Spanish Chicken with Peppers
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1360.77 g skinless chicken pieces
- 44.37 ml all-purpose flour
- 29.58 ml extra virgin olive oil
- 370 ml jar whole roasted sweet red peppers, drained and sliced
- 157.80 ml diced prosciutto or 157.80 ml ham
- 1 medium onion, sliced
- 4 clove garlic, minced
- 14.79 ml chopped fresh thyme (or 1 tsp dried)
- 9.85 ml paprika
- 1.23 ml salt
- 1.23 ml cayenne pepper
- 78.78 ml dry white wine
- 1 can diced tomato
- 78.78 ml chopped fresh parsley
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
RECIPE SUBMITTED BY
Sylvie Fortin
Canada
I'm a married mom with "nearly grown" kids. I work from home full time as a business strategist.