Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 3½-4 lb. chicken, cut into serving pieces
  • 1 lb. pork, cut into 1-inch cubes
  • Salt, freshly


Season the chicken pieces and the pork with salt, pepper, fresh hot pepper, onion, chives, thyme, tomato and sugar, and allow to stand for several hours or overnight in the refrigerator. Scrape off and reserve seasonings. Heat the oil in a large, covered frying pan and sauté the chicken and pork until golden brown. Add the reserved seasonings, pour in enough water to barely cover the meat, cove