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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a taste sensation! Ingredients:
4 lbs skinless chicken thighs |
2 bay leaves |
1 sprig rosemary |
2 jalapenos (seeded) |
1/2 cup mixed mediterranean olive (pitted) |
4 ounces capers (drained, rinsed) |
2 tablespoons anchovy paste |
1/2 cup onion (wedged) |
1 garlic clove (peeled) |
1/4 cup pine nuts |
1/2 teaspoon dried basil |
2 tablespoons olive oil |
1/4 cup chicken stock |
Directions:
1. In a pot combine the chicken, bay leaves and rosemary. Cover with water. Bring to a boil.
2. Reduce. Cover. Simmer 20 minutes. Drain. Let cool. Remove meat from bones. Shred. Set aside.
3. Puree the jalapenos, olives, capers, anchovy paste, onion, garlic, pine nuts and basil.
4. Heat oil in a skillet.
5. Add chicken. Brown well.
6. Stir in puree and stock. Bring to a boil. Reduce. Simmer 10 minutes.
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