Preparation info
  • Serves

    8 to 10

    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


For the Filling

  • 2 lb. frying chickens, cut into serving pieces
  • Lemon juice
  • Salt, freshly ground pepper


Pat the chicken pieces dry, rub with lemon juice and season to taste with salt and pepper. Heat the oil in a large, heavy frying pan and sauté the chicken pieces until golden. Lift out and set aside. Add the onions and green peppers to the frying pan and sauté until the onion is tender but not browned. Add the tomatoes, paprika, and bay leaf. Season to taste with salt and pepper, stir to mix we