Spanish Chicken With Peppers

Name: Spanish Chicken With Peppers
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

14 ingredients

10 steps

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.