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.
Servings: 6
Ingredients:
| 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% |
-
3 lb (1.5 kg) chicken pieces, skinned
3 tbsp (50 mL) all-purpose flour
2 tbsp (25 mL) extra-virgin olive oil
1 jar (370 mL) roasted whole sweet red peppers
2/3 cup (150 mL) diced prosciutto or ham (about 3 oz/90 g)
1 onion, sliced
4 cloves garlic, minced
1 tbsp (15 mL) chopped fresh thyme (or 1 tsp/5 mL dried)
2 tsp (10 mL) paprika
1/4 tsp (1 mL) each cayenne pepper and salt
1/3 cup (75 mL) dry white wine
1 can (28 oz/796 mL) tomatoes, drained
1/3 cup (75 mL) chopped fresh 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 sa< 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.
Additional Information
Source
Canadian Living Magazine: November 2003
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