[columns_row width=”third-and-two-thirds”]
[column]Ingredients
- 1 large yellow onion, chopped
- 1 bunch celery, chopped
- 1 green bell pepper, chopped
- 2 Tbsp. lard
- 1 stewing hen, cut up
- Salt
- Black pepper
- 2 cloves garlic, chopped
In a stock pot, cook the onion, celery and bell pepper in 1 Tbsp. lard until they release all of their moisture and are mushy.
Liberally season chicken with salt and pepper and add with the remaining lard. Cook until browned on all sides.
Add garlic and just enough water to cover by one inch.
Bring to a boil and reduce heat to a simmer. Continue cooking until the water has reduced to a gravy and the chicken is tender.
[/column] [/columns_row]
