Summer Chicken Stew
0,5 kg mushrooms, sliced
1kg roasted red peppers, peeled and chopped
150 g olives
Fry the chicken until golden and take out of the pot.
In the same pot put the sliced mushrooms after a little while add the olives and pre-baked, peeled and sliced peppers.
Fry another 8-10 minutes, pour a glass of water, seasoning with salt, pepper, cilantro, cardamom and tarragon, return the meat, cover and leave to
simmer over low heat until ready (30-40 minutes).
When done remove from heat and sprinkle with parsley.
Serve with mashed potatoes.