Spanish Chicken with Peppers

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.

• Total Time: 35 mins
• Prep Time: 5 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 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

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.

Reviews

[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!

[mishap]

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.

[Princesspinkee]

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