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Chicken with Bell Peppers, Smoked Ham, and Paprika

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 1 hr 15 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 1 Tbsp. olive oil
  • 1 chicken (3-to-3.5 lb.), cut into 8 pieces
  • Salt & pepper
  • 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 oz.)
  • 1 tsp. Pimenton de La Vera (Spanish smoked paprika) or hot paprika, divided
  • 1 1/2 cups low-salt chicken broth
  • 1/4 cup chopped fresh Italian parsley
make it
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 ½ 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 paprika. Bring to a boil. Reduce heat, cover, and simmer 10 minutes. Uncover; simmer until chicken in tender, about 10 minutes longer. Season with salt and pepper. Sprinkle parsley over, serve.
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