Para el Relleno

Name: Para el Relleno
Yield: Serves 8 to 10
Cuisine: Americas
Ingredients: 2 tinned pimentos, chopped; Lemon juice; 2 hard-boiled eggs, sliced; 2 teaspoons capers; 2 tablespoons chopped, pitted green olives; Bay leaf; 2 2½ lb. frying chickens, cut into serving pieces; 1 teaspoon Spanish (hot) paprika; 1 pound tomatoes,* peeled and chopped; 2 green bell peppers, seeded and chopped; 3 medium onions, finely chopped; 3 tablespoons olive oil; Salt, freshly ground pepper

Preparation info

Serves
8 to 10

Difficulty
Easy

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

Ingredients

For the Filling

2 2½ lb. frying chickens, cut into serving pieces
Lemon juice
Salt, freshly ground pepper

Americas
Starter
Gluten-free
Caribbean

Method

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