| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Basque | 4 | Servings | |
INGREDIENTS
| 1 | Chicken, 3 1/2 to 4 pounds | |
| 4 | T | Oil |
| 4 | oz | Salt pork, in 3/4" cubes |
| 2 | Spanish onions, thinly | |
| sliced | ||
| 12 | Cloves garlic peeled, whole | |
| 2 | Red bell peppers, in 1/2" | |
| strips | ||
| 2 | c | Chicken stock |
| 2 | c | Tomato concasse |
| 1 | c | Black olives, oil cured |
| 1 | t | Red chili flakes |
| 1/2 | t | Cinnamon |
INSTRUCTIONS
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 NOTES : Recipes Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A24 Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Feb 12, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 393
Calories From Fat: 343
Total Fat: 38.3g
Cholesterol: 28mg
Sodium: 939.1mg
Potassium: 183.5mg
Carbohydrates: 7.5g
Fiber: <1g
Sugar: 2g
Protein: 5g