Pollo al Chilindron

1. 1

   Heat 1 tablespoon of the olive oil in a 12-quart pot over medium-high heat.

2. 2

   Season the chicken pieces with salt then, working in batches, brown them on all sides.

3. 3

   Transfer the chicken to a platter and set aside.

4. 4

   Add the 1/4 cup of olive oil to the same pot, and when the oil is hot, add the onions and peppers.

5. 5

   Reduce the heat to low and cook slowly until the vegetables are dark golden brown, about 30 minutes.

6. 6

   Add 1 tablespoon of water if the onions start to burn.

7. 7

   Add the garlic and cook for 5 more minutes.

8. 8

   Then add the white wine and cook until it evaporates, 4 to 5 minutes.

9. 9

   Add the jamon and browned chicken pieces, as well as any juices that have collected, and cook for 5 more minutes.

10. 10

    Stir in the pimenton, tomato sauce, rosemary, bay leaf and the water and simmer over low heat for 1 hour or until the meat starts to fall off the bone.

11. 11

    Season to taste with salt before serving.

* Per serving · 4 servings · Values may vary.