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


 

 

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