Chicken Legs/Thighs/Necks. (Your may use any chicken parts you desire.)
½ Cup of Mr. Goudas Extra Virgin Olive Oil.
Onions and garlic.
Salt and Pepper to taste.
(Of course we need not remind you that Mr. Goudas has the best Black Pepper in the industry.)
1 Tbsp. of Mr. Goudas Trinidad Style Hot Sauce to enhance the flavour.
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Heat olive oil.
Fry chicken for a few minutes until light golden into a large casserole.
Add onions, and garlic.
Add 1 cup of water 1 can of chicken broth and 1 can of Mr. Goudas tomatoes.
Check the chicken to ensure that all liquid has not evaporated and the meat is slightly falling off the bone (approximately 30 minutes).
The instructions applies to Mr Goudas Goudatini, Pastitsioni, Spaghetti, Spaghettini, Linguini, Fusili, Ditali, Penne Rigate, Fettucinni, and Elbows.
This is one of Mr. Goudas’ personal recipes.
From the picture you can see one of the employees after finishing eating, with a slice of bread he absorbs anything left over on the plate.
When we asked him what he was doing, and because he is of Italian origin, he stated he is doing Scarpeta.
He jokingly and fondly remembers that during his childhood years after the war, in his mind the only part of the chicken his family ate, was the neck.
They could not afford to purchase legs, thighs and breast because his family was very, very poor!