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.
Adapted from a Sunset Recipe, June 1995