PREPARATION
A pressure cooker is necessary to get the preparation time cut in half. First sauté the chicken with a cup of hot oil and then add the rest of the ingredients.

The bulbs of garlic should be whole. Only remove the surface skin and roots. With the pressure cooker it will be ready in 20 minutes after the valve begins turning, and in a regular pot the time would be around 50 minutes.

Eat it cold.


INGREDIENTS
1 sectioned chicken
1 lb of small onions
 9 oz medium ripe tomato cut in fourths
8 bulbs of garlic
5 oz of very small carrots cut in half lengthwise
2 cups of oil
1 cup of white vinegar
6 bay leaves tbsp of black pepper
Salt