Chicken With Rice And Peppers

Preparation:

Preparation: Clean the chicken, remove the thighs, wings and breast and set aside. Cut the carcass into small pieces and use it to prepare a broth together with the bunch of herbs and the innards of the bird. Wet the chicken pieces with lemon juice, sprinkle them with salt, pepper and paprika and leave them to rest for about half an hour, so that they can take on the flavour. In the meantime, cut the peppers in half, remove the seeds and the internal white membranes, wash them, dry them, finally reduce the pulp into strips. Dice the tomatoes and cooked ham. Fry the bacon over medium heat in a pyrophile with half the olive oil, then add the onion, garlic, peppers and ham and brown them briefly, finally reduce the heat to low and let everything cook for 8-10 minutes. Brown the chicken pieces evenly in a pan with the rest of the oil, then put them in the pan and cover them with the rice, tomatoes and black olives. Wet everything with 3/8 of the broth prepared with the carcass and cook over medium heat for about 30 minutes.