1 Chicken of the Prat of some 2 kg
2 Cabeces of garlics
1 Leaf of laurel
Pit the chicken. Wrap as if it was a round cut and salar.
To continuation, the put in a cazuela with the oil, the tomato, the onion, the laurel and the garlics, and go it roasting. When it was roasted, the leave that it cool (better of a day for the another). Once cold, cut it in slices or in dice, the put in the cazuela and add the juice that previously will have gone through the Chinese.
Finally, heat the chicken. (Also it can serve it cold.)