Chicken with Bell Peppers and Prosciutto
(Pollo con Peperoni e Prosciutto)
Ingredients:
1 tablespoon extra virgin olive oil
3 to 3 and 1/2 pound chicken
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 prosciutto (about 11 ounces)
1 teaspoon Pimenton de La Vera (Spanish smoked paprika) or hot paprika
1 and 1/2 cups chicken broth
1/4 cup chopped fresh Italian parsley
Directions:
Heat olive 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 1/2 teaspoon paprika to drippings in pot; saute until vegetables are soft and light brown, about 8-10 minutes.
Return chicken to pot; add broth.
Sprinkle chicken with remaining 1/2 teaspoon paprika.
Bring to boil.
Reduce heat, cover, and simmer 10 minutes.
Uncover; simmer until chicken is tender, about 10 minutes longer.
Season with salt and pepper.
Sprinkle parsley over; serve. 4 servings.