Heat OLIVE OIL in heavy saucepan. Add ONIONS and saute until transparent. Add CHICKEN STOCK, dried ground YELLOW PEPPER (local hot pepper may be used instead), SALT and BLACK PEPPER.
Cook for 5 minutes. Add COOKED CHICKEN (whole chicken, cut into serving pieces) and BREAD-CRUMBS to thicken sauce.
Serve with boiled POTATOES. Top Chicken with juice of ONIONS and sliced fresh TOMATOES. Serves 4.
Cook for 5 minutes. Add COOKED CHICKEN (whole chicken, cut into serving pieces) and BREAD-CRUMBS to thicken sauce.
Serve with boiled POTATOES. Top Chicken with juice of ONIONS and sliced fresh TOMATOES. Serves 4.
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