| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Basque |
|
4 |
Servings |
INGREDIENTS
| 1 |
lg |
Chicken; 3 1/2 to 4 pounds |
| 4 |
tb |
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 |
ts |
Red chili flakes |
| 1/2 |
ts |
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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