Pollo a la Secretaria (Secretary’s Chicken)

Heat the olive oil in a large pot and add the Serrano ham, cut into small pieces.

Add the chicken, cut into pieces, along with the bay leaves, ground black pepper, and salt. Fry the chicken until golden.

Once the chicken is fried, pour in the white wine and let it reduce.

Separately, sauté the garlic, chopped onions, chicken livers, half of the peas, and half of the roasted red peppers. Cook until everything is softened and the livers are fried.

Remove the livers and blend them together with the saffron threads. Add this mixture back to the stew along with a splash of water and the crushed fresh tomatoes.

Let everything simmer until the chicken is tender and the sauce has reduced.

Finally, add the remaining peas and the rest of the roasted red peppers, chopped into pieces. Stir well and serve.