Chicken With Peppers And Olives, Basque-Style

Recipe Ingredients

1 tablespoon	15ml	Chicken - (3 1/2 to 4 lbs) (large)
		Kosher salt - to taste
4 tablespoons	60ml	Oil
4 oz	113g	Salt pork - cut 1/2" cubes
2		Spanish onions - thinly sliced
12		Garlic cloves - peeled, whole
2		Red bell peppers - cut 1/2" strips
2 cups	474ml	Chicken stock
2 cups	125g / 4.4oz	Tomato concasse
1 cup	237ml	Black olives, oil cured
1 teaspoon	5ml	Red chili flakes
1/2 teaspoon	2.5ml	Cinnamon
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Cut chicken into 12 pieces and sprinkle with kosher salt. Refrigerate 1 hour. Remove from refrigerator and pat dry.

In a 14-inch 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. Saute until softened, about 4 to 5 minutes. Add chicken stock and chicken pieces. Simmer 15 minutes until reduced by three-quarters. Add tomatoes, olives, chili flakes and cinnamon and cook 5 minutes. Season with salt and pepper and serve.

This recipe yields 4 servings.

Source:
MEDITERRANEAN MARIO with Mario Batali - (Show # ME-1A24) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.