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1. Skin the peppers by spearing them one at a time on a long kitchen forkand turning them over a gas flame, or by placing them under the broiler 3 inches from the heat, turning them until they blister and lightly blacken.
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2. In either case, use a small sharp knife to peel off the loose skin; quarter and seed the peppers, remove the white pith, and cut the peppers into ¼-inch strips. Set aside.
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3. Scald the tomatoes in a large pot of briskly boiling water for 10 seconds, then lift them out with tongs or a slotted spoon and plunge them into cold water. With a small sharp knife, cut out the stem and peel off the skin.
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4. Quarter the tomatoes and cut away the pulp and seeds, leaving just the shells. Slice the shells into ¼-by-2½-inch strips and set them aside on paper towels to drain.
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5. Wash the chicken quickly under cold running water and pat the pieces dry with paper towels. Sprinkle each piece of chicken with salt and a few grindings of pepper.
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6. In a heavy 10-to 12-inch skillet, heat the oil and brown the chicken over moderate heat, a few pieces at a time, starting them skin side down and then turning them with tongs. As each piece becomes a rich golden brown, remove it to a dish.
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7. Now pour off almost all the fat from the skillet, leaving just a thin film on the bottom. Add the onions and garlic and cook them over moderate heat, stirring constantly, for 3 minutes, or until they are soft and lightly browned. Toss in the pepper strips and stir them with the onions for a minute or 2.
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8. Add the tomatoes and cook over moderate heat, stirring constantly, for 2 minutes. Then return the chicken pieces to the pan and spread the vegetables over and around them.
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9. Cover the pan tightly and simmer over low heat, basting every 10 minutes or so with the pan juices that the vegetables and chicken will soon give off. The chicken should be done in about 30 minutes.
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10. To serve, arrange the chicken on a heated serving platter. Using a slotted spoon, remove the vegetables from the skillet, let them drain, and spread them over the chicken.
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11. Boil the liquid remaining in the pan over high heat for 2 or 3 minutes, stirring frequently, until it is thick and syrupy. Taste for seasoning and pour it over the chicken. Serve at once.
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