This creamy Spanish paprika chicken, known as “pollo en salsa de pimentón,” is what the Spanish kitchen is all about. We’re talking a ton of great flavors, easy to make, and all done in a little over 30 minutes using one pan. Serve it next to some roasted potatoes and a garden salad for a complete meal.
INGREDIENTS
- 1/4 cup extra virgin olive oil 60 ml
- 2 boneless chicken breast 10 oz / 300 grams each
- 1 small yellow onion (finely chopped)
- 4 cloves garlic (roughly chopped)
- 1 1/2 tbsp all purpose flour 12 grams
- 2 tsp sweet smoked Spanish paprika 5 grams
- 1 tsp dried oregano 1 gram
- 1/4 tsp crushed red pepper 0.65 grams
- 3/4 cup vegetable broth 180 ml
- 3/4 cup low fat milk 180 ml
- 2 tbsp grated Manchego cheese 15 grams
- 2 tsp lemon juice 10 ml
- sea salt & black pepper
- chopped parsley for garnish
DIRECTIONS
- Heat a large fry pan with a medium heat and add in the olive oil
- In the meantime, add the chicken breast over some paper towels and pat dry, then cut each one into 1 inch (2.50 cm) thick bite-sized pieces, and then season the chicken with salt & pepper
- Once the oil is nice and hot, add in the pieces of chicken, all in a single layer, and fry for 3 to 4 minutes per side or until lightly golden brown, then remove from the pan (at this stage you don't have to fully cook the chicken)
- Using the same pan with the same heat, add in the chopped onion and garlic, mix continuously, after 2 to 3 minutes and the onions are slightly translucent, add in the flour and continue to mix together
- After cooking the flour for 2 minutes, add in the paprika, oregano, and crushed red pepper, quickly mix together, then add in the vegetable broth and milk (at room temperature), and continue to gently mix together
- Once you end up with a slightly creamy sauce, about 3 to 4 minutes, season with salt & pepper, and mix together, then add the pieces of chicken back into the pan, and mix together, then place them all in a single layer and place a lid on the pan and lower to a low heat, simmer for 5 to 10 minutes or until the chicken is fully cooked through (you can insert a meat thermometer and if it reaches 165 F / 74 C the chicken is cooked), then turn off the heat
- Add the grated cheese over the chicken, squeeze in the lemon juice, and give it one final mix, serve directly out of the pan or transfer into serving dishes, topped off with chopped parsley, enjoy!
