From The Cooking of Spain and Portugal, modified
Serves 4
Ingredients
2 1/2 to 3 pounds chicken pieces
salt
freshly ground black pepper
1/4 cup olive oil
2 large onions, cut lengthwise in half, then into 1/4-inch-wide strips
1 teaspoon finely chopped garlic
3 small red or green bell peppers, seeded, deribbed, and cut lengthwise into
1/4-inch-wide strips
4 strips bacon, chopped and fried briefly (or 1/2 cup finely chopped lean smoked
ham)
6 medium-sized tomatoes, peeled, seeded, and finely chopped
6 pitted black olives, cut in half (or more to taste)
6 pitted green olives, cut in half (or more to taste)
Directions
Pat the chicken dry with paper towels and season 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. 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 turn a rich brown, transfer them to a plate.
Add the onions, garlic, peppers and bacon to the fat remaining in the skillet.
Stirring frequently, cook for 8 to 10 minutes over moderate heat until the vegetables
are soft but not brown. 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. 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.
