Chicken Basque Style
| Yield: | 1 Servings |
| Categories: | Chicken, Basque |
| 2 | md | Green bell peppers |
| 2 | md | Red bell peppers |
| 2 | lg | Onions; peeled, finely |
| Chopped | ||
| 5 | cl | Garlic; peeled and smashed |
| 2 | oz | Rendered chicken fat |
| 2 | oz | Pork belly; skin removed or |
| Pancetta, cut into 1/2" | ||
| Cubes | ||
| 4 | sm | Hot peppers; or |
| 6 | Jalapenos | |
| 2 1/4 | lb | Ripe tomatoes; cored and cut |
| Into 1" chunks | ||
| 5 | lb | Chicken, cut into serving |
| Pieces with back, neck and | ||
| Wing tips reserved for | ||
| Stock | ||
| ;s&p | ||
| 2 | Bay leaves | |
| 1 | Fresh thyme sprig |
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