Course Type: Entrees, Tomatoes, Peppers,
Spanish Style Chicken and Peppers
Enjoy a flavorful Spanish Chicken made with crushed Glorys® and NatureSweet® Mixed Bell Peppers with a delicious, bright, and fiery smoked paprika-based sauce.
This recipe contains:
Mixed Bell Peppers
2 cups Glorys®
3 NatureSweet® Mixed Bell Peppers
6 chicken thighs
salt and pepper
1 teaspoon cayenne pepper
3 tablespoons olive oil
1 cup onion
1/2 cup white wine
1/2 cup tomato purée
1/2 cup chicken broth
1 teaspoon smoked paprika
1/2 teaspoon thyme
1/2 teaspoon oregano
2 bay leaves
1/4 cup green olives
1/4 cup black olives
Place Glorys® in a mortar or a molcajete and coarsely crush. Set aside.
On a chopping board, cut NatureSweet® Mixed Bell Peppers into thin strips. Set aside.
In a bowl, place chicken thighs and season with salt, pepper, and cayenne pepper. In a skillet, heat olive oil and cook chicken thighs for 5 minutes. Remove from skillet and set aside.
In the same skillet, cook onion and NatureSweet® Mixed Bell Peppers for 5 minutes or until they turn color. Return chicken thighs to skillet, add white wine, and crushed Glorys®. Cook for 4 minutes or until wine is reduced.
Sprinkle chicken thighs with smoked paprika. Add tomato purée, chicken broth and stir until completely dissolved. Add oregano, thyme, and bay. Cover and cook for 15 minutes or until chicken thighs are cooked through. Remove from heat.
Serve in the same skillet and garnish with fresh thyme.