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[ history ]

Oilasko Eskualdun (Poulet Basquaise)

Ingredients
5 Pounds Chicken -- In Large Pieces
Flour -- For Dredging
3 Tablespoons Olive Oil
4 Ounces Pancetta -- Chopped
1 Medium Onion -- Sliced
2 Medium Red Bell Pepper -- Chopped
10 Cloves Garlic -- Chopped
2 Cans Tomatoes -- Chopped
1/2 Teaspoon Thyme
1/4 Cup Parsley -- Chopped
1 Tablespoon Salt
1/2 Teaspoon Pepper
1 Teaspoon Paprika

Directions
Dredge chicken in flour. Saute chicken and pancetta in oil until chicken is browned on both sides. Remove and set aside. Add onion, peppers, and garlic. Saute for 5 minutes. Add chicken and pancetta back in along with tomatoes, thyme, parsley, salt, pepper and paprika. Reduce heat to medium, Cover and simmer for 20 minutes. Serve with rice.

Recipe submitted by Jim Catanich

[ history ]

Albondigas Con Aceitunas

Ingredients
1 Pound Chorizo
1 Pound Ground Beef
5 Cloves Garlic -- finely chopped
2 Tablespoons Parsley -- finely chopped
2 Large Eggs
Salt And Pepper -- to taste
1 Cup Flour
2 Cups Olive Oil
1 Large Onion -- finely chopped
2 Large Tomatoes -- finely chopped
1 Small Dried Red Pepper
1 Small Cinnamon Stick
1 Teaspoon Paprika
2 Cups Stock -- or water
2 Cups Pitted Green Olives

Directions

Mix ground beef with chorizo meat, garlic, parsley and eggs. Add salt and pepper. Form into meatballs about the size of walnuts. Coat evenly with flour then reserve 1/3 cup flour and discard the rest. Fry the meatballs in the oil until evenly browned. Remove with a slotted spoon and set aside. Transfer 1/2 cup of oil to a skillet and fry the onion until golden. Sprinkle flour evenly over the onions and cook until lightly browned. Add tomato, the pepper, cinnamon stick and paprika. Cook for 5 minutes. Add stock and bring to a boil. Simmer for 5 minutes. Add meatballs and olives, partially cover and simmer for 30 minutes.

Recipe submitted by Jim Catanich