Best Vegetarian Spanish Chicken With Peppers Recipes
VEGETARIAN SPANISH "CHICKEN" WITH PEPPERS
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
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 WITH PEPPERS
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
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.
SPANISH CHICKEN WITH PEPPERS
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
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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