Chicken with Peppers and Olives, Basquestyle
| Yield: | 4 Servings |
| Categories: |
| 1 | lg | Chicken; 3 1/2 to 4 pounds |
| 4 | tb | Oil |
| 4 | oz | Salt pork; in 3/4" cubes |
| 2 | Spanish onions; thinly sliced | |
| 12 | Cloves garlic peeled; whole | |
| 2 | Red bell peppers; in 1/2" strips | |
| 2 | c | Chicken stock |
| 2 | c | Tomato concasse |
| 1 | c | Black olives; oil cured |
| 1 | ts | Red chili flakes |
| 1/2 | ts | Cinnamon |
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