pieces
1/2 teaspoon of salt
1/2 teaspoon of ground clove
1/2 teaspoon of black pepper
1 tablespoon of chopped rosemary
1 tablespoon of paprika
1/2 teaspoon of mustard
1/4 cup of olive oil
2 cups of chicken broth
Fresh rosemary for garnish
1.5 kg of chicken cut into pieces
1/2 teaspoon of salt
1/2 teaspoon of ground clove
1/2 teaspoon of black pepper
1 tablespoon of chopped rosemary
1 tablespoon of paprika
1/2 teaspoon of mustard
1/4 cup of olive oil
2 cups of chicken broth
Fresh rosemary for garnish
In a large bowl, season the chicken with salt, ground clove, black pepper, rosemary, paprika, and mustard
Cover with plastic wrap and let it rest in the refrigerator for 30 minutes
Heat the olive oil in a deep frying pan over medium heat
Fry the chicken pieces in batches until they're golden brown on all sides and reserve
Drain the olive oil and return the chicken to the frying pan
Add the chicken broth, cover, and cook for 20 minutes or until the meat is tender
Garnish with fresh rosemary and serve.
