Description
A wonderful fall or winter hot meal. Sure to satisfy the hungriest of appetites in your family.
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Directions
Heat the olive oil in a large heavy Dutch oven over medium to high heat until fragrant. Lightly brown the chicken and then add the rest of the ingredients (for the chicken) to the pan. Place the pan over low to med. heat, cover tightly and cook at a quiet sizzle, stirring often, until the chicken is through and the peppers are soft, about 45 min. to 1 hr. Cooking on a low heat is the key to tender chicken.
Add the olive oil to a large saucepan over medium to high heat until fragrant and then add the rest of the sauce ingredients. Bring to a boil, then reduce the heat to medium. Simmer stirring often, until the sauce has thickened, about 20 to 30 minutes. Season the chicken and the sauce with salt and pepper to taste. Serve with rice, approximately 4 people.
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Ingredients
 Chicken
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Salt and pepper
3 ½ to 4 lbs chicken parts
3 Tbsp. olive oil
2 lbs. red and/or yellow bell peppers cut into ½ in. strips
4 sm. fresh jalapenos peppers, seed and minced
8 oz. thick sliced ham cut into ½ In. squares
¼ C. chopped garlic (about 12 cloves)
¾ tsp. salt
½ tsp. ground black pepper
Sauce
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2 Tbsp. olive oil
2-3 C. chopped onions
2 lbs. fresh tomatoes, peeled, seeded, and chopped, or one 28 oz. can of whole tomatoes with juice seeded and crushed
½ tsp. salt
½ tsp. pepper
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