Serves: 8
Total Calories: 326

3/4 cup olive oil
3 (3 pound) whole chicken each cut into 8 pieces
1 pound red bell pepper cut into 1 inch dice
1 pound green bell pepper cut into 1 inch dice
1 pound onion cut into 1 inch dice
1 1/2 pounds Jambon de Paris
1 teaspoon crushed red pepper
6 pounds ripe tomatoes seeded and chopped
5 sprigs fresh thyme
3 bay leaves
salt and pepper to taste

In a large, heavy skillet, heat the oil over high heat. Add the chicken in three or four batches and cook until brown and crisp on all sides. Remove chicken to a platter and set aside. Pour off three-fourths of the fat from the skillet. Add bell peppers, onions, ham, and crushed red pepper to the skillet. Return to medium-low heat and cook for 10 minutes, stirring occasionally. Place skillet ingredients in a large Dutch oven, stir in the tomatoes, add the chicken, and bring to a boil. Reduce heat to medium. Add thyme, bay leaves, salt, and pepper and simmer, stirring often, until sauce thickens, about 30–40 minutes. Skim off excess fat from surface. Serve with white rice and warm, crispy French bread.

Nutritional Facts:

Serves: 8
Total Calories: 326
Calories from Fat: 186

More Recipes from the Taste of Broadway Cookbook:
Marinated Oven-Roasted Chicken with White Wine, Butter, and Lemon Sauce
Crispy Duck a l'Orange
Chicken Kiev
Pollo Manigua
Pollo Extremena
Poulet Basquaise
Chicken Tikka Marsala
Love Me Tenders with Honey Mustard Sauce
Chicken Catupiri
Chicken Hash