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“This is a taste sensation!”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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