Basque Chicken
- 3 1/2 - 4 lbs chicken parts
- 5 tablespoons olive oil
- 2 lbs red bell peppers, and or 2 lbs yellow bell peppers (cut into 1/2 inch strips)
- 4 small fresh jalapeno peppers, seeded and minced
- 4 slices ham, cut into 1/2 in squares (2oz slices)
- 1/4 cup chopped garlic (about 12 cloves)
- salt
- ground black pepper
- 2 -3 cups chopped onions
- 1 lbs fresh tomatoes, peeled seeded and chopped or (38 ounce) can whole tomatoes, with juice,seeded and crushed
- 4 -6 cups cooked white rice
- Rinse and pat dry the chicken parts.
- Heat in a wide, heavy Dutch oven over med high heat until fragrant: 3 tbsp olive oil Lightly brown chicken.
- Remove browned chicken to a plate.
- Remove all but 3 tbsp of fat in pan.
- Return chicken to pan.
- Add to pan the bell peppers, jalapenos, ham, garlic, salt (and ground black pepper).
- Place pan over low to med heat, cover tightly and cook at a quiet sizzle stirring often until the chiken is cooked through and the peppers are soft (about 45 min).
- Meanwhile, prepare the sauce.
- Heat in a large saucepan over me hi heat until fragrant: 2tbsp olive oil Add to saucepan: the onions (cook, stirring often until tender but not browned) Then add: tomatoes, 1/2 tsp salt, 1/2 tsp ground black pepper.
- Bring to a boil, then reduce the heat to med.
- Simmer, stirring often, until the sauce has thickened, about 20 min.
- Serve chicken on top of cooked white rice; spoon sauce on top.
chicken, olive oil, red bell peppers, jalapeno peppers, ham, garlic, salt, ground black pepper, onions, tomatoes, white rice
Taken from www.food.com/recipe/basque-chicken-65682 (may not work)