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Spanish   -   Oilasko Eskualdun (Poulet Basquaise)   adapted from The Basque Kitchen by Gerald Hirigoyen

  • 5 Pounds Chicken -- In Large Pieces
  • Flour -- For Dredging
  • 3 Tablespoons Olive Oil
  • 4 Ounces Pancetta -- Chopped
  • 1 Medium Onion -- Sliced
  • 2 Medium Red Bell Pepper -- Chopped
  • 10 Cloves Garlic -- Chopped
  • 2 Cans Tomatoes -- Chopped
  • 1/2 Teaspoon Thyme
  • 1/4 Cup Parsley -- Chopped
  • 1 Tablespoon Salt
  • 1/2 Teaspoon Pepper
  • 1 Teaspoon Paprika
Directions Dredge chicken in flour. Saute chicken and pancetta in oil until chicken is browned on both sides. Remove and set aside. Add onion, peppers, and garlic. Saute for 5 minutes. Add chicken and pancetta back in along with tomatoes, thyme, parsley, salt, pepper and paprika. Reduce heat to medium, Cover and simmer for 20 minutes. Serve with rice.
Serves 4
Time to Make 0:00

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