Portuguese Chicken Stew

For the Portuguese chicken stew, divide the chicken without skin into smaller pieces and rub with salt and pepper, fry in light butter and oil until brown all over and remove. Fry diced onion and garlic in the frying fat.

Cut bell bell pepper and mix with paradeis pulp, olives, paprika powder and thyme.

Return chicken to saucepan, pour clear soup and wine, add paprika mixture and simmer until meat is cooked.

Thicken Portuguese chicken stew with cornstarch or flour.

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