Spanish Chicken with Peppers

Total Time
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.

Ingredients Nutrition


  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.


Most Helpful

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!

Irmgard April 05, 2010

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.

mishap July 25, 2008

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

Princesspinkee May 21, 2004

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