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Chicken With Pimientos And Tomatoes Basque Style

  Onion 1 Large, chopped
  Garlic 1 Clove (5 gm), minced or mashed
  Tomatoes 4 Large, chopped
  Salt 3⁄4 Teaspoon
  Broth/Water/white wine 1⁄4 Cup (4 tbs)
  Olive oil/Salad oil 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm)
  Chicken pieces 6 Large (broiler-fryer pieces)
  Thinly sliced ham 1⁄2 Cup (8 tbs), cut into strips
  Chopped parsley 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste

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.

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Chicken With Pimientos And Tomatoes Basque Style Recipe