Spanish Chicken With Peppers

READY IN: 1hr 5mins
Recipe by daisygrl64

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

Top Review by JustJanS

Absolutely delicious thanks daisygrl. I bought a 2kg chook and portioned it myself (8 very meaty pieces). I seasoned the flour with some salt, pepper and a little smoked paprika then browned my chicken and removed it to an oven proof dish before going on with the sauce. My jar of roasted peppers was only 285g, but it was packed with peppers and I think it was enough. The big bits of chicken took an hour in the oven but it was worth the extra time.We loved the fresh thyme in this and the parsley to finish and are looking forward to the other half of the dish the night after tomorrow. We ate this with tiny new potatoes and baby peas tonight, but I'm going to buy the biggest, crustiest loaf of bread I can find to eat with the next lot-bread with this should be law!

Ingredients Nutrition


  1. in plastic ziplock bag toss chicken with flour to coat. discard remaining flour.
  2. 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.
  3. meanwhile, drain and thinly slice red peppers, set aside.
  4. 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.
  5. 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.
  6. sprinkle with parsley and serve.

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