Chicken Breast in Spanish Paprika Sauce Recipe. Chicken breasts in a rich Spanish paprika sauce make a wonderful main course or a tapa. This dish is also known as pechuga de pollo salsa pimenton.

Chef, cookbook author, and host of PBS's Sara's Weeknight Meals, Sara Moulton brings a buffalo kick to a classic Russian and Ukrainian chicken dish. Looking for a quick, mid-week chicken recipe? This Spanish style chicken with tomato sauce recipe is our go-to meal for something simple & delicious!

To make it, simply sauté the chicken breasts, then sauté and whirl paprika, onions, and pepper to make a boldly flavored sauce. The paprika is a ground spice made from the red air- dried fruits of the bell pepper. Stuffed Squash Recipes on this page. Though linked to Hungarian cuisine, it was brought to Spain in the 1.

Life Tastes Good is a food & travel blog that encourages you to choose fresh ingredients whether you are cooking at home or dining out. 1. Preheat oven to 400 degrees. Season chicken on both sides with salt and paprika. Heat an ovenproof 12-inch skillet or shallow braising. This Spanish style shrimp paella recipe uses medium-grain rice and can be served with a salad for a complete, healthy meal. In large skillet, heat olive oil over medium heat. Cook chicken and garlic for 5 to 8 minutes or until chicken is golden brown and no longer pink inside.

Since this dish keeps well, make it ahead for a dinner party or a casual celebration.. In about 4. 0 minutes, you have a colorful, very Spanish main course. Many people serve this over a pasta or rice.

To make this recipe into a tapa, cut the chicken breasts into small pieces and serve with the paprika sauce atop baguette slices.

Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers Recipe Rachael Ray. Bring stock to a boil, stir in rice and 1 tablespoon extra- virgin olive oil. Cover and reduce heat to low. Cook 1. 8 minutes.

Heads up: after 1. Preheat oven to 3. F. Heat about 4 tablespoons extra- virgin olive oil over low heat in a large skillet.

From the rounder, thicker side of the breast, cut into and across but not through the breast meat and butterfly the breast open. Season the chicken with salt and pepper on both sides. Pour flour, smoked paprika and salt and pepper onto a dish; beat eggs in a second dish with a splash of water. Grind nuts, bread crumbs and parsley in food processor to combine. The nuts should have the same consistency as the bread crumbs. Start the processor in pulses then turn on to combine.

Pour nut mixture onto plate. Coat the chicken in flour, egg then nuts. Wash your hands. Raise heat under the skillet to medium- medium high. When oil ripples, add the chicken and brown on both sides, and finish in the oven until deeply golden and cooked through. Cook 5 minutes more, turn off heat, fluff with a fork and stir in thyme leaves.

Remove chicken to a platter and add sherry to the pan then stir in butter. Spoon pan sauce over chicken and serve with rice alongside.