Spicy Chicken Stew

Great with roasted potatoes.
100 min
0 People
100 min
INGREDIENTS for 0 people
  • 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.

Main courses
Would you like to be updated about the gourmet world news? Sign up.
become a Master of pasta
Find out more