Worth a trip

Chicken with Bell Peppers, Smoked Ham, and Paprika

Name: Chicken with Bell Peppers, Smoked Ham, and Paprika
Cuisine: spanish
Ingredients: 1 tablespoon olive oil; 3- to 3 1/2-pound chicken; 2 large red bell peppers, cut into strips (about 4 cups); 2 medium onions, halved, cut lengthwise into strips (about 3 cups); 2 cups diced smoked ham steak (such as Nueske's; about 11 ounces); 1 teaspoon Pimentón de La Vera (Spanish smoked paprika) or hot paprika, divided; 1 1/2 cups low-salt chicken broth; 1/4 cup chopped fresh Italian parsley

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

1.
Heat oil in heavy wide pot over medium-high heat. Sprinkle chicken with salt and pepper; add to pot. Cook until browned, about 6 minutes per side. Transfer chicken to bowl. Increase heat to high. Add next 3 ingredients and 1/2 teaspoon paprika to drippings in pot; sauté until vegetables are soft and light brown, about 8 minutes. Return chicken to pot; add broth. Sprinkle chicken with remaining 1/2 teaspoon paprika. Bring to boil. Reduce heat, cover, and simmer 10 minutes. Uncover; simmer until chicken is tender, about 10 minutes longer. Season with salt and pepper. Sprinkle parsley over; serve.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions