Spanish Chicken with Peppers
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 3 lbs skinless chicken pieces
- 3 tablespoons all-purpose flour
- 2 tablespoons extra virgin olive oil
- 1 (370 ml) jar whole 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
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.
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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.