Spanish Chicken With Peppers 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.

SPANISH CHICKEN WITH PEPPERS



Spanish Chicken with Peppers image

Adapted from a recipe I found in the Canadian Living magazine. I've made it twice with perfect results each time. If you like your spanish chicken a little more spicy, like we do, add a bit more cayenne and maybe even some cumin seeds.

Provided by Sylvie Fortin

Categories     Stew

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

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

Steps:

  • In plastic bag, toss chicken with flour to coat.
  • In large nonstick skillet, heat the oil over medium high heat.
  • Brown chicken on both sides, for about 5 minutes per side.
  • Transfer chicken to a plate.
  • 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.
  • Nestle chicken in sauce and bring to a boil.
  • Reduce heat, cover and simmer, occasionally spooning sauce over chicken, until juices run clear when chicken is pierced, about 20- 25 minutes.
  • Sprinkle with parsley right before serving.

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