Spanish Chicken with Peppers

READY IN: 35mins
Recipe by Sylvie Fortin

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.

Top Review by Irmgard

This recipe is delicious and reminds me of the wonderful food I had when I visited Spain last year. I got two meals out of this and still had sauce left over, which I have frozen to use next time I make chicken breasts or legs. Merci beaucoup, Sylvie!

Ingredients Nutrition

Directions

  1. In plastic bag, toss chicken with flour to coat.
  2. In large nonstick skillet, heat the oil over medium high heat.
  3. Brown chicken on both sides, for about 5 minutes per side.
  4. Transfer chicken to a plate.
  5. Reduce heat to medium.
  6. Add red peppers, prosciutto, onion, garlic, thyme, paprika, cayenne, and salt; cook, stirring occasionally, until onion is softened, about 5 minutes.
  7. Stir in wine and tomatoes.
  8. Nestle chicken in sauce and bring to a boil.
  9. Reduce heat, cover and simmer, occasionally spooning sauce over chicken, until juices run clear when chicken is pierced, about 20- 25 minutes.
  10. Sprinkle with parsley right before serving.

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