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Recipe for :

Spanish Chicken and Paprika

This recipe for Spanish Chicken and Paprika has been reproduced courtesy of Orce Serrano Hams - www.orceserranohams.com

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site www.orceserranohams.com

Spanish chicken recipe using amoroso sherry and smoked paprika. This is a traditional Spanish dish packed full of warm local flavours.

Ingredients for Spanish Chicken and Paprika

4 chicken legs cut into pieces
1 onion, diced
3 cloves garlic, chopped
Olive oil
1 tsp smoked paprika
1 tsp ground cumin
1 bay leaf
120ml amoroso sherry
200ml water
Salt and pepper
Handful fresh chopped parsley

How to make Spanish Chicken and Paprika

  • Heat a little olive oil in a cazuela or large frying pan, add the onion and garlic and cook until the onion is soft, then add the chicken pieces and cook until browned on all sides.
  • Add the bay leaf, cumin and paprika and stir. Turn up the heat and pour in the sherry, cooking until almost all the sherry has evaporated. Add the water and bring to the boil.
  • Turn the heat right down, cover and cook for about 30-40 minutes stirring occasionally and adding water if necessary.
  • Towards the end of cooking, take off the lid and continue cooking until the sauce has thickened.
  • Season with salt and pepper, stir in the parsley and serve.

Spanish Chicken and Paprika

Orce Serrano Hams
www.orceserranohams.com

Published with permission of Orce Serrano Hams

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