Chicken with Two Vegetables

Name: Chicken with Two Vegetables
Yield: 4
Ingredients: 4 tablespoons of butter; 1 medium onion, finely chopped; 1 small carrot, finely chopped; 1 small green pepper, finely chopped; 2 cloves of garlic, minced; 2 tablespoons of olive oil; 1/2 cup all-purpose flour; Salt and black pepper to taste; A 1.5 kg chicken cut into pieces; 1 can of tomato puree or pulp; 2 cups of water

1
4 tablespoons of butter
2
1 medium onion, finely chopped
3
1 small carrot, finely chopped
4
1 small green pepper, finely chopped
5
2 cloves of garlic, minced
6
2 tablespoons of olive oil
7
1/2 cup all-purpose flour
8
Salt and black pepper to taste
9
A 1.5 kg chicken cut into pieces
10
1 can of tomato puree or pulp
11
2 cups of water

Ingredients

1
4 tablespoons of butter
2
1 medium onion, finely chopped
3
1 small carrot, finely chopped
4
1 small green pepper, finely chopped
5
2 cloves of garlic, minced
6
2 tablespoons of olive oil
7
1/2 cup all-purpose flour
8
Salt and black pepper to taste
9
A 1.5 kg chicken cut into pieces
10
1 can of tomato puree or pulp
11
2 cups of water

Directions

1
Melt the butter in a pan or skillet that can hold all the chicken pieces in a single layer
2
Add the onion, carrot, pepper, and garlic
3
Fry until they are tender, but not browned, for about 6 minutes, stirring occasionally
4
Remove the vegetables
5
Add the olive oil to the pan
6
Mix the flour with salt and black pepper
7
Dredge the chicken pieces in this mixture and fry them for 6 minutes, turning once
8
Add the tomato puree or pulp, water, and fried vegetables
9
Let it simmer
10
Cover and reduce heat
11
Cook for 20 minutes or until the chicken is tender.