Spanish Chicken with Peppers Spanish Chicken with Peppers

Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2003



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 facts <b>Per serving:</b> about

  • Sodium 594 mg
  • Protein 34 g
  • Calories 286.0
  • Total fat 11 g
  • Cholesterol 104 mg
  • Saturated fat 2 g
  • Total carbohydrate 13 g


  • Iron 18.0
  • Folate 14.0
  • Calcium 5.0
  • Vitamin A 27.0
  • Vitamin C 138.0
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Spanish Chicken with Peppers