Creamy Spanish paprika chicken
Spain on a Fork · ♥ 2.4K likes · 28K views · 7 min video
Read about breast in the BrightCulinary Book
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Ingredients
Method
Techniques
- 60 ml extra virgin olive oil
Heat a large fry pan over medium heat with the extra virgin olive oil.
Pollo en salsa de pimenton
- 2 whole boneless chicken breasts
Pat the chicken breasts completely dry on paper towels.
- sea salt
- black pepper
Cut each breast into large bite sized pieces about 1 inch, two and a half centimeters, and season with sea salt and freshly cracked black pepper.
Add the chicken to the hot oil in a single layer and cook 3 to 4 minutes per side, about 7 to 8 minutes total, until lightly browned but not cooked through. Remove and set aside.
- 1 whole onion
In the same pan at the same heat cook the finely chopped onion and roughly chopped garlic, stirring continuously so they do not brown too quickly, 2 to 3 minutes until the onions are slightly translucent.
- 4 cloves garlic
- 12 g all-purpose flour
Add the all-purpose flour and stir 1 to 2 minutes to cook off the raw flour flavour.
- 5 g sweet smoked Spanish paprika
- 1 g dried oregano
- ¼ tsp crushed red pepper
Add the smoked paprika, dried oregano and crushed red pepper and mix quickly; paprika in a hot pan turns bitter if it sits.
Adding paprika without burning it
- 180 ml vegetable broth
- 180 ml milk
Add the vegetable broth and the room temperature milk and mix gently 3 to 4 minutes to a slightly creamy sauce; season with sea salt and black pepper.
Broth and milk sauce
- sea salt
- black pepper
Return the chicken, mix gently so every piece is coated, settle it into a single layer, put the lid on and simmer on low 10 minutes until cooked through, shaking the pan now and then.
- 15 g grated cheese
Off the heat and uncovered, stir in the grated cheese and the lemon juice.
Finishing with cheese and lemon
- 10 ml fresh lemon juice
- chopped parsley
Serve from the pan or in serving dishes, topped with chopped parsley.