Chicken with Bell Peppers, Smoked Ham, and Paprika

Yield: 4 servings
Source: Bon Appétit Magazine, December 2006
BA Comments: Serve this Basque-style dish with rice or bread to soak up all the juices.
Amy's Comments: This was quick and tasty!! I tweaked the original recipe to make it a little more figure friendly. I used lean smoked ham. I also skinned the chicken and used FF Broth.


1 tablespoon olive oil
1 3- to 3 1/2-pound chicken, cut into 8 pieces
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 Pimenton de La Vera (Spanish smoked paprika) or hot paprika, divided
1 1/2 cups low-salt chicken broth (I used FF)
1/4 cup chopped fresh Italian parsley


  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.


Healthy Units: 9 per serving (with skinned chicken, lean ham, and ff broth)
Per mastercook: 432 Calories; 15g Fat (31.9% calories from fat); 62g Protein; 12g Carbohydrate; 2g Dietary Fiber; 172mg Cholesterol; 1232mg Sodium.

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