Chicken with Red Peppers (Spain) 2 tablespoons vegetable oil 1 (3 to 3 1/2 pound) broiler-fryer chicken, cut up 1 medium onion, chopped 1 clove garlic, chopped 3 medium red bell peppers, cut into thin strips 2 medium tomatoes, chopped 1/2 cup chopped prosciutto (about 2 ounces) 1 teaspoon salt 1/4 teaspoon pepper Heat oil in 12-inch skillet until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes; remove chicken. Cook and stir onion and garlic in oil until onion is tender. Stir in remaining ingredients. Heat to boiling; reduce heat. Return chicken to skillet. Simmer uncovered, turning chicken pieces occasionally, until thickest pieces of chicken are done, about 40 minutes. Remove chicken to warm platter; keep warm. Cook and stir sauce over medium heat until very thick, about 5 minutes; serve over chicken. Garnish with ripe or Kalamata olives if desired. Yields 6 servings.