Prep 5 mins
Cook 30 mins
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.
- 3 lbs skinless chicken pieces
- 3 tablespoons all-purpose flour
- 2 tablespoons extra virgin olive oil
- 1 (370 ml) jarwhole 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
- 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.
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!
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.
This was great! I will definitely make this again. Next time I would cut back on the paprika a little.