Ingredients

• 3lb chicken (pastured or organic) cut into small serving pieces (whole breast into four pieces, thighs in two pieces)
• 3 tablespoons olive oil
• 1/2 medium yellow onion, sliced thin
• 2 cloves garlic, minced
• 2 tablespoons coarsely chopped Spanish cured ham (prosciutto fine)
• 1/2 teaspoon Spanish paprika
• 1/2 pound tomatoes, skinned, seeded and chopped (If canned, use just the tomatoes none of the liquid)
• 4-5 pimentos (Spanish piquillos are best), cut into 1/2-inch strips
• 1-inch piece, or to taste, dried red chili pepper, seeded
• 1/3 cup chicken broth
• salt
• freshly ground pepper

Preparation

Sprinkle the chicken pieces with salt.
Heat oil in a shallow casserole and brown chicken on all sides. Browning the chicken adds flavor and visual appeal.
Add onion and garlic. Cook until onion is wilted.
Add ham, cook a minute, then add paprika, tomatoes and chicken broth.
Mix in  pimentos, chile pepper, salt and pepper.
Cover and simmer 45 minutes.

Works great for a large group of people or a dinner party. Make in advance and then just heat it up.This dish pairs well with saffron rice.

Recipe Source:

Penolope Casas: One Pot Spanish: More Than 80 Easy, Authentic Recipes