Chicken With Bell Peppers Smoked Ham And Paprika Recipes

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SPANISH CHICKEN WITH PEPPERS



Spanish Chicken With Peppers image

sweet red peppers, tomatoes, ham and a touch of paprika make a beautifully coloured and richly flavoured sauce. Serve with crusty bread or boiled or roasted potatoes. From Canadian Living Magazine Nov/03

Provided by daisygrl64

Categories     Chicken

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 14

3 lbs chicken pieces, skinned
3 tablespoons all-purpose flour
2 tablespoons extra virgin olive oil
1 (370 ml) jar whole roasted sweet red peppers
2/3 cup prosciutto (about 3 oz) or 2/3 cup ham, diced (about 3 oz)
1 onion, diced
4 garlic cloves, minced
1 tablespoon fresh thyme, chopped (or 1 tsp dried)
2 teaspoons paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/3 cup dry white wine
1 (28 ounce) can tomatoes, drained
1/3 cup fresh parsley, chopped

Steps:

  • in plastic ziplock bag toss chicken with flour to coat. discard remaining flour.
  • in large nonstick skillet, heat half of the olive oil over med-high heat, brown chicken about 10 minutes. transfer to plate, pour off fat from pan.
  • meanwhile, drain and thinly slice red peppers, set aside.
  • add remaining olive oil to pan, reduce heat to medium. add red peppers, prosciutto, onion, garlic, thyme, paprika, cayenne and salt, cook stirring occasionally, until onion is softened, about 5 minutes.
  • stir in wine, and tomatoes, breaking up with a spoon. nestle chicken in sauce, bring to a boil. reduce heat, cover and simmer occasionally spooning sauce over chicken until juices run clear when chicken is pierced about 20 to 25 minutes.
  • sprinkle with parsley and serve.

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