Chicken With Pimientos And Tomatoes Basque Style Recipe
Ingredients
| 1 medium-large onion, chopped | ||
| Garlic | 1 Clove (5gm), mashed | |
| 4 medium-large tomatoes, chopped | ||
| Salt | 3/4 Teaspoon | |
| 1/4 cup broth, water, or white wine | ||
| 1/2 cup olive oil or salad oil | ||
| Garlic | 1 Clove (5gm) | |
| Fryer chicken | 6 Large | |
| 1/2 cup thinly sliced ham, cut in strips | ||
| Pimientos | 1 Can (10oz) | |
| Parsley | 1/4 Cup (16 tbs), finely chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cook the onion, minced garlic, tomatoes, salt, broth, and 1/4 cup of the oil in a covered pan over low heat until the tomatoes are completely done, 30 to 40 minutes.
Press through a wire strainer.
Heat the remaining 1/4, cup oil with the whole garlic.
Season the chicken pieces with salt and pepper.
Saute the chicken in heated oil until it is a light golden brown on all sides.
Add the ham and cook about 5 minutes.
Add the pimiento and the parsley.
Pour over the pureed tomato sauce; cover and simmer until the chicken is tender.
Press through a wire strainer.
Heat the remaining 1/4, cup oil with the whole garlic.
Season the chicken pieces with salt and pepper.
Saute the chicken in heated oil until it is a light golden brown on all sides.
Add the ham and cook about 5 minutes.
Add the pimiento and the parsley.
Pour over the pureed tomato sauce; cover and simmer until the chicken is tender.
Chef
