Basque Chicken

• chicken parts3 1⁄2 - 4 lbs
• olive oil↗5 tablespoons
• red bell peppers↗2 lbs

  and or 2 lbs yellow bell peppers (cut into 1/2 inch strips)

• jalapeno peppers↗4 small fresh

  seeded and minced

• ham↗4 slices

  cut into 1/2 in squares (2oz slices)

• garlic1⁄4 cup

  chopped (about 12 cloves)

• salt↗
• ground black pepper↗
• onions2 -3 cups

  chopped

• fresh tomatoes↗1 lbs

  peeled seeded and chopped or (38 ounce) can whole tomatoes, with juice,seeded and crushed

• cooked white rice↗4 -6 cups

Step-by-step instructions

1. 1

   Rinse and pat dry the chicken parts.

2. 2

   Heat in a wide, heavy Dutch oven over med high heat until fragrant: 3 tbsp olive oil Lightly brown chicken.

3. 3

   Remove browned chicken to a plate.

4. 4

   Remove all but 3 tbsp of fat in pan.

5. 5

   Return chicken to pan.

6. 6

   Add to pan the bell peppers, jalapenos, ham, garlic, salt (and ground black pepper).

7. 7

   Place pan over low to med heat, cover tightly and cook at a quiet sizzle stirring often until the chiken is cooked through and the peppers are soft (about 45 min).

8. 8

   Meanwhile, prepare the sauce.

9. 9

   Heat in a large saucepan over me hi heat until fragrant: 2tbsp olive oil Add to saucepan: the onions (cook, stirring often until tender but not browned) Then add: tomatoes, 1/2 tsp salt, 1/2 tsp ground black pepper.

10. 10

    Bring to a boil, then reduce the heat to med.

11. 11

    Simmer, stirring often, until the sauce has thickened, about 20 min.

12. 12

    Serve chicken on top of cooked white rice; spoon sauce on top.