INGREDIENTS:

• 1 chicken (3 – 4 lb), cut into 8 serving pieces
• Salt and freshly ground pepper
• 2 tablespoons of unsalted butter
• 2 tablespoons of canola oil
• 1 red bell pepper, seeded and chopped
• 1 yellow bell pepper, seeded and chopped
• 1 medium yellow onion, chopped
• 1 clove garlic, minced
• 2 ripe tomatoes, seeded and chopped
• 2 teaspoons of smoked hot paprika
• 1 can (15 oz) chickpeas (garbanzo beans), drained
• 1 cup of pitted green olives
• ½ cup sliced almonds, toasted, plus a little more for garnish

INSTRUCTIONS:

1. Season the chicken with salt and pepper.
2. In a large skillet, over medium-high heat, melt the butter with the canola oil.
3. Working in batches, cook the chicken, turning often, until browned, about 10 minutes. Remove from the pan and set aside.
4. Pour off all but 1 tablespoon of the fat in the pan.
5. Add the bell peppers and onion, and saute until softened, about 5 minutes.
6. Add the garlic and cook for another 1 minute.
7. Stir in the tomatoes and paprika.
8. Transfer the chicken to a Dutch oven and then add the pepper mixture.
9. Cover and cook over medium-low heat until the chicken is tender and juices run clear, about 40 minutes.
10. Uncover and add the chickpeas, olives, and ½ cup of almonds.
11. Cover and cook until the chickpeas are warmed through, about 10 minutes longer.
12. Arrange the chicken on a platter, or individual plates, and garnish with sliced almonds.
13. Serve and enjoy!