Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Spanish Chicken with Peppers Recipe
    Lost? Site Map

    Spanish Chicken with Peppers

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Sylvie Fortin's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


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

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on April 05, 2010


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 25, 2008

      I took this recipe to work (i work in a kitchen) and the customers loved it and so did I, one recipe that will be ised again in the future. Thanks.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 21, 2004


      This was great! I will definitely make this again. Next time I would cut back on the paprika a little.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Spanish Chicken with Peppers

    Serving Size: 1 (211 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 205.5
    Calories from Fat 70
    Total Fat 7.8 g
    Saturated Fat 1.4 g
    Cholesterol 68.9 mg
    Sodium 177.3 mg
    Total Carbohydrate 8.6 g
    Dietary Fiber 1.5 g
    Sugars 2.5 g
    Protein 22.3 g

    The following items or measurements are not included:


    Ideas from


    Over 475,000 Recipes Network of Sites