You may also like
Categories:
chicken thighs bay leaves rosemary jalapenos mixed mediterranean olive capers anchovy paste onion garlic nuts basil olive oil chicken
Viewed: 70 - Published at: 3 years agoIngredients
- 4 lbs skinless chicken thighs
- 2 bay leaves
- 1 sprig rosemary
- 2 jalapenos (seeded)
- 12 cup mixed mediterranean olive (pitted)
- 4 ounces capers (drained, rinsed)
- 2 tablespoons anchovy paste
- 12 cup onion (wedged)
- 1 garlic clove (peeled)
- 14 cup pine nuts
- 12 teaspoon dried basil
- 2 tablespoons olive oil
- 14 cup chicken stock
Method
- In a pot combine the chicken, bay leaves and rosemary.
- Cover with water.
- Bring to a boil.
- Reduce.
- Cover.
- Simmer 20 minutes.
- Drain.
- Let cool.
- Remove meat from bones.
- Shred.
- Set aside.
- Puree the jalapenos, olives, capers, anchovy paste, onion, garlic, pine nuts and basil.
- Heat oil in a skillet.
- Add chicken.
- Brown well.
- Stir in puree and stock.
- Bring to a boil.
- Reduce.
- Simmer 10 minutes.
