Chicken with chilindron

Ingredients for 4 servings:

• 1 ½ kg chicken(s), ready to cook
• salt and pepper
• ½ kg bell pepper(s)
• 250 g tomatoes, possibly from a can or package
• 1 chili pepper(s), red
• 1 onion(s)
• 2 garlic cloves
• 200 g ham (Serrano)
• 2 tbsp olive oil
• 125 ml chicken stock
• 1 tbsp parsley, chopped
• Paprika powder, sweet
• possibly flour, for binding

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Succulent chicken from Aragon with chili, peppers and ham

Wash the chicken, pat dry, and divide into 8 pieces. Season with salt, pepper, and paprika. Peel the bell peppers and tomatoes, cut into small pieces, finely chop the chili, onion, and garlic, and dice the ham. Heat oil in a large saucepan and fry the chicken pieces until golden brown on all sides. Remove from the pan and fry the ham, onion, garlic, bell pepper, tomato, and chili cubes in the frying fat. Pour in the chicken stock. Add the chicken pieces, simmer for 15-20 minutes, and season to taste. Sprinkle with chopped parsley. If you like, you can thicken the sauce with a little flour. Serve with rice and white bread.