Spanish Chicken
* 2 pounds Chicken legs — skinned
* 1 tablespoon Olive oil
* 1/4 cup Diced ham
* 1 cup Green onions — sliced
* 2 Cloves garlic — minced
* 3 cups Tomatoes — coarse chop
* 1 1/2 cups Celery — chopped
* 1 cup Red bell pepper — diced
* 2 tablespoons Lime juice
* 1 Bay leaf — dried
* 1 1/2 teaspoons Chili powder
* 1/4 teaspoon Turmeric
* 1/4 cup Madeira wine
* Hot cooked or rice
* Parsley sprigs
* Salt & pepper
In a heavy 5-quart pan over high heat, brown chicken all over in oil, about 8 minutes; transfer to a warm plate.
Reduce heat to medium-high; add ham, onions and garlic; stir and cook for 2 minutes. Stir in veggetables, lime juice, bay leaf, chili powder and turmeric, then tuck chicken pieces in around vegetables. Bring to a simmer; reduce heat and simmer, covered, until chicken is cooked through, about 15 minutes. Stir in wine and simmer 1 minute longer. Discard bay leaf and spoon over rice or couscous. Taste and adjust seasonings with salt and pepper.
