Chicken With Pimientos And Tomatoes Basque Style
|Onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), minced or mashed|
|Tomatoes||4 Large, chopped|
|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)|
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.