Chicken in Egurdouce

• 1 lb/450 g chicken meat, cubed
• 2 tbs lard

Simmer the chicken in water for 30 minutes, then drain, dry, toss in the lard until lightly coloured, then transfer to a pan.

Fry the onions in the same lard until pale golden brown and add to the pan with the other ingredients, and simmer for 10 minutes before serving.