Chicken with Bell Peppers, Smoked Ham, and Paprika |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Serve this Basque-style dish with rice or bread to soak up all the juices. Ingredients:
1 tablespoon olive oil |
3- to 3 1/2-pound chicken |
2 large red bell peppers, cut into strips (about 4 cups) |
2 medium onions, halved, cut lengthwise into strips (about 3 cups) |
2 cups diced smoked ham steak (such as nueske's; about 11 ounces) |
1 teaspoon pimentón de la vera (spanish smoked paprika) or hot paprika, divided |
1 1/2 cups low-salt chicken broth |
1/4 cup chopped fresh italian parsley |
Directions:
1. Heat oil in heavy wide pot over medium-high heat. Sprinkle chicken with salt and pepper; add to pot. Cook until browned, about 6 minutes per side. Transfer chicken to bowl. Increase heat to high. Add next 3 ingredients and 1/2 teaspoon paprika to drippings in pot; sauté until vegetables are soft and light brown, about 8 minutes. Return chicken to pot; add broth. Sprinkle chicken with remaining 1/2 teaspoon paprika. Bring to boil. Reduce heat, cover, and simmer 10 minutes. Uncover; simmer until chicken is tender, about 10 minutes longer. Season with salt and pepper. Sprinkle parsley over; serve.
2. Nutritional analysis per serving: 606 calories, 29.5 g fat (8.1 g saturated fat), 179.4 mg cholesterol, 20.0 g carbs, 5.2 g dietary fiber, 9.2 g total sugars, 15.4 g net carbs, 63.5 g protein Nutritional analysis provided by Self
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