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Ingredients
- 1 lrg Chicken, 3 1/2 to 4 pounds
- 4 Tbsp. Oil
- 4 ounce 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 c. Chicken stock
- 2 c. Tomato concasse
- 1 c. Black olives, oil cured
- 1 tsp Red chili flakes
- 1/2 tsp Cinnamon
Directions
- Cut chicken into 12 pcs and sprinkle with kosher salt. Chill 1 hour. Remove from refrigerator and pat dry.
- In a 14inch saute/fry pan, heat oil till just smoking. Brown pcs till dark golden, 4 to 5 at a time. Remove all chicken and add in salt pork cubes.
- Cook till golden and add in onions, garlic and peppers. SautJ till softened, about 4 to 5 min. Add in chicken stock and chicken pcs.
- Simmer 15 min till reduced by threequarters. Add in tomatoes, olives, chili flakes and cinnamon and cook 5 min. Season with salt and pepper and serve.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 630g | |
| Recipe makes 4 servings | |
| Calories 1530 | |
| Calories from Fat 1235 | 81% |
| Total Fat 137.29g | 172% |
| Saturated Fat 30.2g | 121% |
| Trans Fat 0.35g | |
| Cholesterol 256mg | 85% |
| Sodium 820mg | 34% |
| Potassium 910mg | 26% |
| Total Carbs 11.05g | 3% |
| Dietary Fiber 2.7g | 9% |
| Sugars 4.25g | 3% |
| Protein 61.59g | 99% |
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