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Spanish Chicken with Peppers

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“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.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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