Basque Chicken

Directions

1. 1
   Rinse and pat dry the chicken parts.
2. 2
   Heat in a wide, heavy Dutch oven over med high heat until fragrant: 3 tbsp olive oil Lightly brown chicken.
3. 3
   Remove browned chicken to a plate.
4. 4
   Remove all but 3 tbsp of fat in pan.
5. 5
   Return chicken to pan.
6. 6
   Add to pan the bell peppers, jalapenos, ham, garlic, salt (and ground black pepper).
7. 7
   Place pan over low to med heat, cover tightly and cook at a quiet sizzle stirring often until the chiken is cooked through and the peppers are soft (about 45 min).
8. 8
   Meanwhile, prepare the sauce.
9. 9
   Heat in a large saucepan over me hi heat until fragrant: 2tbsp olive oil Add to saucepan: the onions (cook, stirring often until tender but not browned) Then add: tomatoes, 1/2 tsp salt, 1/2 tsp ground black pepper.
10. 10
    Bring to a boil, then reduce the heat to med.
11. 11
    Simmer, stirring often, until the sauce has thickened, about 20 min.
12. 12
    Serve chicken on top of cooked white rice; spoon sauce on top.