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Serves 10
Prep. Time 45 MIN.

Spanish Style Chicken and Peppers

Enjoy a flavorful Spanish Chicken made with crushed Glorys® and NatureSweet® Mixed Bell Peppers with a delicious, bright, and fiery smoked paprika-based sauce.   

Serves 10
Prep. Time 45 MIN.

This recipe contains:

Glorys®

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Tri Color Peppers

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Ingredients

  • Chicken, Thighs, 5oz, Boneless, Skinless 10 Ea.
  • Seasoning, Salt, Kosher 1 tsp.
  • Seasoning, Pepper, Black, Ground ½ tsp.
  • Seasoning, Pepper, Cayenne, Ground 2 tsp.
  • Oil, Olive, Prepared 3 Tbsp
  • Onion, Yellow, Slcd, Thin, Strips 12 Oz.
  • Peppers, Mixed Bell Peppers, NatureSweet®, Slcd, Thin, Strips 12 Oz.
  • Alcohol, Wine, White 6 Oz.
  • Tomatoes, Glorys®, NatureSweet, Mashed, Molcajete 12 Oz.
  • Seasoning, Paprika, Smoked, Ground 2 tsp.
  • Purée, Tomato, Prepared 8 Oz.
  • Broth, Chicken, Prepared 8 Oz.
  • Herb, Thyme, Leaves, Fresh, Chpd ½ tsp.
  • Herb, Oregano, Fresh, Chpd ½ tsp.
  • Leaves, Bay, Dried, Whole 3 Ea.
  • Olives, Green, Pitted, Drnd 3 Oz.
  • Olives, Black, Pitted, Drnd 3 Oz.
  • Herb, Thyme, Leaves, Fresh, Chpd 1 tsp.

Plating Instructions

  1. In a bowl, place chicken thighs and season with salt, pepper, and cayenne pepper.
  2. In a skillet, heat olive oil and cook chicken thighs for 5 minutes. Remove from skillet and set aside.
  3. In the same skillet, cook onion and NatureSweet® Mixed Bell Peppers for 5 minutes or until they turn color.
  4. Return chicken thighs to skillet, add white wine, and crushed Glorys®.
  5. Cook for 4 minutes or until wine is reduced.
  6. Sprinkle chicken thighs with smoked paprika.
  7. Add tomato purée, chicken broth and stir until completely dissolved.
  8. Add thyme, oregano, bay leaves, green and black olives.
  9. Cover and cook for 15 minutes or until chicken thighs are cooked through.
  10. Remove from heat.
  11. Serve in the same skillet and garnish with fresh thyme.
  12. Serve as needed.

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