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Chicken With Peppers and Olives, Basquestyle
1 lg Chicken; 3 1/2 to 4 pounds
4 tb Oil
4 oz Salt pork; in 3/4" cubes
2 Spanish onions; thinly sliced
12 Cloves garlic peeled; whole
2 Red bell peppers; in 1/2" strips
2 c Chicken stock
2 c Tomato concasse
1 c Black olives; oil cured
1 ts Red chili flakes
1/2 ts Cinnamon
Cut chicken into 12 pieces and sprinkle with kosher salt. Refrigerate 1 hour. Remove from refrigerator and pat dry.
In a 14inch saute pan, heat oil until just smoking. Brown pieces until dark golden brown, 4 to 5 at a time. Remove all chicken and add salt pork cubes. Cook until golden brown and add onions, garlic and peppers. SautJ until softened, about 4 to 5 minutes. Add chicken stock and chicken pieces. Simmer 15 minutes until reduced by threequarters. Add tomatoes, olives, chili flakes and cinnamon and cook 5 minutes. Season with salt and pepper and serve.
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