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

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