Aragonese chicken with peppers, tomatoes and ham (Pollo al chilindrón)

1. Seed the dried ñora peppers and soak them in hot water for 20 minutes; if you can't find them, use one pointed red pepper and a teaspoon of smoked paprika instead.

2. Cut the chicken legs in two, season with salt and pepper and brown them on all sides in the olive oil in a wide pan; lift them out.

3. In the same fat, fry the serrano ham strips for 1-2 minutes, then add the sliced onion and bell peppers and cook for 10 minutes until soft; add the sliced garlic at the end.

4. Scrape the flesh of the soaked ñoras from the skin with a knife and add it to the vegetables with the peeled, chopped tomatoes; boil for 5 minutes.

5. Return the chicken, pour in the white wine, cover and simmer over low heat for 35-40 minutes until the meat is tender and the pepper and tomato sauce is thick and glossy.

6. Taste and serve with fresh bread or white rice.

Tip: It's even better the next day as the flavours come together – just reheat it slowly.