Spanish style Chicken with Red Peppers

Try Chicken with a Spanish twist for your delight


Olive oil
2 large onions, chopped
1lb/450g tomatoes, chopped
Sea salt
1lb/450g chicken (or turkey) breast, skinned and diced (or meat from chicken thighs)
4 cloves garlic, chopped
Freshly ground black pepper
2 ozs/50g smoked ham or bacon
4 ozs/100g chorizo sausage, diced or sliced
1lb/450g red peppers, cored, seeded and cut into eight
3 tbsp chopped fresh parsley (or thyme or rosemary)


Heat some oil in a large saucepan (big enough to eventually take all the ingredients). Put in onions, cover and cook over low heat for about 20 minutes – do not let them brown.

Add tomatoes and sea salt to taste. Cover the pan and simmer.

Place oil in a second frying pan and brown the pieces of meat, a few at a time. If the meat is cut into large pieces, this can take up to 15 minutes. Add garlic and season with black pepper. Add diced ham or bacon and chorizo.

Now, spoon this meat mixture, reserving any remaining oil in the pan, into the large pot with the onions and tomatoes, and stir well.

Now, add the sliced peppers into the second pan and stir well. Cook briskly in the oil for a few minutes until they have softened and then add to the first pan with all the other ingredients. Sprinkle with parsley and check seasoning.

Simmer gently for about 45 minutes. If using chicken thighs, remove them from the sauce once they are cooked through. Return the meat to the pan when you have stripped it from the bones.

Garnish with a little more chopped parsley. Serve with rice or crusty bread and salad.

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