Spanish Chicken W/ Smokey Red Peppers & Potatoes
Ready In: 1 hr 25 mins
Serves: 4-9
Ingredients
- 3 red bell peppers
- 1 (15 ounce) can tomatoes, drained & diced
- 4 bone-in chicken breasts, halved with skin
- 1 teaspoon paprika
- 1 teaspoon pimiento
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 2 tablespoons olive oil
- 1 sweet onion, halved, chopped
- 3 garlic cloves, finely chopped
- 4 ounces prosciutto ham, diced
- 1 (1 1/2lb) bag small potatoes
- 1 tablespoon fresh parsley (optional)
Directions
- Heat broiler to high. Place peppers onto a foil-lined baking sheet 6 inches from heat source.
- Broil.
- Turning freguently, until skins are charred on all side, about 10 minutes.
- Transfer peppers to a bowl, cover with a towel.
- Set aside to cool.
- Peel and seed the peppers. Cut half of the peppers into a small dice; set aside.
- Roughly chop remaining peppers; transfer to a blender.
- Add tomatoes; blend to a coarse puree. Set aside.
- Season chicken with paprika & pimentos, 1/2 teaspoons salt & pepper to taste; set aside.
- Heat oil in a Dutch oven or deep skillet over medium heat; add chicken, skin side down; cook until brown on one side, about 6 minutes.
- Turn; cook until brown on other side, about 5 more minutes.
- Transfer chicken to a plate, set aside.
- Add onion to pan drippings; cook stirring occasionally, until golden, about 5 minutes.
- Add garlic and diced ham; cook; stirring about 2 minutes.
- Add pepper-tomato puree; cook, stirring about 5 minutes.
- Stir in diced red peppers.
- Nestle chicken in tomato mixture. Cover pan tightly; reduce heat to medium low.
- Cook until meat is no longer pink and juices run clear when a knife is inserted into the thickest part of the chicken about 15 minutes.
- Meanwhile, place potatoes into a medium saucepan; cover with water.
- season the water with the remaining 1/2 tsp of salt.
- Heat to boil over medium-high heat; lower to medium. Cook until the tip of a knife inserts easily, 10 - 15 minutes. Drain; keep warm.
- Remove chicken to a deep serving platter. Heat pan juices to a boil; reduce slightly, about 3 minutes.
- Spoon pan juices around chicken; serve with potatoes.
- Garnish with parsley, if using.
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