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Yerith

Yerith González
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Recipe of Chicken with olives
Recipe

Chicken with olives

45 mins
Low
36
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This recipe is an inheritance that I received from my mom, it is a delicious composition based on chicken and vegetables with that touch of home and warmth that one always looks for in a dish.
Learn more about Yerith González

Ingredients

4 portions
  • 12 chicken thighs
  • 2 potatoes, (big)
  • 2 carrots
  • 1/2 onions, big
  • 2 tomatoes, (big)
  • 1 cup olive, drained
  • 1 rod celery, big
  • 2 tablespoons chicken bouillon
  • 1 tablespoon vegetal oil
  • 2 pinches salt
  • 1 pinch black pepper

Preparation

Heat the oil in a pan.
Season the chicken and add it to the pan when the oil is hot.
While this is cooking, add to the blender: tomatoes, onion, garlic, celery, broth and a little water (only to help the blender to mix).
Cut the potato and carrot into cubes, and add to the chicken, along with the olives.
Stir a little and add the blender mixture, reapply the seasoning and let cook to taste.

PRESENTATION

Serve a portion of white rice, next to a portion of the chicken, and bathe it with a little of the juice of the recipe.

TIPS

- If the tomato sauce releases a bit of acidity, add a pinch of sugar. - The solidity of the chicken and vegetables and a little thick liquid at the bottom of the pan should be left mostly, this caused by the liquified mixture and the juice.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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