Tested till perfect Spanish Chicken with Peppers

Spanish Chicken with Peppers

Sweet red peppers, tomatoes, ham and a touch of paprika make a beautifully coloured and richly flavoured sauce. Serve with crusty bread or boiled or roasted potatoes.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2003

Recipe3 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 3 lb 3lbchicken pieces, skinned
  • 3 tbsp 3tbspall-purpose flour
  • 2 tbsp 2tbspextra-virgin olive oil
  • 1 jar (370 mL) 1jar (370 mL)roasted whole sweet red peppers
  • 3 oz 3ozprosciutto or ham, diced (about 2/3 cup/150 mL)
  • 1 1oniononions, sliced
  • 4 4cloves garlic, minced
  • 1 tbsp 1tbspchopped thyme, (or 1 tsp/5 mL dried)
  • 2 tsp 2tsppaprika
  • 1/4 tsp 1/4tspcayenne pepper
  • 1/4 tsp 1/4tspsalt
  • 1/3 cup 1/3cupdry white wine
  • 1 can (28 oz/796 mL) 1can (28 oz/796 mL)tomatoes, drained
  • 1/3 cup 1/3cupchopped parsley
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In plastic bag, toss chicken with flour to coat. Discard remaining flour.

In large nonstick skillet, heat half of the oil over medium-high heat; brown chicken, about 10 minutes. Transfer to plate; pour off fat in pan.

Meanwhile, drain and thinly slice red peppers; set aside.

Add remaining oil to pan; 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, breaking up with spoon. Nestle chicken in sauce; bring to boil. Reduce heat, cover and simmer, occasionally spooning sauce over chicken, until juices run clear when chicken is pierced, 20 to 25 minutes. Sprinkle with parsley.

Nutritional Information Per serving: about

cal 286 pro 34g total fat 11g sat. fat 2g
carb 13g fibre 2g chol 104mg sodium 594mg

% RDI:

calcium 5 iron 18 vit A 27 vit C 138
folate 14
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