Spanish Chicken with Peppers |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Adapted from a recipe I found in the Canadian Living magazine. I've made it twice with perfect results each time. If you like your spanish chicken a little more spicy, like we do, add a bit more cayenne and maybe even some cumin seeds. 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:
1. In plastic bag, toss chicken with flour to coat.
2. In large nonstick skillet, heat the oil over medium high heat.
3. Brown chicken on both sides, for about 5 minutes per side.
4. Transfer chicken to a plate.
5. Reduce heat to medium.
6. Add red peppers, prosciutto, onion, garlic, thyme, paprika, cayenne, and salt; cook, stirring occasionally, until onion is softened, about 5 minutes.
7. Stir in wine and tomatoes.
8. Nestle chicken in sauce and bring to a boil.
9. Reduce heat, cover and simmer, occasionally spooning sauce over chicken, until juices run clear when chicken is pierced, about 20- 25 minutes.
10. Sprinkle with parsley right before serving.
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