Recipe for cooking chicken with red peppers

Recipes from Spain and Portugal :: Spanish and Portuguese Main Dish Poultry

2 Tbsp. canola (or other vegetable) oil
1 (3 to 3 1/2 pound) broiler-fryer chicken, cut up
1 med. onion, chopped
1 clove garlic, chopped
3 med. red bell peppers, cut into thin strips
2 med. tomatoes, chopped
1/2 c. chopped prosciutto (about 2 oz.)
1 tsp. salt
1/4 tsp. pepper

Heat oil in 12-in. skillet until hot. Cook chicken over med. heat until brown on every side, about 15 mins.; remove chicken. Cook and stir onion and garlic in oil until onion is tender.

Stir in remaining ingredients. Heat to boiling; reduce heat. Return chicken to skillet. Simmer uncovered or without a lid, turning chicken pieces occasionally, until thickest pieces of chicken are done, about 40 mins.

Remove chicken to warm platter; keep warm. Cook and stir sauce over med. heat until very thick, about 5 mins.; serve over chicken. Garnish with ripe or Kalamata olives if desired.

Yields 6 servings.