Preheat the grill to high. Halve the peppers and cook under the grill for 20 minutes.
Place the peppers in a bowl, cover with cling film and leave to cool. When cooled, deseed and peel the vegetables then cut into slices.
Heat the oil in a large pan and cook the garlic for a minute. Remove and reserve. Add the chicken and ham to the pan and cook until the chicken is golden brown. Add the tomatoes, wine, reserved garlic and the sliced peppers. Cover and cook over a low heat for 45 minutes or until the chicken is cooked. Serve with rice and green beans.
When i read this recipe, I was drooling.
The only thing missing for a true Spanish touch, I thought, was capers and olives - both black and green.
Boy was I right ! This is a keeper !
31 Oct 2011
(Review from Allrecipes AU | NZ)