Chicken With Peppers And Olives, Basquestyle
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Chicken With Peppers And Olives, Basquestyle
  Chicken    Peppers  
Last updated 6/12/2012 12:59:29 AM. Recipe ID 22456. Report a problem with this recipe.
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      Title: Chicken with peppers and olives, basquestyle
 Categories: Molto
      Yield: 4 Servings
 
      1 lg Chicken, 31/2 to 4 pounds
      4 tb Oil
      4 oz Salt pork, cut into 1/2inch
           Cubes
      2    Spanish onions, thinly
           Sliced
     12    Cloves garlic, peeled,
           Whole
      2    Red bell peppers, cut into
    1/2    Inch 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.
  
  Yield: 4 servings
  




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Recipe ID 22456 (Apr 03, 2005)

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