Spanish Chicken with Peppers
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 286 |
| pro | 34 g |
| total fat | 11 g |
| sat. fat | 2 g |
| carb | 13 g |
| fibre | 2 g |
| chol | 104 mg |
| sodium | 594 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 18 |
| vit A | 27 |
| vit C | 138 |
| folate | 14 |
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.
Ingredients
- 3 lb chicken pieces, skinned
- 3 tbsp all-purpose flour
- 2 tbsp extra-virgin olive oil
- 1 jar (370 mL) roasted whole sweet red peppers
- 3 oz prosciutto or ham, diced (about 2/3 cup/150 mL)
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 tbsp chopped thyme, (or 1 tsp/5 mL dried)
- 2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- 1/3 cup dry white wine
- 1 can (28 oz/796 mL) tomatoes, drained
- 1/3 cup chopped parsley
Preparation
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.
Source : Canadian Living Magazine: November 2003
- Keywords : Main Course; Dinner; Spanish; Skillet; Chicken; Red pepper; Tomatoes; White wine; Prosciutto; Garlic;
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