Chicken with Bell Peppers, Smoked Ham, and Paprika

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photo by Maren Caruso

yield
Makes 4 servings

active time
40 minutes

total time
1 hour

Serve this Basque-style dish with rice or bread to soak up all the juices.

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.

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