Sunday January 20
Lots of peppers to use up. So basically, we just patted the chicken breasts with salt and pimenton de la Vera, browned them in oil, then added a couple of chopped cloves of garlic and three types of oniony things: shallot, some regular onions, and two hardy leeks from the garden. Three red bell peppers went into the pan, and the whole thing cooked under cover with a shot of wine for about 40 minutes. Then we put the whole thing under a curviform titanium roof, revitalize our harbor, and opened up for the tourist seaon.
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