Spanish Chicken with Red Peppers

Spanish Chicken with Red Peppers



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



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

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