Chicken with Bell Peppers, Smoked Ham, and PaprikaMaren Caruso
Serve this Basque-style dish with rice or bread to soak up all the juices.
Recipe information
Total Time
1 hour
Yield
Makes 4 servings
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
Preparation
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.
Nutrition Per Serving
Nutritional analysis per serving: 606 calories
29.5 g fat (8.1 g saturated fat)
179.4 mg cholesterol
20.0 g carbs
5.2 g dietary fiber
9.2 g total sugars
15.4 g net carbs
63.5 g protein
#### Nutritional analysis provided by Self
