Church Chicken With Peppers & Tomatoes
4
chicken legs (3lb-1.5kg)
Salt & pepper
1 tb olive oil
2
onions thickly sliced
2 sweet peppers-1/4" strips
1/4 lb
minced smoked ham
2 cloves minced garlic
1 can tomatoes
(undrained)
4 potatoes (peeled & cut 1" cubes)
1 tsp
paprika
12 black olives-pitted & halved
1/4-cup fresh
parsley
Preheat oven to 400*
Divide legs, sprinkle
with salt & pepper
In large flameproof casserole, heat oil
over med-hi heat
Brown chicken in batches 2-3 mins
Remove when
brown; discard all but 1-tb drippings
Add onions; cook on med for
5 min
Add peppers, ham, and garlic.
Cook stirring 3 mins.
remove when done
Add tomatoes to casserole; bring to boil,
scraping up brown bits
Cook over hi heat until most of liquid is
evaporated
Return chicken, veggies, ham, potatoes, & paprika
to dish
Bake covered for 45 min, uncover, and cook 5 min until
chicken juices run clear at thickest part. Stir in olives
Season
with salt & pepper to taste
6
servings
