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Main dishes

Basque-Style Chicken

Basque-Style Chicken recipe
photo by:kraft
Absolutely delicious. I have two small children so I just gave them chicken with rice but my husband and I ate the entire meal. I made cornbread with this and really enjoye...read more
posted by
mrswatson276
on 4/8/2010
time
prep:
10 min
total:
40 min
servings
total:
6 servings
Magazine Acquisition

What You Need

1/2
cup  KRAFT Zesty Italian Dressing, divided
1-1/2
lb.  boneless skinless chicken breasts
1
cup  sliced onions
3
slices  OSCAR MAYER Boiled Ham, finely chopped
3
cups  sliced green and red peppers
1
can  (14-1/2 oz.) seasoned diced tomatoes, drained
1/2
tsp.  paprika
1/2
tsp.  crushed red pepper flakes
3
cups  hot cooked rice

Make It

HEAT 1/4 cup of the dressing in large skillet on medium-high heat. Add chicken; cook 5 min. on each side to brown. Remove chicken; set aside.

ADD remaining 1/4 cup dressing, onions and ham; cook 5 min. or until onions are tender. Add peppers, tomatoes, paprika and crushed red pepper. Place chicken over vegetable mixture in skillet.

BRING to boil. Reduce heat to low; cover. Simmer 20 min. or until chicken is cooked through. Serve over rice.

Kraft Kitchens Tips

Substitute
Substitute sweet Spanish paprika (Pimenton) for the paprika in this recipe. Prepare as directed. Pimenton is a unique spice. It is made with spicy red peppers that have been harvested and smoke dried with oakwood. Oakwood gives the pimenton the smoky taste that is typical of this spice. It comes in 3 varieties: sweet and mild (dulce); bittersweet medium hot (agridulce) and hot (picante) and normally keeps for up to 2 years. It is a distant cousin of Hungarian paprika though there really is no substitute for use in authentic Spanish cooking. The level of spiciness is up to you!
Make it Easy
Buy your peppers pre-sliced in the produce section to make this meal fast.
K:47041v2E:90332
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