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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat broiler to high. Place peppers onto a foil-lined baking sheet 6 inches from heat source. | 2. Broil. | 3. Turning freguently, until skins are charred on all side, about 10 minutes. | 4. Transfer peppers to a bowl, cover with a towel. | 5. Set aside to cool. | 6. Peel and seed the peppers. Cut half of the peppers into a small dice; set aside. | 7. Roughly chop remaining peppers; transfer to a blender. | 8. Add tomatoes; blend to a coarse puree. Set aside. | 9. Season chicken with paprika & pimentos, 1/2 teaspoons salt & pepper to taste; set aside. | 10. Heat oil in a Dutch oven or deep skillet over medium heat; add chicken, skin side down; cook until brown on one side, about 6 minutes. | 11. Turn; cook until brown on other side, about 5 more minutes. | 12. Transfer chicken to a plate, set aside. | 13. Add onion to pan drippings; cook stirring occasionally, until golden, about 5 minutes. | 14. Add garlic and diced ham; cook; stirring about 2 minutes. | 15. Add pepper-tomato puree; cook, stirring about 5 minutes. | 16. Stir in diced red peppers. | 17. Nestle chicken in tomato mixture. Cover pan tightly; reduce heat to medium low. | 18. Cook until meat is no longer pink and juices run clear when a knife is inserted into the thickest part of the chicken about 15 minutes. | 19. Meanwhile, place potatoes into a medium saucepan; cover with water. | 20. season the water with the remaining 1/2 tsp of salt. | 21. Heat to boil over medium-high heat; lower to medium. Cook until the tip of a knife inserts easily, 10 - 15 minutes. Drain; keep warm. | 22. Remove chicken to a deep serving platter. Heat pan juices to a boil; reduce slightly, about 3 minutes. | 23. Spoon pan juices around chicken; serve with potatoes. | 24. Garnish with parsley, if using. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red bell pepper	3			100.8667	0.0	22.44	0.5667
tomato	1	can	drained diced	62.068999999999996	13.7631	3.2384	0.5397
chicken breast	4	halved	bone-in	-	-	-	-
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
pimiento	1	teaspoon		-	-	-	-
salt	1	teaspoon		-	-	-	-
pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		halved chopped sweet	64.0	14.944	1.76	0.16
garlic clove	3		chopped	100.8667	0.0	22.44	0.5667
prosciutto ham	4	ounces	diced	100.8667	0.0	22.44	0.5667
potato	1	bag		-	-	-	-
parsley	1	tablespoon		1.368	0.2405	0.1129	0.03

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.