5 1/2 pounds 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 chopped
4 cloves of garlic chopped
5 tomatoes cut into pieces
5 1/2 pounds 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 chopped
4 cloves of garlic chopped
5 tomatoes cut into pieces
Season the chicken with salt and black pepper
Place the olive oil in a pan, arrange the chicken pieces intercalated 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; do not let it dry out and if it does, 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 at the top
Cover and refrigerate; can be stored for up to 3 months
Serve 16 portions of chicken.
