Peruvian Recipe Blogging
Chicken Stew Creole
1 chicken 3 ½ Ibs
1 tablespoon of oil
1 oz of butter
Salt, garlic, ground black pepper (to taste),
1 heaped tablespoon Oregano
4 oz of streaky bacon
1 large tin of tomato
½ bottle of sweet wine
Chicken stock
1 oz sultanas
1 oz almonds
1 oz vinegar
4 oz mushrooms
Simmer the chicken in a saucepan with enough water to cover. When cooked, cool bone and cut into bitesize pieces. Melt the fats in a pan add the diced bacon, salt, pepper, oregano & chopped onion and fry until the onion is soft. Mix in 1 tablespoon of flour then add tomatoes, wine & stock. Simmer for 15 mins, add vinegar, almonds (blanched and split), sultanas and chopped mushrooms. Simmer until mushrooms are soft (a few mins only). Add the chicken and serve hot with rice & salad.
Labels: Chicken Stew Creole, Recipe Blogging
