Dredge chicken in flour. Saute chicken and pancetta in oil until chicken is browned on both sides. Remove and set aside. Add onion, peppers, and garlic. Saute for 5 minutes. Add chicken and pancetta back in along with tomatoes, thyme, parsley, salt, pepper and paprika. Reduce heat to medium, Cover and simmer for 20 minutes. Serve with rice.
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