Vegetarian Spanish Chicken With Peppers Recipes

VEGETARIAN SPANISH "CHICKEN" WITH PEPPERS

I previously posted the original recipe with real chicken. Our family became vegetarian after that recipe was posted, and we've been converting our favorite recipes into the vegetarian versions. We loved the vegetarian version of this recipe and decided to share it with the rest of the world. Hope you enjoy it as much as we do! For the vegetarian chicken, we use Worthington Vegetable Skallops. Although they are technically supposed to be a replacement for scallops, we like the color and texture of this as a chicken replacement. I've made it three times with perfect results each time. If you like your food a little more spicy, like we do, add a bit more cayenne and maybe even some cumin seeds. We serve this on rice. This recipe is fully vegan.

Provided by Sylvie Fortin

Categories One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

Vegetarian Spanish

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.

Ingredients

2 cups vegetarian chicken pieces
3 tablespoons all-purpose flour
2 tablespoons extra virgin olive oil
1 (12 ounce) jar whole roasted sweet red peppers, drained and sliced
1 medium onion, sliced
4 cloves garlic, minced
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/3 cup dry white wine
1 (22 ounce) can diced tomatoes
1/3 cup chopped fresh parsley

CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR

This is a yummy chicken dish with outstanding flavor that is easy to make. Serve over white rice or by itself.

Provided by ROBYN050501

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry

Time 55m

Yield 4

Number Of Ingredients 10

Chicken and Peppers with Balsamic Vinegar image

Steps:

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.

Nutrition Facts : Calories 323.5 calories, Carbohydrate 13.2 g, Cholesterol 71.9 mg, Fat 17.6 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 2.9 g, Sodium 71.3 mg, Sugar 6.1 g

Ingredients

¼ cup olive oil, divided
4 skinless, boneless chicken breast halves - cut into strips
salt and pepper to taste
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 medium onion, thinly sliced
4 large cloves garlic, finely chopped
1 tablespoon dried basil
¼ cup balsamic vinegar, divided

SPANISH CHICKEN WITH PEPPERS

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

Spanish Chicken With Peppers image

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.

Ingredients

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

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.

Provided by Sylvie Fortin

Categories Stew

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

Spanish Chicken with Peppers image

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

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

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5/5 (1)
Total Time 55 mins
Category Main Course, Main Dish, One Pot
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Heat olive oil in large skillet over medium-high heat. Season the chicken with salt and pepper and add it to the hot pan. Brown the chicken on both sides, about 3 minutes per side, and then transfer to a clean plate.
Reduce the heat under the skillet to medium. Add the onion and bell pepper to the skillet and cook, stirring occasionally, until softened, 2-3 minutes. Add the garlic and cook for 30 seconds, stirring.
Add 1 teaspoon salt, ¼ teaspoon black pepper, the smoked paprika, cumin, diced tomatoes, and broth. Stir to combine. Stir in the rice and chickpeas. Nestle the chicken back into the mixture in the skillet.
Bring to a low simmer, cover, and cook for 35-40 minutes, until rice is tender and most of the liquid is absorbed. Stir gently every 10 minutes to make sure the rice cooks evenly.

Vegetarian Spanish Chicken With Peppers Recipes

VEGETARIAN SPANISH "CHICKEN" WITH PEPPERS

CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR

This is a yummy chicken dish with outstanding flavor that is easy to make. Serve over white rice or by itself.

SPANISH CHICKEN WITH PEPPERS

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

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.

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