Paprika Chicken with Onions & Ham
pimentón de pollo con cebolla y jamón
You will need:
- 4 chicken breast fillets, skin on
- 2/3 cup freshly squeezed lemon juice
- 1 teaspoon mild to hot Spanish paprika (to taste)
- salt and pepper
- 2 tablespoons olive oil
- 2.5 ounces serrano ham (or prosciutto), diced
- 4 large onions, sliced thinly
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- Pour the lemon juice over the chicken breasts in a nonmetallic bowl and let marinate in a refrigerator over night.
- Remove the chicken from the marinade and pat dry. Rub the skins with the paprika and season to taste.
- Heat the oil in a large, lidded skillet over medium-high heat. Add the chicken breasts, skin-sides down, and cook for 5 minutes or until the skins are golden; remove from the skillet.
- Stir the ham into the fat remaining in the skillet, cover, and cook for 2 minutes or until it renders fats.
- Add the onions and cook for about 5 minutes, stirring occasionally and adding oil if need be, until the onions are soft, but not brown.
- Pour in the wine and the stock, bring to a boil while stirring.
- Return the chicken breasts to the skillet and season to taste. Reduce the heat, cover, and simmer for 20 minutes, or until the chicken is cooked and the juices run clear.
- Remove and set in a warm oven.
- Bring the sauce to a boil and let bubble until the juices reduce. Taste and adjust the seasoning.
- Divide the onion mixture onto plates and arrange chicken on top.
Voila! You have a delicious Spanish dish that feeds up to 4 people. Feel free to double the recipe if you have a bigger family. Well, that's all for today. I'll see you wonderful people tomorrow. Adios!