Vegetarian Spanish Chicken With Peppers Recipes

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

Ingredients

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.

VEGETARIAN SPANISH "CHICKEN" WITH PEPPERS

Vegetarian Spanish

I previously posted the original recipe with real chicken. Our family became vegetarian after that recipe was posted, and we've been converting our favorite recipes into the vegetarian versions. We loved the vegetarian version of this recipe and decided to share it with the rest of the world. Hope you enjoy it as much as we do! For the vegetarian chicken, we use Worthington Vegetable Skallops. Although they are technically supposed to be a replacement for scallops, we like the color and texture of this as a chicken replacement. I've made it three times with perfect results each time. If you like your food a little more spicy, like we do, add a bit more cayenne and maybe even some cumin seeds. We serve this on rice. This recipe is fully vegan.

Provided by Sylvie Fortin

Categories One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 cups vegetarian chicken pieces
3 tablespoons all-purpose flour
2 tablespoons extra virgin olive oil
1 (12 ounce) jar whole roasted sweet red peppers, drained and sliced
1 medium onion, sliced
4 cloves garlic, minced
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/3 cup dry white wine
1 (22 ounce) can diced tomatoes
1/3 cup chopped fresh parsley

Steps:

In plastic bag, toss veggie chicken with flour to coat.
In large nonstick skillet, heat the oil over medium high heat.
Brown chicken on all sides, tossing often, for about 2 minutes per side.
Transfer veggie chicken to a plate.
Reduce heat to medium.
Add red peppers, onion, garlic, thyme, paprika, cayenne, and salt; cook, stirring occasionally, until onion is softened, about 5 minutes.
Stir in wine and tomatoes.
Nestle veggie chicken in sauce and bring to a boil.
Reduce heat, cover and simmer, occasionally spooning sauce over veggie chicken, for about 15 minutes.
Sprinkle with parsley right before serving.

SPANISH CHICKEN TRAYBAKE WITH CHORIZO & PEPPERS

Spanish chicken traybake with chorizo & peppers image

Add this easy dinner recipe to your repertoire - simply pop herby chicken thighs into a roasting tin with colourful veg and spicy sausage

Provided by Sara Buenfeld

Categories Dinner, Lunch, Main course, Supper

Time 1h15m

Number Of Ingredients 10

Ingredients

4 fat garlic cloves
1 tbsp fresh thyme leaves, plus a few sprigs
4 tsp rapeseed or olive oil
8 chicken thighs on the bone, excess skin trimmed
economy bag mixed peppers (about 700g), halved and deseeded
140g piece of chorizo, roughly chopped (we used a spicy one)
20 pitted black olives
200g cherry tomatoes
3 tbsp sherry vinegar or red wine vinegar
crusty bread, pasta or potatoes, to serve

Steps:

Heat oven to 200C/180C fan/gas 6. Using a pestle and mortar, crush the garlic and thyme leaves with a little seasoning and 2 tsp oil to make a paste. If you don't have a pestle and mortar, finely grate the garlic, then stir everything together.
Rub the herb and garlic paste on the underside of the chicken to flavour it.
Cut each of the pepper halves into 2 or 3 chunky strips, depending on their size. Pile into a large roasting tin with the chorizo and olives, toss with the remaining oil, then sit the chicken on top, skin-side up. Scatter over the tomatoes, spoon over the vinegar, season and tuck in the thyme sprigs.
Roast for 1 hr until the chicken skin is crispy and the vegetables have softened. Serve with crusty bread, pasta or potatoes.

Nutrition Facts : Calories 438 calories, Fat 29 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 0.9 milligram of sodium

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