- 6
Ingredients
- 3 Tbsp. olive oil
- 9 boneless, skinless chicken thighs, cut in half
- 3/4 tsp. salt
- 3/4 tsp. freshly ground pepper
- 1 large onion, chopped (about 1 1/2 cups)
- 1 large garlic clove, chopped (about 1 1/2 tsp.)
- 3 red bell peppers, cut in 2 x 1/4-inch strips
- 1 red jalapeno, chopped (seeded and membranes removed, if desired)
- 2 ounces thinly sliced serrano ham or prosciutto, cut in 1/2-inch pieces (about 1/2 cup)
- One 14 1/2-ounce can diced tomatoes in juice
Preparation
Step 1
Heat 2 Tbsp. of the olive oil in a Dutch oven over medium-high heat. Saute the chicken in batches, seasoned with the salt and pepper, until browned, 3 to 4 minutes per side; remove. Add the remaining 1 Tbsp. olive oil; add the onion. Reduce the heat to medium-low; saute the onion until softened, 6 to 8 minutes. Add the garlic; saute until fragrant, 30 seconds to 1 minute. Add the red bell peppers and jalapeno; saute until beginning to soften, about 4 minutes. Add the serrano ham; stir to combine. Saute until the peppers are tender, 3 to 4 minutes. Stir in the tomatoes and their juice.
Return the chicken to the pan; stir to combine. Bring just to a boil; reduce the heat to low and simmer, covered, for 40 minutes. Remove the cover; stir and simmer for an additional 15 minutes to reduce and concentrate the released vegetable juices.
Make Ahead: Make the entire recipe ahead of time. Refrigerate, covered, until ready to reheat.
Serve With: Plenty of rice and a salad of mixed greens topped with toasted walnuts.