This Spanish dish is translated as Sautéed Chicken with Peppers, Tomatoes and Olives and serves 4
- 6-8 pieces of chicken
- freshly ground black pepper
- 3 tablespoons olive oil
- 2 large onions cut into strips
- 1 teaspoon finely chopped garlic
- 3 small sweet red or green peppers, seeded and cut into 1cm strips
- 60g finely chopped lean smoked ham
- 6 medium-sized tomatoes, peeled, seeded and finely chopped
- 6 stoned black olives, cut in half
- 6 stoned green olives, cut in half
- Sprinkle salt and a few grindings of pepper liberally over the chicken pieces.
- Heat the oil over a moderate heat in a large, heavy frying pan until a light haze forms above it and brown the chicken a few pieces at a time, starting them skin down and turning them carefully. Regulate the heat so that the chicken browns quickly and evenly without burning. As the pieces become a rich brown, transfer them to a plate.
- Add the garlic, peppers and ham to the pan and cook for 8-10 minutes, stirring frequently over a moderate heat, until the vegetables are soft.
- Add the tomatoes, raise the heat and cook briskly until most of the liquid in the pan has evaporated.
- Return the chicken to the pan and coat them evenly with the sauce. Cover tightly and simmer over a low heat for about 25-30 minutes until the chicken is tender. Stir in the olives for seasoning and serve.