Chicken with Peppers Tomatoes Onions and Spanish Ham Recipe

Recipe Category: Spanish

Ingredients

• ¼ cup spanish extra-virgin olive oil, plus 1 tablespoon
• 4 chicken legs, thighs and drumsticks separated
• salt to taste
• 2 cups diced spanish onions
• ½ cup diced green bell peppers
• ½ cup diced red bell peppers
• 2 tablespoons minced garlic
• 1 cup dry white wine
• ½ cup thinly sliced and diced jamon serrano (spanish cured ham)
• ½ teaspoon sweet pimenton (spanish smoked paprika)
• 2 cups plain canned tomato sauce
• 1 fresh rosemary sprig
• 1 bay leaf
• 2 cups flat mineral or filtered water

Method

1. Heat 1 tablespoon of the olive oil in a 12-quart pot over medium-high heat
2. Season the chicken pieces with salt
3. Working in batches, brown them on all sides
4. Transfer the chicken to a platter and set aside
5. Add ¼ cup olive oil to the same pot and, when the oil is hot, add the onions and peppers
6. Reduce the heat to low and cook slowly until the vegetables are dark golden brown, about 30 minutes
7. Add 1 tablespoon water if the onions start to burn
8. Add the garlic and cook for 5 more minutes
9. Add the white wine and cook until it evaporates, 4 to 5 minutes
10. Add the jamon and browned chicken pieces, as well as any juices that have collected, and cook for 5 more minutes
11. Stir in the pimenton, tomato sauce, rosemary, bay leaf, and the mineral water and simmer over low heat for 1 hour or until the meat starts to fall off the bone
12. Season to taste with salt before serving

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