Chicken with Red Peppers (Spain)


  • 2 tablespoons vegetable oil
  • 1 (3 to 3 1/2 pound) broiler-fryer chicken, cut up
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • 3 medium red bell peppers, cut into thin strips
  • 2 medium tomatoes, chopped
  • 1/2 cup chopped prosciutto (about 2 ounces)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper


  1. Heat oil in 12-inch skillet until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes; remove chicken.
  2. Cook and stir onion and garlic in oil until onion is tender.
  3. Stir in remaining ingredients. Heat to boiling; reduce heat.
  4. Return chicken to skillet. Simmer uncovered, turning chicken pieces occasionally, until thickest pieces of chicken are done, about 40 minutes.
  5. Remove chicken to warm platter; keep warm.
  6. Cook and stir sauce over medium heat until very thick, about 5 minutes; serve over chicken.
  7. Garnish with ripe or Kalamata olives if desired.

Yield: 6 servings