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 Spanish - Oilasko Eskualdun (Poulet Basquaise)
adapted from The Basque Kitchen by Gerald Hirigoyen
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Description
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Ingredients
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- 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
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Directions
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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.
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Serves
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4
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Time to Make
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0:00
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