Basque-Style Chicken with Peppers and Olives Recipe

Ingredients

• 3 mild chili peppers (Anaheim, poblanos, Fresno, or another variety)
• Olive oil, for sprinkling
• 3 tablespoons olive oil
• 8 skin-on, bone-in chicken thighs (about 3 pounds)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 medium red onion, thinly sliced
• 1/4 pound (one thick piece) baked ham, cut into matchsticks
• 1 clove garlic, thinly sliced
• 1 jalapeño or other small hot chili pepper, seeded and chopped
• 1 (15-ounce) can chopped tomatoes
• 1 cup chicken stock
• 1/2 cup pitted green olives, coarsely chopped
• 2 tablespoons chopped fresh parsley