1. Heat broiler to high. Place peppers onto a foil-lined baking sheet 6 inches from heat source. 2. Broil. 3. Turning freguently, until skins are charred on all side, about 10 minutes. 4. Transfer peppers to a bowl, cover with a towel. 5. Set aside to cool. 6. Peel and seed the peppers. Cut half of the peppers into a small dice; set aside. 7. Roughly chop remaining peppers; transfer to a blender. 8. Add tomatoes; blend to a coarse puree. Set aside. 9. Season chicken with paprika & pimentos, 1/2 teaspoons salt & pepper to taste; set aside. 10. Heat oil in a Dutch oven or deep skillet over medium heat; add chicken, skin side down; cook until brown on one side, about 6 minutes. 11. Turn; cook until brown on other side, about 5 more minutes. 12. Transfer chicken to a plate, set aside. 13. Add onion to pan drippings; cook stirring occasionally, until golden, about 5 minutes. 14. Add garlic and diced ham; cook; stirring about 2 minutes. 15. Add pepper-tomato puree; cook, stirring about 5 minutes. 16. Stir in diced red peppers. 17. Nestle chicken in tomato mixture. Cover pan tightly; reduce heat to medium low. 18. Cook until meat is no longer pink and juices run clear when a knife is inserted into the thickest part of the chicken about 15 minutes. 19. Meanwhile, place potatoes into a medium saucepan; cover with water. 20. season the water with the remaining 1/2 tsp of salt. 21. Heat to boil over medium-high heat; lower to medium. Cook until the tip of a knife inserts easily, 10 - 15 minutes. Drain; keep warm. 22. Remove chicken to a deep serving platter. Heat pan juices to a boil; reduce slightly, about 3 minutes. 23. Spoon pan juices around chicken; serve with potatoes. 24. Garnish with parsley, if using. ---------------------------------------------------------------------------
Nutrition
Ingredients
