This recipe came from some South American friends of mine, and it received rave reviews from my husband and my siblings. It’s quite different from your average Southern chicken and rice, and is absolutely delicious!
Prep Time: Approx. 30 min.
Cook Time: Approx. 1 hour.
(As translated, with some minor changes.)
1 hen or chicken [or several chicken breasts, if you’re lazy like me]
Some chicken flavor bouillon (not too much)
First, cut the the hen or chicken in pieces, depend on your option, it may be four or six [I think this means cut into pieces depending on the number of people you’re serving].
[Coat the chicken in mustard,] then fry the chicken or hen in oil.
Liquefy eight tomatoes, the half of the onion, 1/4 of green pepper, two branch of celery and two branch of cilantro, one garlic, liquefy all together [in the blender]. Put in different pot, the chicken after it has been fried, and mix the sauce with the chicken. Leave on the fire [on med-low] for about one hour — it may depend on the fire you put.
[They served it over rice, with a couple of tortillas.]