Summer Stew

Summer Stew

1. Make a broth with the chicken, chicken bones, and ham. Remove the foam and let boil until the hen is tender. You can shorten the time in the pressure cooker.
2. While the broth is cooking, make a fried tomato.
3. Wash and cut all the vegetables into rather large pieces. Peel the potatoes and cut them into pieces. Reserve covered with salted water.
4. When we have the broth done and the chicken tender, strain and remove the bones. Set aside the boneless chicken meat and cut into small pieces.
5. In the broth, put all the vegetables to cook for about twenty minutes until the potatoes are tender. It can be done in the pressure cooker.
6. Strain the vegetables into a colander and leave the broth in a soup tureen.
7. Heat four tablespoons of Molino de Izcar Extra Virgin Olive Oil in a deep frying pan and sauté the cooked vegetables. Add a grated tomato. Leave to cook until the liquids evaporate.
8. In a separate frying pan, sauté the chopped chicken with the fried tomato.
9. Serve in three rows: on one side the broth, then the vegetables, and finally the chicken with the tomato.

Recipe from the book El recetario de Baena. The traditional olive oil cuisine of María Victoria Ruiz de Prado. ISBN: 978-84-616-4514-5