Vegetarian Spanish "chicken" With Peppers
- Reviews 2
Ready In: 25 mins
Serves: 6
Ingredients
- 2 cups vegetarian chicken pieces
- 3 tablespoons all-purpose flour
- 2 tablespoons extra virgin olive oil
- 1 (12 ounce) jar whole roasted sweet red peppers, drained and sliced
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon cayenne pepper
- 1⁄3 cup dry white wine
- 1 (22 ounce) can diced tomatoes
- 1⁄3 cup chopped fresh parsley
Directions
- In plastic bag, toss veggie chicken with flour to coat.
- In large nonstick skillet, heat the oil over medium high heat.
- Brown chicken on all sides, tossing often, for about 2 minutes per side.
- Transfer veggie chicken to a plate.
- Reduce heat to medium.
- Add red peppers, onion, garlic, thyme, paprika, cayenne, and salt; cook, stirring occasionally, until onion is softened, about 5 minutes.
- Stir in wine and tomatoes.
- Nestle veggie chicken in sauce and bring to a boil.
- Reduce heat, cover and simmer, occasionally spooning sauce over veggie chicken, for about 15 minutes.
- Sprinkle with parsley right before serving.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off