4 chicken breasts
Oil
Vinegar (white)
Red onions
Bay leaves
Capers
Spanish olives

Boil chicken breast with bay leaves (2). While chicken is cooking, in a deep dish, slice onions (two large), add one cup oil, one cup vinegar, olives and capers. Once chicken is tender remove and let cool for 15 minutes. Remove chicken from bone and pull apart in slices. Let cool in refrigerator for a couple of hours. Serve cold.

Substitute chicken with small green bananas or cod fish.