1 cup chopped onion
1 cup chopped celery
1/2 cup diced onion
1 clove garlic, minced
1 tablespoon olive oil
1 (4 ounce) can anchovy fillets, drained
1 pound chicken breast halves
1 tablespoon black olives
1 tablespoon molasses
1/2 cup tomato pulp
1/2 cup butter
1 (16 ounce) can lard
In a stockpot, combine onion, celery, onion, garlic, olive oil, anchovies, chicken and olives. Saute over medium heat for 5 minutes, stirring gently so that the oil does not split. Reduce heat and simmer for 4 hours.
While simmering, combine tomato pulp, butter, salt and pepper in a large bowl. Mix together and stir into the chicken mixture. Simmer for 10 minutes, stirring occasionally.
Add the lard and simmer until the lard has soaked into the mixture, about 15 minutes.
When the chicken is cooked, remove it from the stockpot and let cool in the refrigerator until it can be prepared.