This dish, which literally translates as “little food” is made of chicken meat and stewed carrots, onions, and tomatoes and it ́s served cold.
Cut the chicken into parts then wash it thoroughly.
Cook it in water seasoned with salt, bay leaves and black peppercorns.
Heat the oil in the skillet and stew the onions, previously cut lengthwise, and the grated carrots.
After the vegetables have softened, add a tablespoon of tomato paste and season with salt
and ground pepper.
Add a little chicken broth and stew for 2-3 minutes more.
Place the simmered chicken on a platter, roughly 3-4 pieces, depending on their size. Cover with 3-4 tablespoons of carrot-onion stew.
Leave it to cool and serve as an appetizer for your hungry guests.
0 servings