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Sheryl Julian

Sheryl Julian
  • 70 minutes
  • Serves 4 to 6

INGREDIENTS

3

mild chili peppers (Anaheim, poblanos, Fresno, or another variety)

Olive oil, for sprinkling

3 tbsp

olive oil

1/2 tsp

salt

1/4 tsp

ground black pepper

8

skin-on, bone-in chicken thighs (about 3 pounds)

1

medium red onion, thinly sliced

1/4 lb

(one thick piece) baked ham, cut into matchsticks

1 clove

garlic, thinly sliced

1

jalapeño or other small hot chili pepper, seeded and chopped

1 15 ounce can

chopped tomatoes

1 cup

chicken stock

1/2 cup

pitted green olives, coarsely chopped

2 tbsp

chopped fresh parsley