Chicken with Bell Peppers, Smoked Ham, and Paprika

Name: Chicken with Bell Peppers, Smoked Ham, and Paprika
Yield: 4 servings
Ingredients: 1 1 tablespoon olive oil; 1 3- to 3 1/2-pound chicken; 1 2 large red bell peppers, cut into strips (about 4 cups); 1 2 medium onions, halved, cut lengthwise into strips (about 3 cups); 1 "2 cups diced smoked ham steak (such as Nueskes; about 11 ounces)", 1 teaspoon Pimentón de La Vera (Spanish smoked paprika) or hot paprika, divided; 1 1 1/2 cups low-salt chicken broth; 1 1/4 cup chopped fresh Italian parsley

From the kitchen of Carly

A whole chicken browned until golden, then braised with sweet red peppers, caramelized onions, and smoked ham. Spanish paprika brings deep, smoky warmth to the broth, while fresh parsley finishes it all. Comfort in one pot.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 tablespoon olive oil
13- to 3 1/2-pound chicken
12 large red bell peppers, cut into strips (about 4 cups)
12 medium onions, halved, cut lengthwise into strips (about 3 cups)
1"2 cups diced smoked ham steak (such as Nueskes; about 11 ounces)", 1 teaspoon Pimentón de La Vera (Spanish smoked paprika) or hot paprika, divided
11 1/2 cups low-salt chicken broth
11/4 cup chopped fresh Italian parsley

Instructions

Heat 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; sauté until vegetables are soft and light brown, about 8 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.