Recipe information
Yield
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
1
1/2 cups low-salt chicken broth
1
/4 cup chopped fresh Italian parsley
Need to make a substitution?
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.