1 large onion with plenty of leaves
One 1.5-kilogram chicken
One bell pepper cut into four pieces
Two cloves of garlic
Salt and pepper to taste
12 lightly beaten eggs
500g of semi-cured or Parmesan cheese, grated
1 large onion with plenty of leaves
One 1.5-kilogram chicken
One bell pepper cut into four pieces
Two cloves of garlic
Salt and pepper to taste
12 lightly beaten eggs
500g of semi-cured or Parmesan cheese, grated
Place the outer stalks of the onion in a pressure cooker, add the whole chicken, bell pepper, and garlic
Add 4 liters of water and season with salt and pepper
Cover the pot
When it starts to boil, cook on low heat for 20 minutes
Let it rest for a few minutes
When the pot loses pressure, open the lid
Remove the chicken, let it cool slightly, and shred all the meat
Strain the broth and add the remaining onion (including leaves) finely chopped
Add the chicken meat and cook for about 10 minutes until the onions are cooked
Mix in the eggs with the cheese and cook, stirring constantly, for about 5 minutes until the egg is fully cooked
Season with salt to taste
Serve 12 portions.
