Recipe for chicken stew with green olives and lemon
OIL USES: Cook & Stew
INGREDIENTS
SERVINGS: 4
- 1 organic chicken
- 3.5 oz GOYA® Cocktail Olives Pitted Manzanilla Spanish Olives
- 1 onion
- 1 red pepper
- 2 cloves of garlic
- 1 cup white wine
- 1 teaspoon turmeric or food coloring
- 0.5 cup Goya Extra Virgin Olive Oil
- 0.5 teaspoon salt and pepper
- 1 teaspoon chopped parsley
- 1 lemon
PREPARATION
1
Wash the chicken and cut it into small pieces. Season.
Finely chop the onion, pepper and garlic. Set aside.
2
Heat oil in a pot and brown the pieces of chicken.
Remove and set aside.
3
In the same oil, fry the onion and garlic. When the onion is transparent, add the red pepper. Cook for a few minutes.
4
Add the chicken to the casserole along with the glass of white wine and a glass of water. Add the turmeric or food coloring, the olives and the lemon cut into wedges.
5
Stir, cover and cook on a medium heat for 40 minutes.
After this time, remove from the heat and serve decorated with parsley.
