Spanish Chicken With Peppers Recipes

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.

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.

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.

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.