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Emilia-Romagna
 

Karni stoba

 

Chicken breast with olives
  • 600 GRAM BEEF FOR STEWING, cubed
  • 2 ONIONS, chopped
  • 1 SWEET RED PEPPER, in strips
  • 3 RED CHILI PEPPERS, chopped
  • 3 POTATOES, peeled and cubed
  • 100 GRAM TOMATO PUREE
  • 1/2 CUP VINEGAR
  • 2 CLOVES GARLIC, chopped
  • 2 TBSP SOY SAUCE
  • 2 CUPS BEEF STOCK
    •
 
  • 600 GRAM CHICKEN BREAST, sliced
  • 1 ONION, chopped
  • 2 SWEET PEPPERS, in strips
  • 100 GRAM OLIVES, halved
  • 1 CUP WHITE WINE
    •

Stir fry the onion, the garlic and the chili peppers 3 minutes; add the sweet pepper and stir fry three minutes more. Add the beef and fry until brown on all sides. Heat the stock and add it to the beef, as well as the vinegar and the tomato puree. Simmer for one and a half hour. Add the soy sauce and the potato cubes and simmer for half an hour more.

On 10 October 2010, the Netherlands Antilles was dissolved and Curacao became a constituent country of the Kingdom of the Netherlands. The flag stayed the same as before and 2 July is Flag Day. Click on culinary calendar for more links between cooking and history.

Fry the chicken breast slices 2 minutes on each side and take them out of the pan. Stir fry the peppers and the onion 3 minutes, add the olives and simmer for 15 minutes. Add the wine and pepper and salt to taste and bring this to the boil. Add the chicken and simmer for 15 minutes. Put the chicken on plates, reduce the sauce a little on high heat and pour it over the chicken.