SPANISH CHICKEN WITH PEPPERS
Adapted from a recipe I found in the Canadian Living magazine. I've made it twice with perfect results each time. If you like your spanish chicken a little more spicy, like we do, add a bit more cayenne and maybe even some cumin seeds.
Provided by Sylvie Fortin
Categories Stew
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In plastic bag, toss chicken with flour to coat.
- In large nonstick skillet, heat the oil over medium high heat.
- Brown chicken on both sides, for about 5 minutes per side.
- Transfer chicken to a plate.
- 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.
- Nestle chicken in sauce and bring to a boil.
- Reduce heat, cover and simmer, occasionally spooning sauce over chicken, until juices run clear when chicken is pierced, about 20- 25 minutes.
- Sprinkle with parsley right before serving.
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. From Canadian Living Magazine Nov/03
Provided by daisygrl64
Categories Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- in plastic ziplock bag toss chicken with flour to coat. discard remaining flour.
- in large nonstick skillet, heat half of the olive oil over med-high heat, brown chicken about 10 minutes. transfer to plate, pour off fat from pan.
- meanwhile, drain and thinly slice red peppers, set aside.
- add remaining olive 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 a spoon. nestle chicken in sauce, bring to a boil. reduce heat, cover and simmer occasionally spooning sauce over chicken until juices run clear when chicken is pierced about 20 to 25 minutes.
- sprinkle with parsley and serve.
SPANISH PAPRIKA CHICKEN
This is one of our standby chicken recipes that we always seem to come back to because we all enjoy it. I got the recipe from a supermarket flyer once. It has a brothy sauce and the meat is always juicy with Spanish flavors. This goes great with mashed potatoes and a salad.
Provided by Marlitt
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place chicken breasts in a shallow dish.
- Sprinkle with lemon zest and drizzle with lemon juice.
- Turn to coat well, cover and refrigerate for at least 1 hour or up to 4 hours, turning occasionally.
- In a small bowl mix paprika, thyme and half each of the salt and pepper.
- Remove the chicken from the lemon juice, shake off the excess juice and pat dry with paper towel.
- Rub the paprika mixture evenly over chicken breasts and set aside for about 10 minutes.
- In a large non-stick skillet heat half the olive oil (1 Tbsp) over medium high heat and brown the chicken breasts on both sides until golden brown.
- Remove the chicken from the pan, add the rest of the oil, ham, onion and garlic to the pan and cook stirring for about 5 minutes, or until the ham is becoming crisp.
- Add the wine and bring to a boil.
- Cook stirring for about 3 minutes or until the wine is almost evaporated.
- Add the chicken stock and remaining salt and pepper, stir to combine.
- Return chicken breasts to the skill and bring to a simmer. Cover and cook for 20 minutes or until chicken is no longer pink and juices run clear when pierced.
- Sprinkle with parsley before serving.
- Enjoy.
Nutrition Facts : Calories 397.6, Fat 13.9, SaturatedFat 2.5, Cholesterol 152.8, Sodium 510.4, Carbohydrate 8.4, Fiber 1.4, Sugar 2.8, Protein 52.5
VEGETARIAN SPANISH "CHICKEN" WITH PEPPERS
I previously posted the original recipe with real chicken. Our family became vegetarian after that recipe was posted, and we've been converting our favorite recipes into the vegetarian versions. We loved the vegetarian version of this recipe and decided to share it with the rest of the world. Hope you enjoy it as much as we do! For the vegetarian chicken, we use Worthington Vegetable Skallops. Although they are technically supposed to be a replacement for scallops, we like the color and texture of this as a chicken replacement. I've made it three times with perfect results each time. If you like your food a little more spicy, like we do, add a bit more cayenne and maybe even some cumin seeds. We serve this on rice. This recipe is fully vegan.
Provided by Sylvie Fortin
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In plastic bag, toss veggie chicken with flour to coat.
- In large nonstick skillet, heat the oil over medium high heat.
- Brown chicken on all sides, tossing often, for about 2 minutes per side.
- Transfer veggie chicken to a plate.
- Reduce heat to medium.
- Add red peppers, onion, garlic, thyme, paprika, cayenne, and salt; cook, stirring occasionally, until onion is softened, about 5 minutes.
- Stir in wine and tomatoes.
- Nestle veggie chicken in sauce and bring to a boil.
- Reduce heat, cover and simmer, occasionally spooning sauce over veggie chicken, for about 15 minutes.
- Sprinkle with parsley right before serving.
SPANISH CHICKEN TRAYBAKE WITH CHORIZO & PEPPERS
Add this easy dinner recipe to your repertoire - simply pop herby chicken thighs into a roasting tin with colourful veg and spicy sausage
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h15m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Using a pestle and mortar, crush the garlic and thyme leaves with a little seasoning and 2 tsp oil to make a paste. If you don't have a pestle and mortar, finely grate the garlic, then stir everything together.
- Rub the herb and garlic paste on the underside of the chicken to flavour it.
- Cut each of the pepper halves into 2 or 3 chunky strips, depending on their size. Pile into a large roasting tin with the chorizo and olives, toss with the remaining oil, then sit the chicken on top, skin-side up. Scatter over the tomatoes, spoon over the vinegar, season and tuck in the thyme sprigs.
- Roast for 1 hr until the chicken skin is crispy and the vegetables have softened. Serve with crusty bread, pasta or potatoes.
Nutrition Facts : Calories 438 calories, Fat 29 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 0.9 milligram of sodium
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