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Sauteed Chicken With Peppers, Tomatoes And Olives
(Pollo A La Chilindron)
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| What You Need: |
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A 2½-to 3-pound chicken, cut into 6 to 8 serving pieces
Salt
Freshly ground black pepper
¼ cup olive oil
2 large onions, cut lengthwise in half, then into ¼-inch-widestrips
1 teaspoon finely chopped garlic
3 small sweet red or green peppers, seeded, deribbed, and cut lengthwise into ¼-inch-widestrips
½ cup finely chopped lean smoked ham
6 medium-sized tomatoes, peeled, seeded and finely chopped (see Huevos a la Flamenca)
6 pitted black olives, cut in half
6 pitted green olives, cut in half
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| How To Cook: |
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1. Pat the chicken pieces dry with paper towels and sprinkle them liberally with salt and a few grindings of pepper. In a heavy 10- to 12-inch skillet, heat the oil over moderate heat until a light haze forms above it.
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2. Brown the chicken a few pieces at a time, starting them skin side down and turning them with tongs. Regulate the heat so that the chicken colors quickly and evenly without burning. As the pieces become a rich brown, transfer them to a plate.
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3. Add the onions, garlic, peppers and ham to the fat remaining in the skillet. Stirring frequently, cook for 8 to 10minutes over moderate heat until the vegetables are soft but not brown.
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4. Add the tomatoes, raise the heat and cook briskly until most of the liquid in the pan evaporates and the mixture is thick enough to hold its shape lightly in a spoon. Return the chicken to the skillet, turning the pieces about with a spoon to coat them evenly with the sauce.
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5. Then cover tightly and simmer over low heat for 25 to 30 minutes, or until the chicken is tender but not falling apart. Stir in the olives and taste for seasoning. Transfer the entire contents of the skillet to a heated serving bowl or deep platter and serve at once.
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