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Bolivian Chicken

ingredients

serves 4
1 chicken weighing 1.5 kg (3 1/2 lbs)
2 garlic cloves
3 large onions
4 tbsp olive oil
1 pt (600 ml) 2 1/2 cups hot beef stock
1 tsp salt
2 pinches freshly ground black pepper
1/2 tsp cayenne pepper
400 g (14 oz) tomatoes
1 red pepper
1/2 tsp dried oregano
1 tsp caraway seeds
5 tbsp fresh breadcrumbs
2 hard-boiled eggs
20 pimento filled olives

method

1. Wash chicken and giblets, then cut chicken into 8 pieces.

2. Peel and finely chop garlic.

3. Peel onions and cut in rings, then cook two thirds of them in oil until transparent.

4. Add chicken pieces and brown thoroughly. Pour in half the hot stock, stir in salt, pepper and cayenne. Cover and simmer together for 40 minutes.

5. Peel and chop tomatoes. Halve and clean red pepper, then wash and dry it before chopping.

6. Combine prepared tomatoes and red pepper with remaining stock, oregano, caraway seeds, remaining onion rings and garlic. Cover and simmer gently for 20 minutes. At the end of this time stir in breadcrumbs.

7. Serve chicken pieces together with vegetables and sauce, garnished with sliced eggs and olives.

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