Recipes

Chicken with Bell Peppers, Smoked Ham, and Paprika

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Chicken with Bell Peppers, Smoked Ham, and Paprika

Chicken with Bell Peppers, Smoked Ham, and Paprika

amanda

Equipment

  • - Non-stick Skillet with Lid: A non-stick skillet is essential for cooking chicken and vegetables without sticking; ensure it has a lid for steaming or sautéing bell peppers and other ingredients.

  • - Smoker Grill or Smoking Kit: For achieving the smoky taste in the dish, especially with ham.

  • - High-Speed Blender or Food Processor (Optional): Useful for making a homemade paprika rub and vegetable preparation if fresh spices are incorporated.

  • - Chef's Knife and Cutting Board: Essential for chopping bell peppers, onions, and other ingredients. A good combination ensures safety and efficiency in the kitchen.

  • - Measuring Cups and Spoons Set: Crucial for precise measurement of spices and liquids to balance flavors.

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)

  • s; about 11 ounces)",

  • ,

  • ,

Instructions

1

Instruction 1

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.
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