Ratings: 1/5 stars
- 1 beautiful free range chicken, quartered.
- 2 or 3 cloves of garlic.
- 2 large ripe tomatoes.
- 1 large green pepper.
- 1 large red pepper.
- 1 glass of cognac.
- 1 large onion
- sweet paprika
- Oil and salt.
- A nice clean free range chicken is taken and cut into pieces.
- Fried in a clay or glass pan with 2 or 3 cloves of unpeeled garlic, never metallic.
- When it is golden, it is sprinkled and salted with copious amounts of cognac, though not abundantly.
- Large pieces of ripe tomatoes, green and red peppers and onions are placed on it.
- Reduce the heat to a minimum and let it cook covered for an hour.
- The time will depend on the size, quality and age of the chicken.
- Uncover when soft, sprinkle with sweet paprika and increase the heat for a maximum of 5 minutes so that it loses its water.
- Let it rest for a short time and serve.
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