CHICKEN BAKED WITH PEPPERS AND TOMATOES

4 chicken legs (3 lb/1.5kg)
salt and pepper (to taste)
1 tbsp olive oil
2 onions, thickly sliced
2 sweet bell peppers, cut in 1/4-inch strips
1/4 lb smoked ham, minced
2 cloves garlic, minced
1 can tomatoes (undrained)
4 potatoes, peeled and cut 1-inch cubes
1 tsp paprika
12 pitted black olives, halved
1/4 cup chopped fresh parsley

Preheat oven to 400 degrees F.

Divide chicken legs; sprinkle with salt and pepper.

In large flameproof casserole, heat oil over medium-high heat. Brown chicken in batches 2-3 minutes. Remove when brown; discard all but 1 tbsp drippings.

Add onions to casserole and cook on medium for 5 minutes. Add peppers, ham, and garlic. Cook, stirring, 3 minutes; remove when done.

Add tomatoes to casserole; bring to boil, scraping up brown bits. Cook over high heat until most of liquid is evaporated.

Return chicken, vegetables, ham, potatoes, and paprika to dish

Bake covered for 45 minutes, uncover, and cook 5 minutes longer or until chicken juices run clear at thickest part.

Stir in olives; serve garnished with parsley.
Season with salt & pepper to taste

Servings: 6
Adapted from unknown source