4 tablespoons of butter
1 medium onion, finely chopped
1 small carrot, finely chopped
1 small green bell pepper, finely chopped
2 cloves of garlic, minced
2 tablespoons of olive oil
1/2 cup of all-purpose flour
Salt and black pepper to taste
1 1.5 kg chicken cut into pieces
1 can or jar of tomato puree
2 cups of water
4 tablespoons of butter
1 medium onion, finely chopped
1 small carrot, finely chopped
1 small green bell pepper, finely chopped
2 cloves of garlic, minced
2 tablespoons of olive oil
1/2 cup of all-purpose flour
Salt and black pepper to taste
1 1.5 kg chicken cut into pieces
1 can or jar of tomato puree
2 cups of water
Melt the butter in a large skillet or frying pan sufficient for all the chicken pieces to fit in a single layer
Add the onion, carrot, bell pepper, and garlic
Fry until they are tender but not browned, about 6 minutes, stirring occasionally
Remove the vegetables
Add the olive oil to the skillet
Mix the flour with salt and black pepper
Dip the chicken pieces in this mixture and fry them for 6 minutes, turning once
Add the tomato puree, water, and fried vegetables
Bring to a boil, then reduce heat and simmer for 20 minutes, or until the chicken is cooked
