SPANISH CHICKEN AND PEPPERS
SALT AND FRESHLY GROUND BLACK PEPPER
1.5 KG CHICKEN PIECES
1 LARGE ONION
3 CLOVES GARLIC
1-2 SLICES BACON
1/2 CUP DRY WINE
2 BAY LEAVES
425 GRAM CAN TOMATOES
1 HOT RED CHILI, SEEDED AND CHOPPED
Season the chicken with salt and pepper. Brown the chicken on all sides
using a few tablespoons of olive oil. Halve capsicums and cut into strips. Saute
the capsicum, onion, garlic and bacon, stirring almost constantly over high heat until
softened about 5 minutes. Add the wine, then add the bay leaves, tomatoes and chili.
Then, add the browned chicken pieces. Bring to a boil and reduce heat to simmer.
Add a little water if sauce becomes too thick. Serve with diced potatoessauteed in
olive oil with rosemary.
Thanks to J. Passmore, The Thrifty Cook