Basque Chicken

Let's Cook

1. Step 1.

   Have ready: 3 ½ to 4 pounds bone-in chicken parts

2. Step 2.

   Heat in a Dutch oven over medium-high heat: 2 tablespoons olive oil

3. Step 3.

   Add the chicken in batches, without crowding, and cook, turning once, until golden, about 5 minutes each side. Transfer to a plate. Reduce the heat to medium and add to the fat in the pot: 1 medium onion, chopped; 2 red, yellow, or green bell peppers or 8 ounces Basque or Italian frying peppers, cut into ½-inch-wide strips; 4 small jalapeño peppers, seeded and cut into strips; 4 ounces cured ham (such as country ham, prosciutto, or serrano), cut into ½-inch dice; 6 garlic cloves, chopped; 1 ¼ teaspoons salt; ½ teaspoon black pepper

4. Step 4.

   Cook, stirring often, until the peppers are softened, about 10 minutes. Add: 2 pounds fresh tomatoes, chopped, or one 28-ounce can whole tomatoes, crushed

5. Step 5.

   Return the chicken pieces to the pot. Bring the liquid to a simmer, cover, reduce the heat to low to medium-low, and simmer gently until the chicken is cooked through and tender (the thighs should reach 175°F and the breasts about 160°F), about 45 minutes.

6. Step 6.

   Serve over: Cooked rice