Spicy Chicken Stew
- 2 ½ lb chicken
- ⅝ lb tomatoes , ripened
- 1 oz parsley
- 1 oz butter
- 3 ½ tablespoons extra virgin olive oil
- 1 onion
- 2 teaspoons dry white wine
- chili pepper , in powder to taste
- 5 leaves of basil
- salt to taste
Clean the chicken, pass over an open flame, wash well and cut into pieces.
Clean the parsley and the basil and chop.
Peel the tomatoes, remove the seeds and chop.
Brown the lard in a pan in a little olive oil, add the pieces of chicken and the sliced onion and continue to brown, then pour the white wine over it.
Mix in the chili pepper.
When the wine has evaporated, add the tomatoes and the chopped parsley and basil, salt, mix, cover and cook over a medium heat for one hour adding, if necessary, a little water.
Serve with a side dish of roasted potatoes in large wedges.