Cullen's Basque Pepper Olives
1 lrg Chicken, 3 1/2 to 4 pounds
4 tbs Oil
4 oz Salt pork, in 3/4" cubes
2 x Spanish onions, thinly sliced
12 x Cloves garlic peeled, whole
2 x Red bell peppers, in 1/2" strips
2 cup Chicken stock
2 cup Tomatoes
1 cup Black olives, oil cured
1/2 cup green stuffed olives
1 tsp Red chili flakes
1/2 tsp Cinnamon
Method :
Cut chicken into 12 pieces and sprinkle with kosher salt. Refrigerate 1 hour.
Remove from refrigerator and pat dry.
In a 14 inch sauté 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. Saute until
softened, about 4 to 5 minutes. Add chicken stock and chicken pieces.
Simmer 15 minutes until reduced by three quarters. Add tomatoes, olives, chili
flakes and cinnamon and cook 5 minutes. Season with salt and pepper and serve.
Yield: 4 servings
1740
Capt.
Vitus Bering, Dane employed by
Russia
, discovers
Alaska
. Frederick II “the Great” crowned king of
Prussia.