Spanish Chicken

Denise Phillips


The combination of the smoked paprika and the spicy chorizo sausage gives this Spanish chicken recipe its distinctive flavour and rich colour.

In Spain, paprika is known as pimenton, and is quite different in taste. Pimenton has a distinct, smokey flavour and aroma, as it is dried by smoking, typically using oak wood. Pimenton is a key ingredient in several Spanish sausage products, such as chorizo, as well as this one. I like to serve this dish with plain rice garnished with sprigs of parsley and lemon wedges.

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Preparation time: 25 minutes
Cooking time: 40 minutes
Serves: 6

Ingredients

6 chicken breasts, skinned
2 tbsp smoked paprika
2 tbsp olive oil
3 cloves garlic, peeled and roughly chopped
1 red onion, peeled and sliced
2 red peppers, deseeded and roughly chopped
1 red chilli, deseeded and finely chopped
1 lemon, sliced
450g salad tomatoes, skinned, quartered and deseeded
100ml white wine
200ml chicken stock
6 small kabanos (smoked sausage), sliced
Salt and freshly ground black pepper, to taste

Garnish: Sprigs of parsley, lemon wedges

Method
1) Dust the chicken breasts in the smoked paprika so that they are evenly coated.
2) Heat a large frying pan with olive oil. Saute the chicken breasts for about 4 minutes on each side until they are golden. Remove and set aside.
3) Add the onion, garlic, peppers and chilli and cook for 2 minutes until just softened.
4) Return the chicken to the frying pan. Add the tomatoes, lemon, wine, stock, and sausage.
5) Bring to the boil, reduce the heat, cover and simmer for 25 minutes or until the chicken is cooked.

To serve the stylish way: Dust the plate with smoked paprika, spoon on the cooked rice and ladle the Spanish chicken on top. Garnish with sprigs of parsley and lemon wedges.

Next Cookery Class: Veal chops with mushroom sauce
Sunday 1 August: A Taste of Sicily (Time: 6-9.30pm)
To book call Denise on 01923 836 456 or check out www.jewishcookery.com