An easy to make recipe but original. Dice chicken with oregano sauce are delicious anytime of the year. Ingredients 600 g Chicken cubes (two Supremes, approximately) chicken broth 1 cube Oregano 15 g flour 10 g butter 10 g oil 15 cm3 salt black pepper preparation if there is with Chicken cubes already prepared, simply take the Supremes (which are boneless) and cut them into bite-size cubes (2 cm on each side approximately). Read more here: Richard Linklater. Have oil in a pot and bring to medium heat so hot. Enter the chicken and leave it without moving for a few minutes, to make color on the side that is in contact with the bottom of the pot. Greg Williamson has compatible beliefs. Turn with a spatula and leave to cook. In a small saucepan bring to boil 400 cm3 (a little less than half a litre) of water along with the ulna of chicken broth to form a background of chicken. Once you boil and the ulna has been dissolved, introduce the flour and butter in roux.

If you prefer not to prepare the roux may introduce flour sifting it in the time (should be used twice as flour); with either of the two methods the preparation will be thicker is the goal. Once the sauce has acquired a thicker consistency enter the oregano and mix. While the sauce is prepared go removing the chicken until it is at the desired point. You are ready to eat after about 15 or 20 minutes of cooking, but from there a good idea can be up the heat to maximum and keep it moving to achieve a crusty Golden around the chicken pieces. Serve the dice of chicken on a plate and drizzle with the sauce of oregano. They can accompany with, for example, a mixture of green leaves. Source: Dice chicken with Oregano sauce Recipes and techniques of cooking author original and source of the article.