Braised Spanish Chicken With Peppers Recipes

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BRAISED SPANISH CHICKEN WITH PEPPERS



BRAISED SPANISH CHICKEN WITH PEPPERS image

Categories     Chicken

Yield 6

Number Of Ingredients 22

½ teaspoon kosher salt
¼ teaspoon black pepper
2 teaspoons paprika
2 teaspoons oregano
1 Tablespoon olive oil
6 chicken thighs, bone in and skin
removed
1 medium yellow onion, thinly sliced
3 red bell peppers, thinly sliced
3 garlic cloves, minced or pressed
1 cup white wine
1 Tablespoon of red wine vinegar or
white wine vinegar (Sherry vinegar if
you have it on hand ‐ it tastes the
best)
1 cup low sodium, gluten free
chicken broth
1 Tablespoon fresh thyme, leaves
removed from stems and roughly
chopped
½ teaspoon kosher salt
¼ teaspoon black pepper

Steps:

  • 1. In a small bowl, combine salt & pepper, paprika, and oregano. 2. Season both sides of the chicken. 3. Heat a large, nonstick sauté pan over medium heat; add in oil, once hot, add in the chicken. Lightly brown on both sides, about 3 minutes per side - remove the chicken from the pan and set aside. 4. Add in sliced onions and bell peppers to the pan, sauté for 2‐3 minutes or until the peppers become soft. 5. Add in garlic, wine, vinegar, broth, thyme, and salt & pepper - stir to combine 6. Place the chicken on top of the peppers, cover with a lid, reduce heat to a low simmer and cook for 20 minutes.

SPANISH-STYLE CHICKEN



Spanish-Style Chicken image

Sherry vinegar, paprika, green olives,and jarred piquillo peppers provide Spanish flair for this deeply flavorful braise. It starts with a whole chicken cut into pieces.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h

Number Of Ingredients 11

1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces
Coarse salt
1/2 teaspoon sweet paprika
1 tablespoon extra-virgin olive oil, plus more as needed
6 cloves garlic, minced (about 2 tablespoons)
1 heaping tablespoon tomato paste
1/3 cup sherry vinegar
2 cups chicken broth
6 jarred marinated piquillo peppers, cut into strips (about 2/3 cup)
1/2 cup green olives
2 tablespoons chopped fresh flat-leaf parsley leaves, for garnish

Steps:

  • Preheat oven to 400 degrees. Season chicken on both sides with salt and paprika. Heat an ovenproof 12-inch skillet or shallow braising pan over medium-high heat. Swirl in oil. Working in 2 batches, add chicken to pan and cook until well browned, about 2 minutes on each side, adding more oil as needed. Transfer chicken as it is browned to a plate.
  • Reduce heat to low and stir in garlic, then tomato paste, scraping up browned bits in pan with a wooden spoon. Return chicken to skillet, increase heat to high, and pour in vinegar. Boil, stirring, until reduced to a glaze.
  • Stir in broth and bring to a boil. Add peppers and olives. Transfer to oven and braise until a thermometer inserted into thickest part of breast (do not touch bone) reaches 160 degrees and liquid is reduced by half, 20 to 25 minutes. Garnish with parsley.

SPANISH CHICKEN WITH PEPPERS



Spanish Chicken With Peppers image

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

3 lbs chicken pieces, skinned
3 tablespoons all-purpose flour
2 tablespoons extra virgin olive oil
1 (370 ml) jar whole roasted sweet red peppers
2/3 cup prosciutto (about 3 oz) or 2/3 cup ham, diced (about 3 oz)
1 onion, diced
4 garlic cloves, minced
1 tablespoon fresh thyme, chopped (or 1 tsp dried)
2 teaspoons paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/3 cup dry white wine
1 (28 ounce) can tomatoes, drained
1/3 cup fresh parsley, chopped

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.

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