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1
Heat broiler to high.
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2
Place peppers onto a foil-lined baking sheet 6 inches from heat source.
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3
Broil.
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4
Turning freguently, until skins are charred on all side, about 10 minutes.
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5
Transfer peppers to a bowl, cover with a towel.
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6
Set aside to cool.
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7
Peel and seed the peppers.
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8
Cut half of the peppers into a small dice; set aside.
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9
Roughly chop remaining peppers; transfer to a blender.
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10
Add tomatoes; blend to a coarse puree.
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11
Set aside.
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12
Season chicken with paprika & pimentos, 1/2 teaspoons salt & pepper to taste; set aside.
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13
Heat oil in a Dutch oven or deep skillet over medium heat; add chicken, skin side down; cook until brown on one side, about 6 minutes.
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14
Turn; cook until brown on other side, about 5 more minutes.
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15
Transfer chicken to a plate, set aside.
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16
Add onion to pan drippings; cook stirring occasionally, until golden, about 5 minutes.
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17
Add garlic and diced ham; cook; stirring about 2 minutes.
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18
Add pepper-tomato puree; cook, stirring about 5 minutes.
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19
Stir in diced red peppers.
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20
Nestle chicken in tomato mixture.
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21
Cover pan tightly; reduce heat to medium low.
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22
Cook until meat is no longer pink and juices run clear when a knife is inserted into the thickest part of the chicken about 15 minutes.
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23
Meanwhile, place potatoes into a medium saucepan; cover with water.
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24
season the water with the remaining 1/2 tsp of salt.
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25
Heat to boil over medium-high heat; lower to medium.
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26
Cook until the tip of a knife inserts easily, 10 - 15 minutes.
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27
Drain; keep warm.
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28
Remove chicken to a deep serving platter.
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29
Heat pan juices to a boil; reduce slightly, about 3 minutes.
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30
Spoon pan juices around chicken; serve with potatoes.
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31
Garnish with parsley, if using.
