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.
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.
Ingredients
skinless chicken pieces, all-purpose flour, extra virgin olive oil, roasted sweet red peppers, prosciutto, onion, garlic, fresh thyme, paprika, salt, cayenne pepper, dry white wine, diced tomato, fresh parsley