Season the chicken pieces.
Cut the peppers in half, remove the seeds and rinse. Place under the hot grill coil with the skin side up until the skin blisters black. Remove from the heat and cool under a damp dishcloth. Remove the skin. Cut the peppers into pieces.
Sauté the chicken pieces and ham strips in hot olive oil, add saffron, paprika, cayenne bell pepper and tomato puree and sauté briefly. Add the pelati tomatoes and extinguish with the cider vinegar. Season with salt and pepper. Meanwhile, cover and steam on a low fire for about sixty minutes.
Tip: Always use an aromatic ham, this will give your dish a wonderful touch!
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