5.5 kg of chicken cut into pieces
Salt and black pepper to taste
1/3 cup of olive oil
5 stalks with parsley leaves
4 large onions diced
4 cloves of garlic minced
5 tomatoes cut into pieces
5.5 kg of chicken cut into pieces
Salt and black pepper to taste
1/3 cup of olive oil
5 stalks with parsley leaves
4 large onions diced
4 cloves of garlic minced
5 tomatoes cut into pieces
Season the chicken with salt and black pepper
Place the olive oil in a pan, arrange the chicken pieces intermingled with parsley, onions, garlic, and tomatoes
Cover the pan and bring to a simmer; when hot, reduce heat and let cook until the chicken is tender
Stir occasionally
A small amount of broth will form
If it becomes too dry, add a little water
Remove from heat and debone the chicken
Divide the meat among several containers, placing 2 or 3 cups in each one, leaving a 1 cm gap on top
Cover and store in the freezer
It can be stored for up to 3 months and used in various combinations with rice, vegetables, in stroganoff or in refogados.
