Chicken with Peppers and Pimentón

Chicken and Pepper Casserole 

Rich and tasty; you will love this tomatoey chicken dish with peppers and onions. 

You get a nice heat from the chilli flakes with the smokiness of pimentón.

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Armed with two chicken fillets, one red and one yellow bell pepper and a few other bits and bobs including onions, garlic and dried chilli flakes which are always in this house.

A lovely rich tomatoey dish of chicken with peppers and onions with a nice heat from the chilli flakes and smokiness of Pimentón. 

The sun-dried tomatoes added a nice sweetness to this and so if you have some I wouldn't leave them out. Anyway, that's how my Chicken with Peppers and Pimentón was created!

Pimentón (Spanish Paprika) is available in three versions:

• Mild Pimentón Dulce, moderately spicy

• Pimentón Agridulce, medium-hot

• Pimentón Picante which is very spicy and delicious

Some Spanish paprika, including Pimentón de la Vera, has a distinct smokey flavour and aroma as it is dried by smoking, typically using oak wood.

I always use the brand La Chinata, which is also used by Jamie Oliver and Rick Stein. It's hot but in a nice way and has a lovely smokey flavour.

In the UK you can buy a tin in Sainsbury's on their World Food counter for around £2.00 (at the time of updating this post in January 2021).

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

chicken and peppers casserole, chicken with peppers,

main, dinner,

Spanish

Yield: 2-3

Author: Jan Bennett

Chicken with Peppers and Pimentón

A lovely rich tomatoey dish of chicken with peppers and onions with a nice heat from the chilli flakes and smokiness of Pimentón.

Prep time: 15 MinCook time: 1 H & 10 MTotal time: 1 H & 25 M

Ingredients

• 2 nice fat skinless chicken breast fillets
• 1 or 2 tablespoons of olive oil
• 1 large onion - sliced into thickish rings
• 1 red bell pepper - sliced into thickish rings
• 1 yellow bell pepper - sliced into thickish rings
• 4 or 5 sun-dried tomatoes - rehydrated in warm water then drained and chopped
• a pinch or two of dried chilli flakes
• 2 fat garlic cloves - finely chopped
• 2 teaspoons (or to your taste) of Pimenton 'de la vera' hot smoked Spanish paprika
• 400g tin tomatoes - get good quality such as the brand Cirio or the juice will be like water
• 200 ml chicken stock - made from a Knorr stock cube
• salt and pepper to taste

Instructions

1. Lay a large sheet of cling film out and place a chicken fillet on it, bring the sheet over to cover the chicken and bash it with something bash-able.
2. You're aiming to make it a little thinner so it cooks evenly quicker and doesn't end up dry because you have to cook it longer. Repeat with the other fillet and put them to one side.
3. Get a nice big frying pan and heat a glug or two of olive oil.
4. Throw in the onion rings and fry over medium heat to get them soft, now add the bell peppers and turn the heat up a bit to give them a bit of colour.
5. Turn the heat down and add the re-hydrated and chopped sun-dried tomatoes, chilli flakes and garlic. Fry for a minute or so (don't let the garlic burn) add the Pimenton (you can add just a teaspoon) and add a bit more later if you need to.
6. Now throw in the tin of tomatoes including the juice and the chicken stock.
7. Let it all simmer away for about 15 minutes till the sauce has thickened a bit. Have a taste and add more Pimenton if you like it nice and spicy as we do!
8. Season with a little salt, although you probably won't need any and pepper. Tip the lot into a casserole dish, wash up your frying pan and heat a small glug of oil.
9. Fry the chicken fillets for 2 minutes or so on each side till they have a little colour. You're not aiming to cook them at this point.
10. Now add the chicken to the casserole dish, pop the lid on and put it into a preheated oven for about 40 to 50 minutes.
11. By now your house will smell delicious and the chicken will be nicely cooked and the veg will be lovely and soft. I served mine with some nice rice.

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