Recipe By: Time-Life Cookbook Series "The Cooking of Spain and Portugal"
1 3-pound fryer-broiler chicken -- cut in 8 pieces
Salt and pepper to taste
1/4 cup olive oil
2 large onions, halved lengthwise -- cut in 1/4" strips
1 teaspoon minced garlic
3 small sweet red or green peppers -- cut in 1/4" strips
1/2 cup chopped serrano ham or other smoked ham
6 medium tomatoes, peeled, seeded -- finely chopped
6 pitted black olives -- halved
6 pitted green olives -- halved
Wash chicken pices thoroughly under cold running water; pat dry with paper towels and sprinkle liberally with salt and pepper to taste. In a heavy 12" skillet, heat oil over medium heat until a light haze forms above it; brown chicken pieces in the hot oil, a few pieces at a time on both sides until dark golden, removing them to a plate.
Add onions, garlic, peppers and ham to skillet; cook 8-10 minutes, stirring frequently, until vegetables are soft but not browned. Add tomatoes; increase heat and cook briskly until most of the liquid is evaporated and sauce has thickened to coat a spoon. Return chicken to the pan, turning to coat well; lower heat and cover tightly; simmer 25-30 minutes or until chicken is tender but not falling apart. Stir in the olives; taste for seasoning and adjust if needed. Transfer mixture to a large serving bowl or deep platter; serve at once.
Copyright © 2003 Carol Stevens, Shaboom's Kitchen, All Rights Reserved