Spanish Tenderloin

Carve poulard into eight pieces, rinse and pat dry with paper towels. Season with salt, bell pepper and paprika. Fry in hot oil on all sides. Remove from frying pan and set aside.

Blanch (scald) tomatoes with boiling hot water, remove skins and cut flesh into cubes. Peel and chop onions. Peel garlic clove and chop very finely. Rinse peppers and cut into strips. Cut the salami into strips as well. Roast everything in the frying fat of the poulade, stirring, for about 10 minutes. Add paradeis pulp and mix well. Put the poulard parts back into the pot and cook with the lid closed for about half an hour at medium heat.

Then cut the stuffed olives into slices. Add the hominy and black olives to the chicken, heat briefly and bring to the table.

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