Chicken With Peppers And Olives, Basquestyle

Recipe Ingredients

1		Chicken - 3 1/2 to 4 pounds (large)
4 tablespoons	60ml	Oil
4 oz	113g	Salt pork - in 3/4" cubes
2		Spanish onions - thinly sliced
12		Garlic peeled - whole
2		Red bell peppers - in 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

Recipe 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.

Source:
MEDITERRANEAN MARIO #ME1A24

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