Chicken with peppers and olives, basquestyle
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Chicken, 31/2 to 4 pounds |
| 4 | tablespoons | Oil |
| 4 | ounces | Salt pork, cut into 1/2inch |
| Cubes | ||
| 2 | Spanish onions, thinly | |
| Sliced | ||
| 12 | Cloves garlic, peeled, | |
| Whole | ||
| 2 | Red bell peppers, cut into | |
| ½ | Inch strips | |
| 2 | cups | Chicken stock |
| 2 | cups | Tomato concasse |
| 1 | cup | Black olives, oil cured |
| 1 | teaspoon | Red chili flakes |
| ½ | teaspoon | Cinnamon |
Directions
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.
Yield: 4 servings
MEDITERRANEAN MARIO SHOW #ME1A24