Andalusian Baked Chicken with Peppers

This colourful dish is full of rich Spanish flavours


Preheat the grill to high. Halve the peppers and cook under the grill for 20 minutes.
Place the peppers in a bowl, cover with cling film and leave to cool. When cooled, deseed and peel the vegetables then cut into slices.

Heat the oil in a large pan and cook the garlic for a minute. Remove and reserve. Add the chicken and ham to the pan and cook until the chicken is golden brown. Add the tomatoes, wine, reserved garlic and the sliced peppers. Cover and cook over a low heat for 45 minutes or until the chicken is cooked. Serve with rice and green beans.


Tomatoes. Chopped 250g
Spanish Ham 50g
Garlic Cloves. Chopped 4
Chicken Pieces 4
Olive Oil 2tbsp
Yellow Peppers. Halved 2
Green Peppers. Halved 2
Red Peppers. Halved 2
White Wine 250ml
Salt And Pepper To Taste

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