Chicken With Bell Peppers Smoked Ham And Paprika Recipes

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CHICKEN WITH BELL PEPPERS, SMOKED HAM, AND PAPRIKA



Chicken with Bell Peppers, Smoked Ham, and Paprika image

Categories     Chicken     Pepper     Pork     Sauté     Dinner     Ham     Bell Pepper     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 8

1 tablespoon olive oil
3- to 3 1/2-pound chicken
2 large red bell peppers, cut into strips (about 4 cups)
2 medium onions, halved, cut lengthwise into strips (about 3 cups)
2 cups diced smoked ham steak (such as Nueske's; about 11 ounces)
1 teaspoon Pimentón de La Vera (Spanish smoked paprika) or hot paprika, divided
1 1/2 cups low-salt chicken broth
1/4 cup chopped fresh Italian parsley

Steps:

  • Heat oil in heavy wide pot over medium-high heat. Sprinkle chicken with salt and pepper; add to pot. Cook until browned, about 6 minutes per side. Transfer chicken to bowl. Increase heat to high. Add next 3 ingredients and 1/2 teaspoon paprika to drippings in pot; sauté until vegetables are soft and light brown, about 8 minutes. Return chicken to pot; add broth. Sprinkle chicken with remaining 1/2 teaspoon paprika. Bring to boil. Reduce heat, cover, and simmer 10 minutes. Uncover; simmer until chicken is tender, about 10 minutes longer. Season with salt and pepper. Sprinkle parsley over; serve.

CHICKEN WITH BELL PEPPERS, SMOKED HAM, AND PAPRIKA



Chicken with Bell Peppers, Smoked Ham, and Paprika image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 9

1 tablespoons olive oil
1 units chicken
1 units salt
2 units red bell pepper
2 units onion
2 cups smoked ham
1 teaspoons pimenton
1.5 cups chicken broth
0.25 cups parsley

Steps:

  • Heat oil in heavy wide pot over medium-high heat. Sprinkle chicken with salt and pepper; add to pot. Cook until browned, about 6 minutes per side. Transfer chicken to bowl.
  • Increase heat to high. Add next 3 ingredients and ½ teaspoon paprika to drippings in pot; sauté until vegetables are soft and light brown, about 8 minutes.
  • Return chicken to pot; add broth. Sprinkle chicken with remaining paprika. Bring to a boil. Reduce heat, cover, and simmer 10 minutes. Uncover; simmer until chicken in tender, about 10 minutes longer. Season with salt and pepper. Sprinkle parsley over, serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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