Olive oil (5 tbp)
Put in pan and put on medium heat.
Chicken (1 kg thigh meat in small pieces)
Sauté until brown.
Remove & reserve
Ham (200g in 1 cm pieces)
Sauté until starting to brown, around 2 minutes
Onions (1 medium chopped)
Garlic (2 cloves crushed)
Red chilli pepper (1 chopped finely)
Add and sauté until onion starts to colour.
Return reserved chicken.
Red peppers (2 large in 1cm pieces)
Tomatoes (400g skinned, seeded & chopped)
Black pepper (1 tsp ground)
Salt (½ tsp)
Add & stir well.
Cover & cook slowly for 1½ hours when most of the liquid should have evaporated.
Remove lid for last 30 minutes if too wet at that time.
When the dish is ready there will be beautiful red coloured oil patches on the surface.