Best 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.

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

Ingredients

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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