Chicken With Peppers And Olives, Basquestyle
Description
This American dessert features Chicken, to 4 pounds, Oil, Salt pork, cut into 1/2inch. It delivers hearty, protein-packed satisfaction. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Cubes 2 Spanish onions, thinly Sliced 12 Cloves garlic, peeled, Whole 2 Red bell peppers,
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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
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Cut chicken into 12 pieces and
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sprinkle with kosher salt.
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Refrigerate 1 hour.
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Remove from refrigerator and pat dry.
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In a 14inch saute pan, heat oil until just smoking.
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Brown pieces until dark golden brown, 4 to 5 at a time.
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Remove all chicken and add salt pork cubes.
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Cook until golden brown and add onions, garlic and peppers.
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SautJ until softened, about 4 to 5 minutes.
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Add chicken stock and chicken pieces.
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Simmer 15 minutes until reduced by threequarters.
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Add tomatoes, olives, chili flakes and cinnamon and cook 5 minutes.
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Season with salt and pepper and serve.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 434.4kcal
- % Daily Value *
- Total Fat 32.0g50%
- Saturated Fat 8.1g41%
- Cholesterol 102.2mg35%
- Sodium 82.5mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 33.8g68%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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