There are lots of ways to prepare a stew, and in NOA many of them have the name of picquant (very spicy). The one that contains chicken is typical and is prepared in restaurants as well as at homes, full of local seasonings.
for 5 persons
| 1 unit | CHICKEN (2 ½ kg. approximately.) |
| 3 units | ONION (medium-sized) |
| 4 units | TOMATO |
| 1 cup | PEAS (peeled) |
| 2 spoonfuls | PARSLEY |
| 1/2 teaspoon | GRINDED BLACK PEPPER |
| 1 unit | LOCOTO |
| 2 spoonfuls | SUNFLOWER OIL |
| 2 cups of 250 cc. | BROTH |
| 3 units | GARLIC |
| 1 spoonful | SALT |
In a pot place the chicken boned and the rest of the ingredients sliced in small cubes. Add the broth which must completely cover all the ingredients. Let cook at high heat till it boils, and then at low heat for at least one and a half hour till chicken gets very smooth. Stir once in a while. If while cooking the juice has diminish a lot, increase with a little bit more of broth, so that it will be juicy when served. Finally put parsley over the chicken picquant.
One of the typical northern plates is stews and pastry, synonym of homemade cooking. Generally they are made with chicken. A cover with a layer of cayote (local sweet), black sugar and meringue, can be added. This is commonly served in weddings.
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