Summary

Ingredients

• 2 chickens, each 800 g
• 2 cloves garlic
• Salt and pepper, whiter from the mill
• 30 g clarified butter
• 1 tablespoon oil (corn oil)
• 1 large onion (s)
• 1 tablespoon red wine vinegar
• 1 large bell pepper (s), green
• 1 chilli pepper (s), green
• 750 g tomato (s), strained (can)
• 30 g chocolate, bitter

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Instructions

1. Cut the chicken into 4 parts each, wash and dry. Peel the garlic and mash it with salt to make a paste. Rub the chicken pieces with it and pepper them vigorously.
2. Heat the clarified butter with oil in a large roasting pan and fry the chickens until golden brown. Lift out and fry the peeled, diced onion in the frying fat until translucent. Deglaze with vinegar and loosen the roast well.
3. At the same time, clean the bell pepper and chilli peppers, rinse them and dice them very finely. Bring the tomatoes to the boil in the roaster. Grate and stir in chocolate. Season the sauce with salt and pepper and cover the chicken in it for about 30 minutes.
4. There is also rice with red beans.