Chicken Chilindron

• 1/4 cup extra virgin olive oil
• boneless skinless chicken breast
• 4 teaspoons salt
• 2 tablespoons brandy
• 1 cup minced onion
• 3/4 cup small dice green pepper
• 1 cup small dice red pepper
• 1/4 cup serrano ham, julienne
• 2 tablespoons minced garlic
• 4 plum tomatoes, cut into small dice
• 1 teaspoon spanish hot paprika
• 1/2 cup chicken broth
• 1/4 teaspoon black pepper
• 1 teaspoon chopped parsley
• 16 slices toasted bread (optional)

1. Heat 2 tablespoon of olive oil over medium high heat.
2. Add chicken and season with 2 teaspoon salt.
3. saute chicken until outside is just cooked, about 2 minutes.
4. Add brady and flambe it.
5. remove chicken and reserve until needed.
6. Put pan back on heat and add remainng 2 tablespoon of oil.
7. Add onions, peppers, and ham to pan.
8. Cook, stirring frequently, until browned, 5 to 7 minutes.
9. Add the garlic and cook for another 2 minutes or until the garlic begins to brown.
10. Stir in tomatoes, peppers, chicken broth and the reserved chicken.
11. Cover and stew over low heat for about 15 minutes.
12. Adjust seasoning with salt and pepper
13. Garnish with parsley
14. Serve with slices of toated bread, if desired.

extra virgin olive oil, chicken breast, salt, brandy, onion, green pepper, red pepper, serrano ham, garlic, tomatoes, spanish hot paprika, chicken broth, black pepper, parsley, bread

Taken from www.food.com/recipe/chicken-chilindron-301215 (may not work)